Description
Layers and layers of pure ground beef sandwiched between softened matzoh and topped with sauce. It’s the best THANG you can make!
Ingredients
Units
Scale
- 3 pounds ground beef
- 2 large eggs
- 5 square matzoh crackers, whole (can be gluten free)
- 2 cups chicken stock
- 1 (24-ounce) jar pasta sauce (I use one with mushrooms)
Instructions
- Preheat oven to 350°F.
- Grease a large casserole dish (9×13). Set aside.
- In a large bowl, mix the egg and the meat together. Divide the mixture into four. Set aside.
- Place a matzoh in pan. Pour chicken stock over the matzoh to coat.
- Spread a quarter of the meat mixture over the soaked matoh.
- Repeat with the remaining matzoh and meat. Finish with a matzoh.
- Pour the remaining chicken stock over the matzoh.
- Pour the jar of sauce over the top matzoh, coating the entire meat/matzoh stack.
- Seal tightly with foil (I double wrap it with foil).
- Bake for an hour and a half. Remove from the oven and let the Passover Meat Thang rest for 20 minutes.
- Slice and top with the pan sauces.
- Can be made several days in advance and stored tightly wrapped in the refrigerator.
Equipment
Farberware Bakeware Nonstick Steel Roaster with Flat Rack, 11-Inch x 15-Inch, Gray
Buy Now →Notes
You can use gluten or gluten free matzoh.
Nutrition
- Serving Size: 1 slice
- Calories: 155
- Sugar: 0.6 g
- Sodium: 109.6 mg
- Fat: 3.4 g
- Saturated Fat: 1.4 g
- Carbohydrates: 10.8 g
- Fiber: 0.6 g
- Protein: 18.9 g
- Cholesterol: 76.4 mg
Keywords: Meat, Passover, Pesach, Meat Lasagna, Kosher, Gluten Free, Dairy Free