Meat loaf with Egg (Roman Style) / Pieczeń Rzymska z Jajkiem (Klops)
Roman style meat loaf stuffed with a hard-boiled egg is a very simple dish to make. Typically, a Roman syle roast with egg is served at Easter. The roast is full of herbs. It looks and tastes great. It is a great idea for a delicious dinner, it's quick and relatively cheap to make. It can be done without stuffing of the hard egg. I recommend serving it with mashed potatoes and your favorite salad. The roast is also great for sandwiches.
Servings: 10 Servings
Calories: 260kcal
Ingredients
- 1 killogram ground pork (or other ground meat you prefer)
- 4 eggs (hard boiled)
- 1 egg (raw)
- 1 medium onion (diced)
- 3 cloves of garlic (minced)
- 5 grams bread crumbs
- 5 tablespoons milk (to soak the bread crumbs)
- 4 tablespoons olive oil
- 1.5 teaspoons mustard mild or spicy
- 2 teaspoons horseradish (finely grated)
- 4 tablespoons fresh parsley leaves (finely chopped)
- 1 tablespoon dried marjoram
- 1 tablespoon ground hungarian paprika (optional)
- 3/4 teaspoon salt
- 3/4 teaspoon ground pepper
Instructions
- Gather all ingredients:
- Preheat oven to 325 degrees F. In a large mixing bowl place the breadcrumbs and milk. Let the bread crumbs absorb the milk aproximately about 5 minutes.
- During this time; in a frying pan fry the diced onion with garlic until lightly browned. Let it cool.
- Place the spices in to the mixing bowl with the bread crumbs.
- Add the fried onion.
- Add the egg.
- Mix all well intil all ingredients are combined.
- I used a meat loaf baking pan measuring 11 cm x 30 cm. Line your pan with parchment paper and spread ⅓ of the mixtue on the bottom of the pan. In the middle of the meat make a grove, so you know the eggs are in a straight line.
- Now place the hard boiled eggs in the grove.
- Add the remaining mixture on top of the eggs and suurounding the eggs gently.
- Bake covered with aluminum foil for aproximately 1 hour. Remove the baked roast from the oven and let it cool down for a few minutes. You can serve it right away or let it cool and then refrigerate it.
Notes
| Nutrition Facts | |
|---|---|
| Servings: 10 | |
| Amount per serving | |
| Calories | 260 |
| % Daily Value* | |
| Total Fat 18.7g | 24% |
| Saturated Fat 6.1g | 30% |
| Cholesterol 134mg | 45% |
| Sodium 354mg | 15% |
| Total Carbohydrate 4.6g | 2% |
| Dietary Fiber 1.2g | 4% |
| Total Sugars 1.2g | |
| Protein 21.3g | |
| Vitamin D 6mcg | 31% |
| Calcium 34mg | 3% |
| Iron 2mg | 10% |
| Potassium 90mg | 2% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,ooo calorie per day  is used for general nutrition advice. This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note; changing anything will cause the nutritional information to change. My calculations are intended as a guide only. |
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