Meatloaf with hard boiled eggs
One pan Greek traditional recipe! Baked with potatoes and a light tomato sauce, this meatloaf is the perfect family dinner!
Servings: 6 -8
Ingredients
- For the meatloaf:
- 2 pounds (900 grams) minced beef
- 4 cups bread crumbs (about 7 oz/200 grams)
- 1 bunch parsley, chopped
- 1 tomato, grated
- 1 onion, grated
- 1 clove garlic, minced
- 1 ½ teaspoon oregano
- 1 teaspoon thyme
- 1 teaspoon sweet paprika
- ½ teaspoon allspice, grounded
- 1 ¼ teaspoon fine salt
- ½ teaspoon pepper
- ½ teaspoon baking soda (optional, it tenderizes the meat)
- 3 tablespoons olive oil
- ¼ cup grated parmesan, optional
- 5 hard boiled eggs, peeled
- For the potatoes:
- About 3 pounds potatoes, cut in wedges
- 1 teaspoon oregano
- Salt and pepper
- ¼ cup olive oil
- ½ cup water for the pan
- For the light tomato sauce:
- ½ cup tomato paste
- ¾ cup water
Instructions
- Preheat your oven to 356°F (180°C).
- Cut a large piece of baking paper and let it on your work surface. Lightly oil a large, deep pan.
- Place all the ingredients for the meatloaf in a large bowl and mix well with your hands for 5 minutes until everything is nice and smooth and well combined. If mixture seems a little dry, you can add a couple tablespoons of water.Transfer mixture on the baking paper and form a 12-inch by 9-inch (30x22 cm) rectangular layer.
- Align the eggs in the middle and roll, using the baking paper, into a log. Press it gently to seal any seams, but don’t overdo it, because you may ruin its shape.With the help of the baking paper, transfer it carefully into the pan.
- Mix the potatoes with salt and pepper, oregano and olive oil and transfer them into the pan. Pour half a cup of water into the pan (or enough water to cover the bottom). Combine the tomato paste with the ¾ cups of water to form a light sauce and pour it over the meatloaf and the potatoes.
- Bake for 50-60 minutes. Add a splash of water into the pan during baking, if you notice most of the juices to have evaporated. Eat!
