Greek Meat Loaf “Rolo Kima”
This Greek meatloaf is made from ground beef and pork and stuffed with eggs.
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
- In a large bowl mix well using your hands the minced pork and beef with the tomatoes, onions, garlic, season with the salt and pepper, all-spice berries, and breadcrumbs .
- Knead the mix for 10 minutes then cover the bowl and put it in the fridge for 20 minutes.
- Over medium heat place a small pot with water and bring it boiling. Add the eggs and boil for a few minutes.
- Place a baking paper over a cutting board and transfer half of the meat mixture over then place next to each other the hard-boiled eggs. Use the rest of the mixture to cover and roll the parchment paper to form a roll.
- Then remove the baking paper and transfer the formed roll into a baking pan. You can surround it with the potato pieces.
- Preheated the oven to 180° C.
- Use a bowl to mix the tomato paste, olive oil and the stock, then pour 2/3 of it over the potatoes and meat roll.
- Place it in the oven and bake it for 1 hour 30 minutes. If it start getting dry you can add more of the stock mixture.
- Once the meatloaf is out of the oven let it rest for 15 minutes, to make it easier to slice.
- Serve it sliced with poured stock tomatoe mixture on top.