Roman-style meatloaf with egg
When it comes to a roast for Easter, it’s certainly the one with egg! Its wonderful flavor will win over your taste buds. For some, it will bring back the flavors of childhood; for others, it will introduce the exquisite combination of meat and eggs. It’s definitely one way to make the upcoming holidays more enjoyable. What’s equally important about this roast is that we can easily prepare it ourselves, and we don’t seem to be short on free time right now... Let’s all use it to hone our culinary skills and, in these challenging times, spread only the passion for homemade goods!
Notes
Recipe for Roman-style meatloaf with egg
Preparation:
Grind the meat through a medium plate (holes approx. 8 mm). Add all the spices, the onion, and 100 ml of cold water; mix thoroughly. You can, of course, adjust the seasoning after mixing. Separate the whites from the yolks and beat the whites to stiff peaks. Add a heaped tablespoon of breadcrumbs, 2 yolks, and the beaten egg whites to the meat mixture. Mix everything thoroughly again. Refrigerate for 1 hour. In the meantime, hard-boil 5 eggs. Peel them and trim the ends so the eggs touch each other evenly, one after another. Place the cooled meat on a board lined with, e.g., plastic wrap or paper, which will help you roll the meat. Spread the meat into a rectangular slab, the length of the Roman pot. Arrange the eggs along the center, one next to the other. Then, using the film, roll the meat up, keeping the eggs in the center. Place the meat in the Roman pot, preferably seam-side down. Remember to grease the pot well with butter and dust it with breadcrumbs before adding the meat. Place everything in an oven preheated to 180°C and bake for about 60 minutes. It’s best to insert a thermometer into the meat. The internal temperature of the loaf should be between 69–72°C. At that point, you can finish baking and take the meatloaf out to cool, or serve it hot.
