Meat Loaf with Sweet-and-Sour Tomato Sauce

Rollo me haminados

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Preparation info

  • Difficulty

    Medium

  • Serves

    4 to 6

Appears in

Sephardic Flavors: Jewish Cooking of the Mediterranean

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

For the Tomato Sauce

  • 2 tablespoons olive oil
  • 3 or 4 large tomatoes, peeled, seeded, and chopped
  • 2 tablespoons honey
  • 1 cup dry red wine
  • ½ teaspoon ground cinnamon
  • juice of 2 lemons
  • salt and freshly ground black pepper

For the Meat Loaf

  • pounds ground beef
  • 2 eggs, lightly beaten
  • ½ cup matzoh meal or dried bread crumbs
  • 2 onions, grated or minced
  • 2 large, ripe tomatoes, peeled, seeded, and crushed
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh basil
  • salt and freshly ground black pepper
  • 3 onion skin eggs, peeled
  • 2 tablespoons olive oil

Method

To make the tomato sauce, warm 1 tablespoon of the olive oil in a sauté pan over medium heat. Add the tomatoes and 1 tablespoon of the honey and cook, stirring occasionally, until the tomatoes are reduced to a purée, 20 to 30 minutes. Add the wine, the remaining 1 tablespoon each oil and honey, and the cinnamon and simmer for a few more minutes to blend the flavors. Add the lemon juice and season with salt and pepper. Remove from the heat and set aside.

Preheat the oven to 350 degrees F. Oil a baking pan large enough to hold the meat loaf.

To make the meat loaf, in a bowl, combine the beef, eggs, matzoh meal or bread crumbs, onions, tomatoes, garlic, parsley, basil, salt, and pepper. Mix well with your hands. Form half the meat into a long, flattened roll. Top with the eggs, arranging them in a line down the center. Cover with the remaining meat. Seal the seams well and pat into a roll. Place in the prepared baking pan. Rub the roll with the olive oil.

Bake the meat loaf, basting from time to time with the sauce, until it is cooked through, about 1 hour. Remove from the oven, transfer the meat loaf to a platter, and let rest for 10 minutes.

Just before serving, gently reheat the remaining sauce and transfer to a bowl. Slice the meat loaf and serve. Pass the sauce at the table.