Name: Meat Loaf with Sweet-and-Sour Tomato Sauce (Rollo me haminados)
Yield: Serves 4 to 6
Cuisine: Greece
Ingredients: 1 cup dry red wine; 2 tablespoons honey; ½ teaspoon ground cinnamon; juice of 2 lemons; 1½ pounds ground beef; ½ cup matzoh meal or dried bread crumbs; salt and freshly ground black pepper; 2 eggs, lightly beaten; 2 onions, grated or minced; 2 tablespoons chopped fresh basil; 3 or 4 large tomatoes, peeled, seeded, and chopped; 2 cloves garlic, minced; 2 large, ripe tomatoes, peeled, seeded, and crushed; 3 onion skin eggs, peeled; 2 tablespoons chopped fresh flat-leaf parsley; 2 tablespoons olive oil

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Sephardic Flavors

By Joyce Goldstein

Published 2000

About

Nicholas Stavroulakis attributes this recipe to the towns of Arta and Previza in Greece. Similar meat loaf recipes are found in Italian and Persian Jewish kitchens, however. Here as elsewhere, the word hamin suggests a Sabbath dish, baked in the hamin or oven and served at room temperature. This meat loaf is especially succulent served hot, however, with a sweet-and-sour tomato sauce.

Ingredients

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Ingredients

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