The Meatloaf Stuffed with Hard-Boiled Eggs is a recipe that can be prepared in advance, and once sliced, it is also visually appealing. The preparation is very easy; after preparing the filling, mix it with the meat, form a rectangle, place the peeled hard-boiled eggs in a row in the center, and roll it up. Once cooked and cooled, slice it and serve with a nice salad, delicious and soft… try the recipe by following the instructions!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 4People
- Cooking methods: Electric oven, Stove
- Cuisine: Italian
- Seasonality: All seasons
- Energy 741.75 (Kcal)
- Carbohydrates 19.52 (g) of which sugars 3.40 (g)
- Proteins 57.29 (g)
- Fat 47.30 (g) of which saturated 18.77 (g)of which unsaturated 19.33 (g)
- Fibers 1.61 (g)
- Sodium 1,631.11 (mg)
Indicative values for a portion of 274 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.43 lbs ground beef
- 5.64 oz champignon mushrooms
- 1 shallot
- 1 clove garlic
- 3.38 tbsp milk
- 2.82 oz bread crumbs
- 1.06 oz grated Parmesan
- 0.71 oz Pecorino Romano
- A few sprigs parsley
- 3 hard-boiled eggs
- 1 egg
- 1.35 tbsp extra virgin olive oil
- 1 sprig thyme
- A few leaves sage
- 0.71 oz butter
- 0.11 oz fine salt
- 1 pinch black pepper
- A few tablespoons breadcrumbs
Tools
- Kitchen Scale
- Frying Pan
- Bowl
- Cutting Board
- Loaf Tin
Steps
Quickly wash the mushrooms under running water, slice them, and then chop them. In a pan with oil, gently sauté the shallot, then add the mushroom and garlic mixture.
In a bowl, mix the minced meat with the crumbled bread, milk, parsley, sage, thyme, mushrooms, egg, salt, and pepper.
Once well formed, spread the mixture on a sheet of parchment paper, forming a rectangle about 0.39 inches high. Sprinkle with grated cheeses and place the hard-boiled eggs, then roll it up with the help of the paper. Sprinkle a few tablespoons of breadcrumbs, seal it well, keeping it wrapped in parchment paper with the seam underneath. Let it rest for 30 minutes. Grease the mold with 0.71 oz of butter.
Preheat the oven to 356°F in static mode.
Remove the parchment paper, place the meatloaf into the mold, and bake at mid-height. Bake for 55-60 minutes.
Once cooked, remove from the oven and let it rest. When slightly warm, slice it and serve with salad.
Storage
The Meatloaf Stuffed with Eggs should be stored in the refrigerator wrapped in plastic wrap. Due to the presence of eggs, it is best consumed within 1-2 days.
FAQ (Questions and Answers)
How to Reheat the Meatloaf?
To avoid drying it out, it’s best to heat a pan and once it’s hot, place the slices of meatloaf in it, cover with a lid, and turn off the heat.
