The LOAF-STYLE MEATLOAF is a timeless classic of home cooking, perfect for festive tables, especially during Easter. Made with minced beef flavored with herbs, this meatloaf contains a soft core of hard-boiled eggs, which give a beautiful effect in every slice.
Baking in a loaf pan – in other words, in a plumcake tin – helps keep a compact shape, perfect for slicing, and makes the dish elegant in its simplicity. The result? A combination of authentic flavors and comforting textures that wins over both adults and children.
Perfect served warm with a side of vegetables, or cold in slices, perhaps in a rustic sandwich for an Easter Monday picnic. A must on Sunday tables, it is one of those dishes that tastes like home, tradition and affection.
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- Difficulty: Easy
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Boiling, Oven
- Cuisine: Italian
- Seasonality: Easter, All seasons
Ingredients
- 3.5 cups durum semolina flour (about 420 g)
- 1 cup water (at room temperature (about 250 ml))
- 2 tbsp extra virgin olive oil (about 30 g)
- 2/3 tsp active dry yeast (about 2 g)
- 2 tsp multiflower honey (about 10 g)
- 1 1/3 tsp salt (about 8 g)
- 1.75 lbs ground beef (about 800 g)
- 2 eggs
- 1/2 cup grated Parmesan (about 50 g)
- 1 cup bread crumb (soaked in milk (about 100 g))
- 4 hard-boiled eggs
- 1 bunch parsley
- to taste salt
- to taste black pepper
- to taste extra virgin olive oil
- to taste sesame seeds
For the loaf-style meatloaf you will need
- 2 Bowls
- 1 Loaf pan
- 1 Work surface
- 1 Rolling pin
- 1 Pastry brush
Preparation of the loaf-style meatloaf
In a bowl, place the water at room temperature, the honey, the oil and the dehydrated yeast. Mix everything together and gradually add the semolina.
Combine all the ingredients, add the salt and knead the dough for 10 minutes until smooth and homogeneous.
If you use a stand mixer, use the dough hook.
Place the dough in an oiled bowl, cover with plastic wrap and let it rise for 2 hours or until doubled in size.Place the eggs in a small saucepan with cold water and, from the moment the water boils, cook for 8 minutes. Drain them and put them under cold running water to cool quickly. Peel them and let them cool completely.
Soak the bread crumb in milk. In a large bowl put the ground beef, two eggs, the soaked and squeezed bread crumb, the Parmesan, salt, pepper and finely chopped parsley. Mix all the ingredients well.
When the dough has finished rising, roll the dough to a thickness of about 0.16 in (4 mm). Oil a loaf pan and line it with the dough.
Place the meat filling in the center, create a central groove lengthwise, and place the 4 hard-boiled eggs inside. Fill the gaps with the remaining meat mixture.
Close the roll with the remaining dough and with the excess dough from the edges. Seal the ends and decorate the surface with a braid made from the leftover dough. Cover again with plastic wrap and let rise for another 30-40 minutes in a turned-off oven with the light on.
Brush the surface with olive oil and decorate with sesame seeds.Bake in a preheated conventional oven at 374°F for about 45 minutes.
When cooked, remove the meatloaf from the oven, let it cool slightly and unmold it.
Serve the loaf-style meatloaf accompanied by salad or roasted potatoes.
Storage
In the refrigerator
After cooking and once completely cooled, wrap the meatloaf in plastic wrap or store it in an airtight container.
It keeps in the fridge for about 3 days.
It’s best to slice it only at the moment of serving to avoid drying out.
In the freezer
It’s better to freeze it already cooked. You can freeze it whole or in slices (more practical for portioning later).
Wrap it well in plastic wrap and then place it in a freezer bag.
It keeps for about 2 months.
