Here is the recipe for my wildly popular individual meat loaves, from last year’s Seder menu. John is John Cronin, who is my neice’s fiance, a great chef, and a neat freak. That’s why he needed all the paper towels. Niomy is a woman who helped me serve that year.
3 large onions
1 envelope Onion Soup Mix
3 cups water
1/2 cup farfel and 1/2 cup matza meal
4 egg whites
4 lbs. ground turkey
Tomato Glaze Ingredients:
1 medium can tomato Paste
1/4 cup brown sugar (?)
2 tsps. Dry Mustard Powder
Some water, maybe, to thin just enough to spread.
Start with 3 large onions. John cut them up into fine
dice and sauteed them until limp, then golden. He did
them in two batches. Put into large bowl.
While John is doing that,
Boil 3 cups of water, add one envelope Mishpaha onion
Add one-halp cup matza farfel and one half cup matza
meal into soup mix, combine well and let cool while
John is still chopping and sauteeing.
When onions are done, add cooled farfel and matzo meal
to bowl with onions, and also 4 pounds of ground
turkey, and half a carton of egg whites. Let John
combine. Give him free access to paper towels.
Form into ‘meat loafies,’ about 1/4 pound each, and
put onto disposable baking pans, 5 to a pan. There
were 15 loafies last night. Observe that loafies are
not smooth like matza balls, they are kind of rough in
texture. Worry briefly about that, then ignore it.
Make glaze: In small mixing bowl, combine 1 medium can
tomato paste, not the little can but the next size up,
1/4 cup (maybe) brown sugar, about 2 tsp (or 1?) dry
mustard. Adjust to taste. Spread with spatula on
Cover pans with foil, and refrigerate for 3 hours
until 1.5 hours until serving time.
Bake in 350 oven.
Keep loosely covered. and juices will run into baking
pans. Place loafies on serving platter and strain
juice gravy boats(Niomy did that). Wonder where your
wonderful Pesach gravy boats with the fat straining
spouts have gotten to, and resolve to do Internet
search to replace them.