ingredients
Regarding the meat
meat mince
750 gr
Crumbled bread
40 gr
Parmigiano
20 gr
Parsley
5 gr
Nutmeg
1/2 tsp
Sale
q.b.
baby
q.b.
To make the stuffing
Egg
5
Ham baked in the oven
8 slivers
Cheese
6 slivers
Easter meatloaf is a fantastic second course to make for Easter lunch, but also for Easter Monday, which can be served cold the next day. It’s a cooked meatloaf packed with eggs, the actual protagonists of Easter and a symbol of rebirth. Hard-boiled eggs, a sweet and easy component, prevail in Easter recipes ranging from casatiello to tortano to the Pasqualina cake. They make the stuffing for meatloaf in this dish: they place full one hundred of the ground, which is then wrapped around the eggs. It is a really scenographic dish, in addition to being quite good. We’ll leave you with the recipe’s steps.
How to Cook Easter Meatloaf
Step 1
Combine the minced meat, breadcrumbs, and Parmesan in a mixing basin. Season with salt and pepper, then stir in the nutmeg and parsley1.
Step 2
Spread the meat out on a sheet of parchment paper, pushing it down with your hands until it’s about 1 cm thick2.
Step 3
Smooth the edges; add the cheese and ham slices3.
Step 4
Distribute the hard-boiled eggs in a row down the center4.
Step 5
Roll the meatloaf on itself, using the parchment paper to help you5.
Step 6
Seal the candy edges tightly to keep the contents from leaking while cooking6.
Step 7
Bake the Easter meatloaf for 40 minutes at 200°C without removing the parchment paper. Serve immediately7.
storage
The Easter meatloaf can be stored in an airtight container in the refrigerator for about 4 days. Even at the Easter Monday picnic, it lends itself to being eaten cold.