Klops – (Polish Meat Loaf)

Serves 4-6 depending on apetite.

My father was the first “foodie” I ever met, he contributed to my culinary interest and knowledge. When I was very young (and before it trendy to know about food) I was introduced to the idea of food from all different countries & cultures.

Despite being well versed in so many cuisines one of the things my father loved me to make was Klops, (Polish meat loaf) with a side of cabbage and mashed potatoes with a mushroom sauce. This is my gluten free version

Ingredients

1 kilo good quality minced beef

1 large onion grated finely

2 large free-range eggs beaten

2-3 large free-range hard-boiled eggs

2 cloves of garlic crushed

½ cup fresh parsley finely chopped

½ cup of gluten free breadcrumbs or fine matzo meal

½ teaspoon sea salt plus ½ teaspoon fresh ground black pepper

1 teaspoon vegetable oil

2 teaspoons Ice cold water

2 onions sliced

Method

Set you oven to 180 C 350 F Gas mark 4

Peel the hard-boiled eggs and place them in cold water

Place the meat, grated onion, parsley, crushed garlic, raw egg, breadcrumbs, iced water, salt and pepper in a large bowl and mix well

Take the hard-boiled eggs, and shape the mixture round the eggs the meat should resemble a rugby ball shape

Transfer into a baking dish, put the sliced onions all round sprinkle the oil around the meat and onions. Add around 2 tablespoons of cold water to the bottom of the dish. Cover with silver foil, or a dish lid place in the centre of a pre heated oven bake for an hour, then take off the cover, and cook further 20-30 minutes.

Serve with an onion gravy, or a mushroom sauce, mashed potatoes, green vegetables, and raise a glass to celebrate the life of the first foodie I ever met!