Romanian Easter traditions bring you today this Egg egg-stuffed meatloaf, a cherished recipe that combines juicy meatloaf with a hidden treasure of whole eggs. It's a festive favorite that adds a special touch to any holiday table.
This recipe offers a wonderful twist on the traditional Easter Romanian dish, crafted for those who might not fancy lamb or offal. Typically, the classic version is made with a mix of lamb organs such as the liver, lungs, kidney, and spleen.
Personally, I'm a fan of the traditional dish and always look forward to it whenever I'm in Romania for Easter. But I get it. Finding offal in the U.S. can be a bit of a hunt, and it's not everyone's cup of tea. If you're not into offal, no worries, because you're in good company with this recipe.
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If you've ever had meatloaf that was too dry, it might just need a bit more fat. I use a mix of beef and pork to keep it juicy and full of taste. And with spring in the air and Easter being about new beginnings, I throw in a bunch of greens and fresh veggies to bring that fresh spring feel to the meal.
This isn't your everyday American meatloaf; it's something special that might just change the way you think about meatloaf.
My Easter meatloaf is delicious and looks very festive, as the element of surprise inside is the hard-boiled egg. Yes, the meatloaf is baked with hard-boiled eggs placed inside the mixture before going inside the oven.
📝 Ingredients needed
Here is a visual list of the ingredients you need for the dish.
- Ground meat: I call it ground meat and not hamburger meat because it could be anything you like: beef, pork, chicken, or even ground turkey. My preference is half pork and half beef. I am also obsessed with grinding the meat myself, but feel free to get good ground meat from a reliable source.
- Green Onions: These are, for me, the symbol of Spring when it comes to cooking. They have a mild flavor and color the dish beautifully. Chop them small for this dish.
- Garlic: a few cloves should be enough unless you can find the green garlic, which looks like a green onion, but the leaves are flat and thin, compared to green onions with a tubular leaf. Mince the garlic if you use regular cloves. Chop it if you use green garlic.
- Red Bell Pepper: is sweet, delicious, and beautiful in the meatloaf. Chop it or dice it small.
- Mushrooms: are delicious in this dish and give the meatloaf texture and flavor. Ensure you wash the mushrooms before using them(sand and dirt in the meatloaf don't taste good). Also, dry them on paper towels or a clean kitchen towel and chop them small.
- Fresh Parsley and Dill: I recommend them in fresh form, not dry. The recipe looks and tastes better with fresh herbs.
- Eggs: You will need two large eggs for the mixture and 3-4 large eggs that will be boiled, peeled, and placed in the middle of the meatloaf before it goes in the oven.
- Other ingredients: Add nutmeg, salt, and pepper to season the meat mixture and some butter to coat the baking dish.
👩🍳 How To Make This Easy Meatloaf With Eggs
Step 1. Grab a large bowl. Place the ground meat in the bowl and chop the rest of the ingredients. Green onions, garlic, red pepper, mushrooms, herbs, everything goes in the bowl with the meat.
Beat two eggs and add them to the meat mixture. Add salt, pepper, and nutmeg. Using a wooden spoon or your awesome clean hands, mix the ingredients to obtain a cohesive mixture.
Step 2. While you chop the vegetables, boil the eggs in a pot with water for 6 minutes. They don't need to be super hard because we will hide them in the meatloaf, and they will cook again.
Step 3. Grab a loaf pan and butter the bottom and inside walls. Spoon about half of the meat mixture into the pan and add the peeled eggs one by one. Come with the rest of the mixture and spoon it over the eggs the best you can. They should sit nicely covered in the middle of the pan.
Optional: If you feel the mixture could benefit from a little more moisture, especially knowing that the ground meat is lean, consider dotting the top with a few flakes of butter to enrich the flavor.
Step 4. Bake at 350F/180C for about 45 minutes to a maximum of an hour. Time is relative, as each oven is different, and each household uses a different type of pan.
Tip: Glass pans need less time in the oven, while the metal ones need more. Set the time for 45 minutes and see from there.
