Meatloaf with eggs is a traditional Italian dish, highly appreciated for its delicate flavor and soft texture. It is prepared by mixing ground beef, pork loin, and bacon with hard-boiled eggs and aromatic seasonings. The mixture is then baked until a golden crust is achieved. It can be served as a main course or as an appetizer, and is excellent both hot and cold.
In a bowl, mix the ground meats, bacon, raw eggs, breadcrumbs, cheese, and a pinch of pepper and grated nutmeg
To prevent the meatloaf from being too dry, use breadcrumbs that are not too dry or soaked in milk and squeezed
Adjust the salt and add a few tablespoons of milk to the mixture to obtain a consistent dough that can be easily worked
With your hands, shape the dough into a salami shape, place the peeled eggs in the center of the meatloaf, and reshape the salami, pressing well with your hands to avoid empty spaces
In a baking dish, heat the butter, add the chopped onion, and immediately after, the meatloaf, browning it evenly
Then place the dish in a preheated oven at 180 degrees and cook for about 45 minutes
Serve the meatloaf hot or cold with a side of green beans in salad scented with fresh mint or sautéed in a pan with butter
Bowl
Spatula
Parchment paper
Plastic wrap
Store in the refrigerator for up to 2 days
It can be served both hot and cold
Italia
| 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 |
