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Passover Meat Thing (“Thang”)

  • Cook Time: 60
  • Total Time: 1 hour


  • 1 26 ounce jar pasta sauce
  • 1 box matzoh, around 8 matzohs
  • 2 pounds extra lean ground beef
  • additional spices (optional)
  • 2 large eggs
  • 68 cups chicken stock
  • non-stick vegetable spray or oil


  1. Preheat oven to 350° F.
  2. Spray a tall 9”x13” pan with non-stick vegetable spray or grease with oil.
  3. Set aside.
  4. In a large bowl, combine the ground beef, eggs, and any additional spices you prefer.
  5. Set aside.
  6. Ladle a half ladleful (around ½ cup) of stock into the bottom of the prepared pan.
  7. Place a matzoh in the pan.
  8. Ladle a half ladleful (around ½ cup) of stock over the matzoh until moistened, adding additional stock if necessary.
  9. Some of the stock may drizzle over the sides of the matzoh, don’t worry, it will be absorbed during baking.
  10. Spread an approximately ½ – ¾ inch layer of ground beef mixture over the moistened matzoh.
  11. Top with another matzoh, and repeat the ladling and layering process until all the ground beef is used, finishing with a matzoh on top.
  12. Ladle a half ladleful (around ½ cup) of stock over the final matzoh until moistened.
  13. Pour the entire jar of pasta sauce over the matzoh, spreading to evenly cover.
  14. Some of the sauce may drizzle over the sides.
  15. Cover tightly with foil and bake for 60 minutes.
  16. Remove from the oven and allow to cool for 10 minutes.
  17. Cut into squares.
  18. I usually serve it as a cut whole.



  • 1. To reheat: Bake covered for 30-45 minutes in a 350° F oven.
  • 2. You can make the Meat Thing with fewer, thicker meat layers, for a delicious alternative to the “regular” recipe.