No, not really, Herbs. Klops is a specific dish, and a bit different from meatballs, burgers and meatloaf, and I think it's particular to a certain part of Eastern Europe. Apart from Rose, I've only ever met one other person who knew what they were! It's good comfort food.
I quite like the variations on a theme, as well, that you always get. My aunt always sliced gherkins and put them in her goulash (the stew, not the soup), and added marjoram to it, my mother didn't. My aunt always put noodles (usually home made) in her chicken soup, my mother puts dumplings, or sometimes rice. I think my aunt was a better cook influenced by her husband's Hungarian family (he was related to us, too, though I am not sure how, and quite distantly). She also put the feet in chicken soup, as it helped it to gel, and improved the flavour. She used to fish them out before serving, although my cousin did once get one that got left behind, and there was a lot of shrieking. 
I do like these family recipes that get passed on, and altered as you go. Another maternal aunt used to make my favourite cake ever, which is Bienenstich (bee sting). I must have a go at making it myself, although it involves a sweet yeast dough, caramelised almonds and confectioners custard, which is a lot of effort, for something that won't be on the plate for long. We also have a family recipe for Hungarian cheesecake, which has a pastry bottom, and is unlike any other cheesecake I've ever eaten.