Meatloaf
WHAT YOU WILL NEED
From ingredients
4 products
SIMPLE PROCESS
Step by step recipe
The key to this meatloaf is properly kneaded ground meat. Add a little water to keep it moist and pliable – this helps the loaf hold its shape during baking. Spread the meat evenly, and place the eggs whole in the center so they stay perfectly centered when sliced. Bake until golden, but don't overcook – watch the temperature and time. Let the meatloaf rest for 10–15 minutes after baking to make slicing easier.
Prepare the eggs
Hard-boil 4 chicken eggs (10 minutes after boiling). Drain, cool under cold water, and peel. Set aside.
Knead the meat mixture
In a bowl, combine 1.5 lb (700 g) ground pork, salt (3 g), and spices (3 g) to taste. Add 4–5 tablespoons of ice-cold water. Knead thoroughly with your hands for 5–7 minutes until smooth and elastic.
Form the meat layer
Lay a piece of plastic wrap or foil on the work surface. Place the meat on it and press evenly into a rectangular layer about ¾ inch (1.5–2 cm) thick. Aim for an even thickness.
Add the eggs and roll
Place the boiled eggs in a row along the center of the meat layer, close together. Using the plastic wrap (or foil), lift one edge and roll tightly from the long side. Press the seam to seal the eggs inside.
Bake the meatloaf
Transfer the roll to a parchment-lined baking sheet or a baking dish. Brush the surface with beaten egg or butter for a golden crust. Bake in a preheated oven at 350°F (180°C) for 50–60 minutes until golden and cooked through.
Rest and serve
Remove from the oven and let stand for 10–15 minutes. Then slice with a sharp knife into pieces about ¾ inch (2 cm) thick. Serve warm with mashed potatoes, rice, or vegetables.
CHEF'S TIP
How to keep the meatloaf moist
Add 3–4 tablespoons of ice-cold water or milk to the ground meat – this creates a tender texture and prevents dryness. Knead well with your hands for 5–7 minutes until smooth and elastic.
Placing the eggs correctly
Boil the eggs hard (10 minutes after boiling), cool and peel them. Arrange them in a single row along the center of the meat layer, tightly together – this ensures a neat, beautiful cross-section.
Preventing the meatloaf from falling apart
Roll tightly, using plastic wrap or foil to help. Twist the ends like a candy wrapper, and refrigerate for 20–30 minutes before baking – this sets the shape.
Golden crust secret
Brush the meatloaf with beaten egg or melted butter before baking for a shiny, golden finish. Sprinkle with breadcrumbs or sesame seeds for extra crunch.
SUBSTITUTIONS
Add your taste
- Replace pork with ground turkey or chicken For a lighter version, use ground turkey or chicken – calories drop, but the taste stays tender. Add a little olive oil to the meat for moisture.
- Mixed meat for richer flavor Use half pork and half beef (350 g each) – a classic combination that adds depth and richness to the loaf.
- Add vegetables or herbs to the filling Alongside the eggs, you can add thin strips of bell pepper, cooked carrot, or spinach – it adds color and nutrition. Also mix fresh herbs (dill, parsley) directly into the meat.
- Vegan version with chickpeas and tofu Replace ground meat with chickpea mash and breadcrumbs, and the eggs with baked tofu (colored with turmeric). A tasty plant-based option.
HOW TO STORE
How to Store Meatloaf
Cool the meatloaf to room temperature, wrap in plastic wrap or place in an airtight container, and refrigerate for up to 3 days. To reheat, slice and microwave for 2–3 minutes or bake at 325°F (160°C) for 10–12 minutes. Freeze whole or in slices for up to 2 months – thaw in the fridge overnight, then reheat.
GOOD TO KNOW