Klops is a food that represents the old world – hard-boiled eggs are hidden inside a magnificent meat loaf, which are only revealed when it sliced and served. The origin of the dish – which was popular for years in Ashkenazi-Polish cuisine – is actually Austria. Until World War I, Vienna, the capital of the Austro-Hungarian Empire, claimed the title of culinary capital of the world. Foods such as klops, as well as other multi-layered dishes, were an integral part of restaurant menus in the city. The recipes were adopted by people in the region- who then emigrated to countries around the world – and also by chefs in restaurants throughout Central and Eastern Europe.
Ingredients for Klops - Yiddish Meatloaf
- 1.65 lbs (750 grams) ground beef finely ground
- 4 tablespoons olive oil
- 1 large onion grated or minced
- ⅓ cup breadcrumbs or matzah flour
- 4 eggs hard-boiled for 10 minutes
- 2 eggs fresh
- ½ cup herbs mixed, fresh, and chopped- like parsley and dill (optional)
- 1 tablespoon peas
- ground black pepper to taste
- Salt to taste
- ½ cup beef stock concentrated
1. Pour water into a small pot and bring to a boil. Cook 4 eggs for 10 minutes. Cool, peel and cut the eggs’ edges (the edges can be chopped and added to the minced beef meat). Set aside.
2. Whisk the other 2 eggs in a big bowl. Add ground beef, breadcrumbs, olive oil, grated onion, pepper, herbs and salt. Form a relatively long and wide rectangle. Arrange the 4 hard boiled eggs in the center and along the rectangle edges.
3. Fold the meatloaf’s edges from both sides so the eggs are covered in the minced meat mixture. Place carefully in a loaf pan lined with parchment paper - and refrigerate for at least one hour. Pour stock on top of the loaf and add oil to taste. Place in a preheated oven at 340F degree (170C) and bake for 1 hour. Turn off the oven and let the meatloaf cool in the oven for at least 20 minutes before serving. Serve hot or warm.