Meatloaf with Swiss Chard and Hard-Boiled Eggs, an easy and tasty main course that everyone, both adults and children, will love.
You can prepare it in advance, store it in the refrigerator, and serve it sliced after heating it in the oven or microwave; but it’s also good cold. The preparation is quite simple: first, I boiled the Swiss chard and eggs, then mixed the ground meat, egg, cheese, and breadcrumbs. I spread the mixture, covered it with Swiss chard and hard-boiled eggs, and baked it for about 1 hour, with a splash of white wine.
Once ready, I sliced it and served it. Perfect for a family Sunday lunch or dinner accompanied by a nice salad or other vegetables, such as Pan-fried Fennel and Cherry Tomatoes.
Let’s see together how to make the Meatloaf with Swiss Chard and Hard-Boiled Eggs. Prepare the ingredients, and let’s get started.
If you try it, don’t forget to let me know in the comments on my Facebook page HERE. I’ll be waiting for you.
Gabriella
Other delicious recipes to try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1.1 lbs ground veal
- 1 egg
- 1/2 cup grated Grana Padano cheese
- 1/2 cup breadcrumbs
- 1 clove garlic
- 3 sprigs parsley
- salt
- pepper
- 10.5 oz Swiss chard
- 3 hard-boiled eggs
- 4 tbsps extra virgin olive oil
- 1/2 glass white wine
Tools
To make the Meatloaf with Swiss Chard and Hard-Boiled Eggs, you need:
- 1 Bowl
- 1 Wooden spoon
- Parchment paper
- 1 Baking dish
Steps
HOW TO MAKE MEATLOAF WITH SWISS CHARD AND HARD-BOILED EGGS
First, put the eggs in a saucepan with cold water and boil them. When the water starts to boil, count 8 minutes, then turn off the heat. Cool them under cold running water, then peel them and set aside.
Now, prepare the Swiss chard. Wash them and cook them in a pot with boiling water for about 4 – 5 minutes. Once cooked, drain and press out the excess water from them. To avoid burning my hands, I run them under cold water for a few seconds.
Place the ground meat, the egg, grated cheese, salt and pepper, garlic peeled and minced (if you don’t like it, don’t add it), chopped parsley, and breadcrumbs a little at a time, in a large bowl. Mix with a wooden spoon or your hands: you should get a homogeneous mixture.
Spread the meat mixture onto a sheet of parchment paper, cover it with another sheet, and roll it out with a rolling pin; cover the mixture with cooled and pressed out Swiss chard and finally, line up the hard-boiled eggs along the long side, close to the edge. Roll the meatloaf with the help of the parchment paper to obtain a meatloaf.
Place the meatloaf in an oiled baking dish, pour half a glass of white wine over it and bake at 356°F in a preheated oven for about 50 – 55 minutes. Halfway through cooking, carefully turn it over, and if it seems too dry, pour a little more white wine. Once cooked, wait a few minutes before slicing.
Here is the Meatloaf with Swiss Chard and Hard-Boiled Eggs ready. Enjoy your meal!
Until the next recipe.
Storage
You can store the stuffed meatloaf in the refrigerator for 2 days, in an airtight container. If you want, you can also freeze it. When I have leftovers, I slice it and freeze it on a tray.
Tips and Suggestions
– You can enrich the meatloaf before rolling it with slices of cooked ham, mortadella, or pancetta.
– Alternatively, you can fill it by combining the Swiss chard with cheese, such as fontina or caciocavallo.
– If you prefer, you can replace the Swiss chard with spinach: the quantities are the same.
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