Egg Stuffed Meatloaf (Easter Romanian Recipe)

Delicious Easter Meatloaf With Hard Boiled Eggs on platter.

4.88 from 8 votes

Egg Stuffed Meatloaf (Easter Romanian Recipe)

Romanians make many traditional dishes for Easter, but this Easter Meatloaf is one of the best ones you can find out there.

Prep Time20

Cook Time45

Total Time1 5

Course: Meat and Poultry

Cuisine: Romanian

Servings: servings

Calories: 163kcal

Author: Gabriela

Equipment

1 Pound Loaf Pan

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

To make sure this Egg Stuffed Meatloaf turns out perfectly, here are some summarized notes from the article that will guide you to success:

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.

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