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.