Clopps

Clopps traditionally is either served with gerdempt potatoes (also known as 'soggy boggets') or with roast potatoes. In the old days Nan would put an egg in the clopps too ,o)

1. 1

   Rinse mince meat in cold water to remove any excess blood
   
   Dry mince meat with kitchen towel and place into bowl
   
   Peel and chop onions and place into blender until very finely chopped and then add onions, egg, salt and pepper to the mince
   
   Mix all together for 1 or 2 minutes and then add enough matzo meal to make the mixture reasonably firm
   
   Place into oven dish evenly spread to fit and pour gravy (see gravy recipe) over mince mixture and cook at 180 degrees between 40/60 minutes
   
   Once cooked, drain gravy out of oven dish, spatula out the meatloaf onto chopping board and slice into wedges of meat and cut in half down the middle