Go Back
–+ servings
Meatloaf with hard-boiled eggs (Ρολό με κιμά και αβγά)
Print Recipe
5 from 1 vote

Meatloaf with hard-boiled eggs

A real classic recipe for Greek meatloaf stuffed with hard-boiled eggs.
Prep Time45 minutes
Cook Time1 hour 30 minutes
Resting time30 minutes
Total Time2 hours 45 minutes
Course: Main Course
Cuisine: Greek
Servings: 8 servings
Calories: 359kcal
Author: Mia Kouppa

Equipment

Ingredients

  • 1/2 kilo ground beef or veal
  • 1/2 kilo ground pork
  • 1 cup plain breadcrumbs
  • 1 cup grated carrot
  • 1/2 cup grated tomato
  • 1/2 cup grated aged mizithra (or a combination of grated parmesan and romano cheese)
  • 1 large egg, beaten
  • 1/3 cup chopped parsley
  • 1 teaspoon garlic powder
  • 1 tbsp dried oregano
  • 1/2 tbsp salt
  • 1 teaspoon ground black pepper
  • 1/4 teaspoon nutmeg
  • 5 large eggs
  • 6 medium size potatoes
  • 2 large carrots
  • 1 tbsp olive oil ( for bottom of pan)

For assembly:

  • 2 cups beef broth
  • 1/4 cup olive oil
  • 2 tbsp tomato paste
  • 1 tbsp dried Greek oregano
US Customary - Metric

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • In a large bowl combine the ground meats, breadcrumbs, grated carrot and grated tomato, mizithra, the beaten egg, parsley, garlic powder, 1 tablespoon of dried oregano, salt, pepper, and nutmeg. With your hands mix very well until all the ingredients are combined.
    1/2 kilo ground beef or veal, 1/2 kilo ground pork, 1 cup plain breadcrumbs, 1 cup grated carrot, 1/2 cup grated tomato, 1/2 cup grated aged mizithra (or a combination of grated parmesan and romano cheese), 1 large egg, beaten, 1/3 cup chopped parsley, 1 teaspoon garlic powder, 1 tbsp dried oregano, 1/2 tbsp salt, 1 teaspoon ground black pepper, 1/4 teaspoon nutmeg
  • Allow the meat mixture to rest for approximately 30 minutes. Meanwhile, bring a small saucepan filled with water, to a boil. Add the 5 eggs, reduce heat to medium, and boil for 10 minutes. Remove from heat, rinse under cold water, and peel. Set aside.
    5 large eggs
  • Lay parchment paper on your counter top or table and spread the meat mixture on top of it; you will make a rectangular shape with the meat which is approximately 1 inch thick and 13in x 11in . The measurement of course does not need to be exact, but you do need to be sure that your eggs can line up, side by side, with meat left over on each end.
  • Near one of the long ends (closest to you) make a row of slight indentation in the meat with the side of the palm of your hand. Place your eggs, one next to the other, on this indentation (the indentation will help keep the eggs in place). Do not place your eggs right at the edges of the meat. See pics above for guidance.
  • Once all your eggs are place, using the parchment paper to help you, roll your meatloaf. Roll it securely and rather tightly. Once you have rolled it completely, seal off the ends by pressing the meat together. When you are done, your meatloaf should be completely sealed, and you should not see any of the eggs.
  • Take a roasting pan and grease the bottom with 1 tablespoon of olive oil. Carefully transfer the meatloaf to the center of the pan; be sure to remove the parchment paper. Try to keep the seam of the meatloaf on the bottom.
    1 tbsp olive oil ( for bottom of pan)
  • Peel the potatoes and carrots and cut them into wedges and chunks. Scatter them around the meatloaf in the pan.
    6 medium size potatoes, 2 large carrots
  • Combine the beef broth, olive oil, tomato paste and dried oregano in a small bowl. Pour this liquid over the meatloaf, and the vegetables.
    2 cups beef broth, 1/4 cup olive oil, 2 tbsp tomato paste, 1 tbsp dried Greek oregano
  • Place the roasting pan in the bottom rack of your oven and bake for 1 hour 30 minutes. Check on it periodically, and baste the meatloaf with the pan juices every 30 minutes or so. If the meatloaf begins to brown too much you can cover it loosely with some aluminum foil.
  • Remove the roasting pan from the oven when done and allow to cool slightly.
  • To serve, be mindful of where the eggs are and try to cut pieces which will show the center part (or close to it) of the hard boiled eggs.
  • Serve with the vegetables and any of the pan juices on the side.
  • Enjoy!

Notes

We use lean ground meat in this recipe.

Nutrition

Calories: 359kcal | Carbohydrates: 44g | Protein: 13g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 129mg | Sodium: 1011mg | Potassium: 983mg | Fiber: 6g | Sugar: 5g | Vitamin A: 5979IU | Vitamin C: 39mg | Calcium: 145mg | Iron: 3mg