Meatloaf Stuffed With Eggs (Klopsy)

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READY IN: 1hr 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Peel the hard-boiled eggs and quarter them lengthwise.
  • Soak the stale bread in water, and when soft, squeeze out the excess water and mince.
  • Peel and chop the onion and fry in butter until lightly golden- set aside.
  • Mince the meat with the bread, onion and beaten egg.
  • Add salt and pepper and knead until all ingredients are combined.
  • Sprinkle the breadcrumbs on a large board and place the meat mixture on top, spreading it fairly thin to form a rectangle (A4 size).
  • Place egg quarters along one side, pointing them towards the middle.
  • Sprinkle with parsley.
  • Roll the meat up into a thick cylinder, starting from the side where the eggs are so that they will be in the middle.
  • Heat the oven to 220°C/425°F.
  • Grease a fairly deep baking dish.
  • Add the meatloaf, basting with some oil/butter.
  • Cover tray with foil and bake for 1 hour 15 minutes, basting frequently.
  • Cut into slices and serve.
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