Today is April 2, 2025 / /

Kosher Nexus
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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

  1. Preheat oven to 350°F.
  2. Grease a large casserole dish (9×13).  Set aside.
  3. In a large bowl, mix the egg and the meat together.  Divide the mixture into four.  Set aside.
  4. Place a matzoh in pan.  Pour chicken stock over the matzoh to coat.
  5. Spread a quarter of the meat mixture over the soaked matoh.
  6. Repeat with the remaining matzoh and meat.  Finish with a matzoh.
  7. Pour the remaining chicken stock over the matzoh.
  8. Pour the jar of sauce over the top matzoh, coating the entire meat/matzoh stack.
  9. Seal tightly with foil (I double wrap it with foil).
  10. Bake for an hour and a half.  Remove from the oven and let the Passover Meat Thang rest for 20 minutes.
  11. Slice and top with the pan sauces.
  12. Can be made several days in advance and stored tightly wrapped in the refrigerator.