Preparation: 20 min
Cooking: 40 min
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Difficulty: Easy
Servings for: 6 people
Ingredients
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For the meat
Minced meat
750 gr
Breadcrumbs
40 gr
Parmesan
20 gr
Parsley
5 gr
Nutmeg
1/2 TSP
Sale
qb
Baby
qb
For the filling
No
5
Baked ham
8 slices
Cheese
6 slices
Easter meatloaf is a delicious second course for Easter lunch, but also for Easter Monday, to be eaten cold the next day. It is a baked meatloaf , but this time stuffed with eggs , the true protagonists of Easter, a symbol of rebirth. Hard-boiled eggs, an ingredient as tasty as it is simple, see their triumph in Easter preparations, from casatiello to tortano to pasqualina cake. In this dish, they form the filling for meatloaf: they are pickled wholehundred of the bottom, which is then wrapped around the eggs. Not only is it very tasty, but it is also a very scenographic dish. We leave you with the steps of our recipe.
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How to make Easter meatloaf
Step 1
In a bowl, mix the minced meat with the breadcrumbs and Parmesan. Season with salt and pepper, add the nutmeg and the previously chopped parsley1.
Step 2
Spread the meat on a sheet of parchment paper and press down well with your hands until a layer about 1 cm thick is formed2.
Step 3
Smooth edges; Add cheese slices and ham slices3.
Step 4
Spread the hard-boiled eggs and place them in the middle, one behind the other4.
Step 5
Roll the meatloaf on itself and help with the parchment paper5.
Step 6
Seal the edges of the candy tightly so that the filling does not leak out during cooking6.
Step 7
Bake the Easter meatloaf at 200°C for 40 minutes without removing the baking paper. Serve hot7.
Storage
The Easter meatloaf will keep in the refrigerator for about 4 days in an airtight seal. It can also be eaten cold at the Easter Monday picnic.