Q: Last week my brother and sister-in-law came to visit from New York. We went to Marietta on the Square one day and ate lunch at Slovakia, a wonderful Czechoslovakian restaurant. They had fabulous strudel for dessert. But the recipe my sister-in-law would like to get from the chef/owner is for the meatloaf. It was very light and delicious. I know she would really be happy if I could send it to her. Thank you for your help.

-- Elizabeth Garino, Woodstock

A: Executive chef and owner Stefan Bencik (left), gladly provides the following recipe. He simmers his tomato sauce with onion, basil and green pepper for two hours before straining it and simmering for another half-hour. His meatloaf gets its unique flavor from pulverized caraway seeds. Use a coffee grinder for best results. He suggests serving the meatloaf with pasta or rice.

-- Jeanne Besser, for the Journal-Constitution

MAIN DISH

Meatloaf 'Slovakia' With Tomato-Basil Sauce

Makes 10 servings

Preparation time: 30 minutes

Cooking time: 3 hours

For the tomato basil sauce:

3 cups water

5 pounds ripe tomatoes, cut in quarters

3 green bell peppers, seeded and cut in quarters

1 cup fresh basil

1 onion, chopped

5 bay leaves

1 tablespoon black peppercorns

1 tablespoon salt

1 tablespoon granulated sugar

1/2 cup cornstarch

For the meatloaf:

3 eggs

2 tablespoons pulverized caraway seeds

2 pounds ground pork

2 pounds ground beef

1 pound onions, chopped

2 cups dry unseasoned bread crumbs

Salt

Black pepper

To prepare the sauce: In a very large pot, bring water, tomatoes, peppers, basil, onion, bay leaves, peppercorns and salt to a boil. Reduce heat and simmer for 2 hours. Strain liquid, pressing hard on solids to extract juice. Discard solids. Return liquid to pot and boil for 30 minutes. Add sugar and adjust salt and pepper. In a bowl, mix cornstarch with 1/2 cup of sauce to form a paste. Add back into sauce and cook, whisking constantly, until thickened.

For the meatloaf: Preheat oven to 350 degrees. Pour water in a 9-by-13-inch pan until it comes up 1 inch.

In a large bowl, beat eggs and caraway seeds to combine. Add pork and beef and mix well. Add onions and bread crumbs and mix well. Season with salt and pepper.

Form into 2 loaves and place in pan with water. Cover with aluminum foil and bake for 45 minutes. Remove foil and bake 30 to 45 minutes.

Per serving: 695 calories (percent of calories from fat, 54), 39 grams protein, 41 grams carbohydrates, 5 grams fiber, 42 grams fat, 190 milligrams cholesterol, 980 milligrams sodium.

Is there a restaurant recipe you'd like to make at home? Tell us what you're looking for and perhaps we can get it. If we succeed, we'll have the recipe tested and adapted for the home kitchen, if necessary. Because of volume, we can't answer all inquiries. Send your request, along with address and phone number, to:

Mail: Food Department, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303.

E-mail: menu@ajc.com. Fax: 404-526-5509.