Bake until the surface is nicely browned. Remove from the oven and let the meatloaf cool down.
For a perfectly shaped egg-stuffed meatloaf that holds its form and slices neatly, let the meatloaf rest in the pan for 10-15 minutes after baking. This resting period allows the juices to redistribute throughout the meatloaf, ensuring it stays moist and doesn't crumble when sliced.
Additionally, chilling the meatloaf in the refrigerator before serving not only enhances its flavor but also makes slicing much easier, giving you clean, beautiful slices that showcase the eggs nestled inside.
🍽️ What To Serve With Egg-Stuffed Meatloaf
When you make this Easter Egg Stuffed Meatloaf following my recipe, you're in for a treat that's just as good served cold as it is warm. Perfect for an Easter brunch or later dinner, as a snack, or even the next day's meal.
I love setting it out chilled, with lots of fresh veggies like lettuce, radishes, and cherry tomatoes around it. Don't forget the Easter eggs and some slices of Feta cheese for that extra zing. It's like a little celebration on your plate!
Some of my favorite dishes to serve on Easter, next to this egg stuffed meatloaf:
- Mini Peppers Stuffed With Farmer Cheese
- Cheddar-Curry Cheese Straws
- Easter Puff Pastry Minced Meat Pie Recipe
- Tartiflette (Potato, Bacon And Cheese Casserole)
- Sweet Bread With Walnuts
Related: 24 Easter Sunday Traditional Romanian Recipes To Enjoy
🍷 Pairing wine with this meatloaf recipe
For Beef and Pork Meatloaf: A medium to full-bodied red wine works well with the richness of beef and pork. Consider a Merlot or a Syrah/Shiraz.
For a Lighter Meatloaf (Chicken or Turkey): If your meatloaf uses lighter meats like chicken or turkey, opt for a lighter red or a robust white. A Pinot Noir, with its bright acidity and red fruit flavors, or a Chardonnay, especially one with a bit of oak, can balance the dish’s flavors without overwhelming them.
For Traditional Easter Pairings: Considering the Easter occasion, you might want to include traditional wines for the season. A good red Rioja, which offers a balance between fruit and oak, or a Barbera, known for its high acidity and low tannins, can be a festive and fitting choice.
❄️ How To Store Egg Stuffed Meatloaf
Refrigerator: Make sure the meatloaf is completely cooled to room temperature. Wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight container. It can be refrigerated for up to 3-4 days.
Freezer: For longer storage, freeze the meatloaf wrapped in foil and then place it in a freezer bag, lasting up to 2 months. Thaw it overnight in the refrigerator before serving. If desired, reheat in the oven or microwave until warmed through.
🙋♀️ Recipe FAQs
Yes, you can use either all beef or all pork according to your preference. Mixing both meats provides a balance of flavors and fat content, but using one type of meat can also yield delicious results. Adjust seasonings slightly to complement the meat you choose.
Don't overmix the meat, as it can become tough; ensure there's enough binding agents (like eggs) to hold the mixture together; and let the meatloaf rest after baking before cutting into it.
Absolutely. You can prepare the meatloaf mixture and shape it in the loaf pan up to a day ahead. Keep it covered in the refrigerator, then bake as directed. You can also fully cook the meatloaf, cool it, and refrigerate to serve cold later, as suggested in the recipe.
The meatloaf is done when it reaches an internal temperature of 160°F (71°C) for ground beef or pork. Using a meat thermometer is the best way to ensure proper cooking.
Adding hard-boiled eggs to meatloaf is a tradition in many cultures, especially in Eastern European cuisine. This practice isn't just for visual appeal, though it certainly adds an interesting and festive look to the dish, but also for several other reasons: flavor and texture contrast, added protein, filling and also economical, as the eggs can bulk up the meatloaf, allowing you to serve more people without significantly increasing the cost.
