ReceptnaptárPolish meatloaf with a boiled egg centre
Polish meatloaf, known as klops, is the traditional festive version of the dish: minced meat, marjoram, garlic and a line of boiled eggs running through the centre, which draw a pretty pattern on every slice. It is made in the oven, so it takes little work. Served hot with a sauce, or cold and thinly sliced, it is a favourite of the Easter table.
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Ingredients
Method
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- Cube the rolls, soak them in the milk for 10 minutes, then squeeze out the excess milk by hand.
- Finely chop or grate the onion and garlic.
- In a large bowl, mix the mince, soaked rolls, raw egg, onion and garlic, season with salt and pepper and sprinkle with marjoram.
- Knead thoroughly by hand for about 3-5 minutes until the mixture is uniform and springy.
- Preheat the oven to 180 °C and grease a loaf tin with oil.
- Press half of the meat mixture into the tin in an even layer.
- Lay the hard-boiled eggs lengthways down the middle, then cover with the rest of the meat, smoothing it well into a firm loaf shape.
- Sprinkle the top with breadcrumbs.
- Bake in the preheated oven at 180 °C for about 50-60 minutes, until the top is nicely browned and the centre reaches 75 °C, checked with a meat thermometer.
- Rest for 10 minutes before slicing - the slices then hold their shape and show the ring of egg in the middle.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Knead the mixture thoroughly, so that it turns springy and the slices do not fall apart.
- Lay the hard-boiled eggs exactly in the centre and cover them well with meat at the sides too, so that the slices look neat.
- Check for 75 °C with a meat thermometer, because the inside of a thick loaf cooks more slowly than the top browns.
Frequently asked questions
Which sauce goes with it?
Mushroom sauce, tomato sauce or a sour cream and dill sauce. Cold, it is best with horseradish, mustard or pickles, as is the custom at Easter breakfasts.
Can it be made ahead?
Yes, in fact it slices even more neatly when cold. After baking, rest it in the fridge and serve it the next day in thin slices, reheated or cold.
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More polish ideas
- Polish breaded pork cutlets (kotlet schabowy)
- Polish stuffed cabbage rolls (gołąbki)
- Red beetroot soup (barszcz)
- Roast duck with apples
- Honey and garlic roast pork ribs
- Breaded pancake croquettes with meat and mushroom filling (krokiety)
- Pork chops in wild mushroom sauce
- Cold platter with sausage and sour pickles (zimna płyta)
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