This is a flavorful, easy, moist main dish to serve either during the week or even on Shabbat. It's great warm, at room temperature, or even cold.
If you cannot find beef frye to wrap the loaf, try pastrami. Serve this with potato salad and broccoli salad for a great summer meal.
Heat oven to 350°F.
- 2 pounds lean ground beef
- 1 cup catsup
- 2 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- 1 T. soy sauce
- 1 tsp. Worcestershire sauce
- 2 slices crusty white bread, dampened with water and torn into very small pieces
- 2 large eggs
- 1/2 tsp. hot sauce
- 1 medium onion, finely grated
- 1/2 pound beef frye
In a large mixing bowl, gently knead together all ingredients except for beef frye. Mix until very smooth. Transfer to a 13"x9" baking
dish, and mound into a long oval loaf. Spread the beef frye strips evenly over the loaf, tucking into the bottom to secure.
Bake until meat is fully cooked, about 1 hour. Pour any fat off and let sit for 10 minutes before serving.