Meatloaf with eggs is a traditional Italian dish, much appreciated for its delicate flavor and soft texture. It is prepared by mixing ground beef, pork loin and pancetta with hard-boiled eggs and aromatic seasonings. The mixture is then baked until it develops a golden crust. It can be served as a main course or as an appetizer, and is delicious both hot and cold.
In a bowl mix together the minced meats, the pancetta, the raw eggs, the breadcrumbs, the cheese and a pinch of pepper and grated nutmeg
So that the meatloaf does not become too dry, use breadcrumbs that are not too dry or soak them in milk and then squeeze out the excess
Adjust the salt and add a few spoonfuls of milk to the mixture to obtain a firm but workable dough
With your hands shape the mixture into a salami-like roll, place the peeled eggs in the center of the meatloaf and re-form the roll, pressing well with your hands to avoid empty spaces
In a baking dish heat the butter, add the chopped spring onion and then the meatloaf, browning it evenly
Then transfer the dish to a preheated oven at 180°C and bake for about 45 minutes
Serve the meatloaf hot or cold with a side of green beans in a salad dressed with fresh mint or sautéed in a pan with butter
Bowl
Spatula
Parchment paper
Plastic wrap
Store in the refrigerator for a maximum of 2 days
Can be served hot or cold
Italy
| Energy (kcal) | 242.53 |
| Carbohydrates (g) | 2.66 |
| of which Sugars (g) | 0.54 |
| Fat (g) | 44.82 |
| of which Saturates (g) | 6.11 |
| Protein (g) | 42.49 |
| Fiber (g) | 0.15 |
| Sale (g) | 0.09 |
