The Meatloaf Stuffed with Hard-Boiled Eggs is one of those recipes that don’t require elaborate presentations. Just bring it to the table to instantly create an atmosphere. It’s a generous dish, born from home cooking, made with simple gestures and full flavors. Soft and fragrant on the outside, it holds a surprising heart when cut and makes every slice special.
Perfect for moments to share, it’s a preparation that combines practicality and tradition, never going out of style.
See also: American-Inspired Meatloaf
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1.1 lbs ground beef
- 7 oz crumbled sausage
- 1.8 oz bread crumbs (soaked in milk)
- 5 eggs
- 2 tbsp Parmesan cheese (grated)
- 1 bunch parsley
- 2 tbsp bread crumbs
- 3 tbsp oil
- 1.4 oz butter
- 1 sprig rosemary
- 1 glass dry white wine
- 1/2 glass vegetable broth
- to taste salt
- to taste pepper
Tools
- 1 Baking Pan ballarini
Preparation
Place the eggs in cold water and cook for 5 minutes once it starts boiling. This is because the eggs will cook further in the oven;
Once cooked, rinse them under cold running water and peel them;
Set them aside;
In a bowl, mix together the ground beef and pork, squeezed bread crumbs, one egg, parsley, Parmesan cheese, salt, and pepper;
Spread the mixture in width to form a rectangle;
Place the 4 eggs in a row in the center;
Roll gently to form the meatloaf. Close the ends well;
Coat the meatloaf in bread crumbs;
Let the meatloaf rest in the fridge for at least half an hour;
In a large, high-sided pan, brown the meatloaf in oil and butter with rosemary, salt, and pepper. Pour in the wine and cook until it has evaporated;
Transfer the meatloaf gently to a baking tray with the addition of the broth;
In a ventilated oven at 356°F (180°C) for 50 minutes, up to 1 hour;
Once cooked, let it cool slightly before slicing to avoid breaking.
You can skip cooking the meat on the stove and bake everything directly in the oven;
Store in the refrigerator wrapped in food wrap.
