Greek Meat Loaf “Rolo Kima”

There is nothing better than a perfectly cooked meatloaf for a cozy family dinner! Try out this easy, Greek meatloaf stuffed with eggs and amaze your friends and family!
Total Time1 hr 30 mins
Course: Main Course
Cuisine: Greece
Keyword: Beef, eggs, Pork, potatoes
Servings: 6

Ingredients

  • 40 oz minced beef
  • 30 oz minced pork
  • 3.5 oz breadcrumbs
  • 2 large red onions, grated
  • 2 tomatoes, grated
  • 3 cloves of garlic, mashed
  • 1/2 tsp powdered all-spice berries
  • freshly ground pepper
  • salt
  • 4 eggs, hard-boiled
  • 8-10 potatoes, cut into wedges
  • 500-700 ml beef stock
  • 1 tbsp tomato paste
  • 1/2 cup olive oil

Instructions

  • For the mixture add into a large bowl or basin the minced beef and pork along with the onions, garlic, tomatoes, the powdered all-spice berries, breadcrumbs and season well with salt and pepper. You can mix thoroughly with your hands - you need to knead the mix for at least 5-10 minutes so that all the ingredients combine and the meat absorbs all the wonderful flavours.
  • Use some plastic wrap to cover the mixture and let rest in the fridge for 20 minutes.
  • Boil the eggs, for the stuffing and prepare the stock.
  • On your cooking board surface line a big piece of parchment paper and arrange half of the meat mixture as a base. Arrange the hard-boiled eggs side by side along the length mixture; cover with the rest of the mixture and roll the parchment paper, forming a roll, so that it is curved down over the eggs in an arc.
  • Unroll carefully the meatloaf in a large, deep baking pan and add the potatoes (cut into wedges).
  • In a bowl, mix the stock, the tomato paste and olive oil; pour 2/3 of the mixture over the meatloaf and potatoes.
  • Preheated oven at 180C, on the bottom grill of the oven for 1 hour 30 minutes. If the
    meatloaf starts getting coloured to quickly, cover up with aluminium foil or lid. After an hour, check if all of the liquid has been absorbed and the pan appears to be getting dry and add the remaining stock mixture (warm), before the potatoes have fully browned.
  • Once the meatloaf is out of the oven let it rest for 15 minutes, to make it easier to slice.
  • When ready, slice and pour over some of the delicious meat juices. Enjoy!

Photo credit and inspiration: mygreekdish, plated