4 servings (8 slices); 25 min preparation; 1 h cooking time.
This dish reminds me of the meatloaf my grandmother often prepared when she had guests. The smell in my kitchen today brought me years back to her kitchen where I watched her making this delicious meal.
Indeed, it takes time to put it together, but the end result is a total worth. If you expect guests, you can make the preparations from the day before, leave it in the fridge overnight and bake it when your guests arrive. Your guests will be amazed by the amount of effort you put into it, but you will spend your evening in their company.
You can use any kind of ground meat for this recipe. I used half ground beef and half beef-pork mixed ground meat, because the pork fat keeps the meatloaf moist. You can combine it with any side dish, but I would recommend something light and fresh as green salad or amazing chilean pebre salsa.
- 300 g ground beef meat
- 300 g ground mixed meat
- 1 sweet onion, minced
- 1 egg, beaten
- 1 red bell pepper, minced
- 20 g flat-leaf parsley, minced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp black pepper
for the filling
- 3 eggs, hard-boiled and chopped
- 4 tbsp carrots, boiled and chopped
- 70 g pickled cucumber, chopped
- 70 g black olives, pitted and chopped
for the topping
- 50 g butter, melted
- 50 g grated cheese
Base: Mix the ground meat with the minced onion, 1/2 of the beaten egg and dried seasoning in a bowl. You can add a minced bell pepper as well, but cut as small as the onion pieces. Knead well with your hands until smooth. Set in the fridge until you prepare the filling. If you have time, leave it longer till overnight in the fridge so that all the aroma’s blend together.
Filling: Put 3 eggs and the carrots in a sauce pan with salty water and bring to the boil. Boil the eggs for 10 min until they are hard-boiled. Boil the carrots until they start to get soft and easy to cut. Remove the egg shells and cut the eggs in small cubes. Chop the carrots in small pieces. Chop the pickled cucumber and olives in small pieces. Try to cut all four ingredients in evenly big pieces.
Preheat the oven to 190 degrees C/375 degrees F.
Meatloaf: Spread a sheet of clean foil (40cm×50cm) and spread the meat mixture on top. Use your hands to make a thin square layer of the meat. You can also use a rolling-pin to spread the meat evenly. The meat sheet should not be thicker than 1,5 cm. Spread the egg, carrots, pickled cucumber and olives on top as you leave space on each side without filling. Leave a little more space without filling on one of the eggs.
Use the foil and roll the meat sheet tight. Make sure that there are no holes and the filling is not falling out of both two edges. Close the open edges tight. Transfer to an oven proof casserole. The opening should be on the bottom.
Brush with the other 1/2 of the beaten egg, pour the melted butter on top and cover with grated cheese. Bake in the preheated oven for about 1 h. Let the meatloaf rest for 10 min before you cut it. Serve with fresh salad or potato mash. Enjoy!