Meatloaf with egg
7 servings
75 minutes
Meatloaf with egg is a cozy dish of European cuisine that embodies the traditions of family dinners. Its history roots in home cooking where hostesses aimed to create a hearty, appetizing, and aesthetic treat. The combination of beef and pork makes the filling rich and juicy, while aromatic herbs and spices add subtle spicy notes. Pickles and carrots add zest and a hint of sweetness, while whole eggs hidden inside give the dish a special charm. The loaf is tender inside with a crispy crust outside. It is perfect for festive tables or cozy family meals and pairs harmoniously with mashed potatoes, fresh salads, and sauces. Served hot, it offers a melt-in-the-mouth flavor; when cooled, it makes an excellent snack.
1
Prepare 500 grams of 'Homemade' minced meat, mixing equal parts beef and pork.
- Ground meat: 500 g
2
Mix chopped cilantro, the same amount of dill, a bit of saffron, pickled cucumber, a little grated carrot, oregano, salt, pepper, and one egg with the minced meat.
- Coriander: 1 bunch
- Dill: 1 bunch
- Saffron: 2 teaspoons
- Pickles: 1 piece
- Carrot: 1 piece
- Ground black pepper: to taste
- Salt: to taste
- Oregano: 2 teaspoons
- Chicken egg: 5 piece
3
Boil four eggs.
- Chicken egg: 5 piece
4
Unroll the plastic wrap and place the minced meat on it. Spread it evenly. Clean the eggs. Place them whole in a row on the minced meat. Using the wrap, lift one end to roll the meat so that the row of eggs is in the middle. Roll it to the end, smooth the seam, and place it on a greased baking sheet. Brush the resulting roll with beaten yolk and bake in the oven at 180 degrees for 1 hour.
- Chicken egg: 5 piece
5
From time to time, to keep the roulade juicy, pour hot water or broth over it if available.