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Meatloaf with Hard-Boiled Eggs
Meatloaf with hard boiled eggs is a flavorful and hearty dish, perfect for special occasions or a cozy Sunday lunch with family. It’s a baked stuffed meatloaf where whole boiled eggs are wrapped inside a savory mixture of ground meat, making every slice both delicious and eye-catching.This traditional Italian meatloaf is especially popular around Easter, as eggs are a classic symbol of rebirth and celebration.
Ingredients
For the Meatloaf
- 500 g ground beef - ~1.1 pound
- 500 g ground pork - ~1.1 pound
- 2 eggs
- 100 g grated Parmigiano Reggiano - 1 cup
- 10 g chopped parsley ~2 tablespoons
- salt - to taste
- black pepper - to taste
For the Filling
- 300 g chard or spinach - ~10 oz
- 100 g ham - 3.5 oz
- 3 eggs
Instructions
Prepare the Filling
- In a large pan, add the spinach (or chard) with a splash of water and a drizzle of olive oil. Cover with a lid and cook over medium heat for about 5 to 7 minutes, or until the greens are soft and reduced in volume. Stir occasionally to prevent sticking.
- Place the eggs in a saucepan with cold water. Bring to a boil over medium-high heat. Once the water starts boiling, cook the eggs for 10 minutes. Then drain and cool them under cold running water. Peel the eggs and set them aside.
- Once the spinach or chard is cooked, drain it thoroughly and squeeze out all the excess moisture using your hands or a clean kitchen towel. This is important to prevent the meatloaf from becoming watery. Chop the greens into small pieces using kitchen scissors or a knife. Set aside to cool completely.
Make the Meatloaf
- In a large mixing bowl, combine the ground beef, ground pork, two raw eggs, grated Parmigiano Reggiano, chopped parsley, a pinch of salt, and freshly ground black pepper. Mix everything together using your hands or a spoon until you get a uniform, well-blended mixture. Set aside.
- Line a baking tray or sheet pan with parchment paper. Spread the meat mixture on top of the paper, forming a large rectangle about 2 cm (¾ inch) thick. Flatten it evenly using your hands or a spatula.
- Layer the slices of ham evenly over the surface of the meat mixture.
- Spread the chopped, cooked spinach (or chard) over the ham, making sure to distribute it evenly.
- Now place the peeled hard-boiled eggs in a line down the center of the meatloaf, lengthwise. Keep them close together, as they will form the beautiful egg center when sliced.
- Use the parchment paper to help you gently roll up the meatloaf, starting from one long side. Carefully enclose the eggs inside, forming a log shape.
- Seal the edges well and press gently to compact the loaf. Wrap the meatloaf in the parchment paper like a candy, sealing both ends tightly so the filling stays in place during baking.
Bake the Stuffed Meatloaf
- Preheat your oven to 200°C (about 390°F). Place the wrapped meatloaf on a baking sheet and bake for 40 minutes.
- Once done, remove from the oven and let it cool slightly—about 10 to 15 minutes—before slicing. This resting time allows the juices to settle and makes slicing easier and cleaner.
Nutrition
Serving: 100gCalories: 601kcalCarbohydrates: 3gProtein: 44gFat: 45gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 277mgSodium: 660mgPotassium: 866mgFiber: 1gSugar: 0.5gVitamin A: 5163IUVitamin C: 17mgCalcium: 298mgIron: 5mg
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