Klops (Meat-Egg Loaf)

Klops is a Jewish meat loaf with a surprise baked inside: whole hard-boiled eggs lined up down the center, so every thick slice reveals a golden yolk ringed with white, surrounded by seasoned beef.

The meat mixture itself is loaded with grated parsnips and carrots, which add moisture and a subtle sweetness that keeps the loaf from being dense and dry. Soaked bread (or breadcrumbs with raw eggs) binds everything together, while nutmeg and allspice give it a warm, Eastern European character that sets it apart from a standard American meatloaf.

The two-temperature baking method is important. A blast at high heat sears the outside and locks in the juices, then the lower temperature finishes the cooking gently so the center stays moist.

Pro Tips

• Peel the hard-boiled eggs carefully. Cracked or gouged eggs show through when the loaf is sliced.
• Press half the meat mixture into the pan firmly before placing the eggs in a straight row down the middle. Gaps around the eggs show as holes when sliced.
• Adjust the margarine on top based on your beef. Lean ground beef needs the extra fat. Fattier meat doesn’t.
• This loaf is excellent cold. Chill overnight and slice thin for sandwiches the next day.

Variations

• Use a mix of ground beef and ground veal for a lighter, more traditional Central European texture.
• Add a teaspoon of paprika to the meat mixture for colour and a hint of sweetness.
• Serve warm with a mushroom gravy or cold with mustard and pickles.