🐣 More Easter Recipes To Love
📖 Recipe
Egg Stuffed Meatloaf (Easter Romanian Recipe)
Equipment
Ingredients
- 3-4 large boiled eggs
- 1 lb ground beef or pork or a mixture of both
- 4-5 large green onions chopped small
- 3 garlic cloves
- 1 red bell pepper chopped small
- ½ lb mushrooms chopped small
- 1 bunch fresh parsley chopped small
- 1 bunch fresh dill chopped small
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon nutmeg
- 2 large eggs beaten
- butter and bread crumbs to coat the baking tray
Instructions
- Preheat the oven to 350°F (180°C).
- Prepare the hard-boiled eggs: Boil 3-4 eggs for about 6 minutes, then cool and peel. Set aside.
- Mix the meat and veggies: In a large bowl, combine the ground meat, green onions, garlic, red bell pepper, mushrooms, parsley, and dill.
- Add flavor and bind: To the meat mixture, add the two beaten eggs, salt, pepper, and nutmeg. Stir until all ingredients are thoroughly mixed.
- Prepare the baking tray: Butter a loaf pan and evenly sprinkle with bread crumbs.
- Layer the meatloaf: Transfer half of the meat mixture to the prepared pan, pressing it down to compact. Place the hard-boiled eggs atop the first layer of meat, then cover with the remaining mixture, ensuring even distribution.
- Optional fat addition: If the meat is lean, add small pieces of butter on the top.
- Bake: Cook in the preheated oven for 45 to 60 minutes. Begin checking at 45 minutes for doneness; the meatloaf should be nicely browned on top, and a toothpick inserted into the center should come out clean. Adjust cooking time as needed based on your oven and pan material.
- Cool and set: Allow the meatloaf to cool in the pan, then refrigerate for a few hours or overnight to firm up.
- Serve: Loosen the meatloaf by running a knife around the edges, then transfer to a platter garnished with fresh lettuce, green onions, and radishes. Enjoy cold as an appetizer, ideally with colorful Easter eggs, assorted salads, cold cuts, and cheese. Mustard is a recommended accompaniment.
Notes
- Ingredient Flexibility: Choose your preferred ground meat, with a mix of beef and pork recommended for juiciness and flavor. Fresh greens and vegetables add freshness and a vibrant spring feel to the dish.
- Boiling Eggs: Remember, the eggs don’t need to be overly hard-boiled since they will cook further within the meatloaf.
- Moisture Tip: If using lean meat, a few flakes of butter on top before baking can add moisture and flavor.
- Baking Insights: Oven and pan types affect cooking time. Start checking at 45 minutes to make sure the dish is cooked through.
- Resting & Cooling: Allowing the meatloaf to rest in the pan after baking and chilling before serving ensures it holds its shape for neat slices and enhances flavor.
- Serving Suggestion: This dish shines when served cold, surrounded by fresh vegetables, Easter eggs, and Feta cheese, making it a festive and inviting centerpiece.
- Storage Guidelines: Cool completely before wrapping for storage in the refrigerator (up to 3-4 days) or freezer (up to 2 months). Thaw in the refrigerator and reheat if desired.
Cristina says
I made this recipe for our Orthodox Easter and it came out great. I never used red peppers in a meatloaf before but the addition was brilliant. It gives a particular flavor and it also looks pretty when you cut the slices and see the little red pieces. My addition (for nostalgia purposes) was 1/2 lb of sauteed and finely chopped chicken liver. The recipe is very easy to make, I highly recommend it.
The Bossy Kitchen says
I made this recipe twice in the last two weeks, as I celebrated both Catholic and Orthodox Easter. One week I made it with mushroom, while the following weekend I skipped them. It still came out amazing. The chicken liver is a nice addition, you are right, I sometimes do that as well. Thank you for visiting and for your nice comment. Happy Easter!
Joseph says
hi, PEACEBEWITHYOU !! today picked a mixture of hot an mild peppers made the vinegar recipe saw the meat loaf very interesting indeed ,,,, I will try near week ,,what kinds of Rumanian lunch meats are there ,,