Salted meat garland with boiled egg

The perfect way to use frozen eggs. You can use as many as you can fit in the pan so that they are still covered with the meat. This recipe combines the best of meatloaf and an Italian Easter wreath, choose the herbs to your taste.

preparation process

1. Mince the meat twice. Peel the onion and garlic and chop finely. Sprinkle it on top of the meat, add a raw egg and yolk, salt and pepper. Peel the carrots and grate them coarsely to get the meat. Chop the marjoram, parsley and mint and add to the meat. Sprinkle with the breadcrumbs and let the mixture rest for 10 minutes.

2. Meanwhile, peel the boiled eggs, rinse and pat dry. Grease a wreath-shaped mold with oil and place the bacon strips so that they gently overlap. Preheat the oven to 200°C.

3. Blend the meat mixture by hand until smooth. Don’t knead it too much so the meatballs stay fluffy.

4. Spread a third of the meat mixture into the mold. Sprinkle with fresh spinach. Divide the egg evenly between them and cover with the remaining portion of the meat.

5. Beat the egg whites with a fork until smooth and coat the meat with it. Cover it with bacon. Bake in the preheated oven for 45-60 minutes, until the meat is tender.

The first type: Instead of bread crumbs, you can thicken your meat pudding with crushed barley or oatmeal.

Try this traditional meatloaf recipe like grandma’s, according to our video recipe tutorial

You can find the full recipe here here