|I'm so mad that this was the best picture of this that I took. But by the time I was eating I was so hungry so I just forgot.|
There are going to be a couple of ingredients in here that aren't totally traditional, but please trust me on these. I know you're going to want a wonderfully authentic Polish-Lithuanian recipe, and while those are all nice and fed many people, you've come to my page and I want to give you something with a little twist that will give you an excellent result in the end.
Miso, specifically white miso, is an excellent additive of salt for meats. I love seasoning food with it because it adds a savory depth of flavor to everything it touches. I think miso is one of the most-perfect foods, and it works especially well in this because of the acidity of the tomatoes. I chose roasted ones because they're going to have a little less moisture in them in exchange for more flavor. You can pick up a 14 oz can of fire-roasted tomatoes at just about any grocery store nowadays, and you won't regret it.
- 2 lb course ground beef, ideally an 80/20 blend
- 1 medium onion, grated
- 5 cloves garlic, smashed and minced
- 1 can roasted tomatoes
- 1 Tbsp white miso
- 1 small cucumber, about 1/2 cup, diced fine
- 1 egg, beaten
- 1/3 c matzoh meal (or dry crackers, whatever you have)
- Fresh mint and dill, chopped fine, about 3 Tbsp of each
- 3 hard-boiled eggs, peeled
- 1 cup quartered mushrooms, optional
- 1 large tomato, optional
With your bare fingers, mix everything together, sort of like you're doing a pie crust. Add in the herbs and give everything a good knead. It's okay if you get a little rougher at this stage! You want to make sure you don't have too many air pockets here at this stage. Lay out the meat all on a large sheet of plastic film in a tube, and roll it up tight to make a big sausage shape. You're going to wrap it as tight as you can and let it hang out on the counter for the 10 minutes it's going to take you to peel your eggs. What's happening now is you're letting the flavors mesh. You can do this up to 24 hours ahead of time and you can let it all hold in the refrigerator instead.
Please be careful when you remove it from the oven, as there's quite a bit of fat that's sure to have cooked off. If you've cooked mushrooms around the sides, spoon them out into a dish gently, and then spoon out the fat that's rendered off. Reserve at least a couple of spoonfuls for the sauce, if you plan to make one. If you do want to make a nice sauce, simply chop up one large tomato, saute it in some of the fat that has been drained from the meatloaf, and add in the mushrooms that were cooked in the oven. Season with salt and pepper to taste, then blitz in a blender with some breadcrumbs or matzoh meal.
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There's a certain kind of Jewish meatloaf with boiled eggs inside. It's normally disgusting and plain (#rememberthatwesuffered ), but I did my own version with plenty of flavor. I even added a coconut butternut squash puree! Yum! . . . . #ashkenazicooking #foodiechats #wannabgourmande #dairyfree #pareve #kosher #jewishfood #HappyPassover #chagsameach #meatloaf #instafood #dinner #discoveringchefs #chefsoninstagram