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Stuffed meatloaf - flavorful juicy meat, stuffed with mushrooms, ham, smoked cheese, boiled eggs, carrots and pickles - this is one fancy meal, perfect for a special occasion, or holiday.| www.viktoriastable.com

Stuffed meatloaf

Stuffed meatloaf - flavorful juicy meat, stuffed with mushrooms, ham, smoked cheese, boiled eggs, carrots and pickles - this is one fancy meal, perfect for a special occasion, or holiday.
Course Main Dish
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 10 -12
Calories 470 kcal
Author Viktoria

Ingredients

For the ground meat mix:

  • 1 lbs ground beef (get the fattiest ground beef possible - I used 85% lean)
  • 1 lbs ground pork (80%-85% fat)
  • 1 onion (grated, or finely chopped)
  • 2 Tbs dry summery savory
  • 2 tsp cumin
  • 2 tsp black pepper
  • 2 tsp salt
  • 2 eggs
  • 2 slices of bread (crust removed)
  • 50 g milk (for soaking the bread)

For the filling:

  • 2-3 carrots (boiled, sliced into long matchsticks)
  • 5-6 pickled cornichons
  • 4 boiled eggs
  • 100 g smoked mozarella , shredded
  • 200 g sauteed mushrooms
  • 100 g smoked ham , diced

For the top:

  • 1 eggwhite
  • 1 Tbs flour
  • 1-2 Tbs olive oil
  • a handful of shredded cheese (optional)

For the roasted vegetables (if making):

  • 1 lbs shallots
  • 1 lbs carrots
  • salt and pepper to taste

Instructions

  1. Remove the crust from the bread slices, and cut into small pieces. Soak the bread pieces in the milk, until they are soft.
  2. In a large bowl, mix the 2 types of ground meat, the spices, the grated onion, the eggs, and the soaked bread (no need to squeeze dry), until fully blended. Let rest in the fridge for 1/2 - 1 hour.
  3. While the meat is resting, boil the carrots (about 15 min), drain and cut into long match sticks.
  4. Simultaneously boil the eggs (8 min), peel and leave whole.
  5. Saute the mushrooms with a little oil, salt and pepper.
  6. Chop the ham, and the pickles.
  7. Shred or chop the smoked mozzarella cheese.

Assemble the meatloaf:

  1. Preheat oven to 350 °F.

  2. Spread the meat on a parchment paper into a rectangular shape (approximately 12' x 10"), until it's about 1 cm thick.

  3. Start layering the filling ingredients in the middle, along the long side of the rectangle: place the sauteed mushrooms at the bottom, add the shredded cheese, chopped ham, chopped pickles.

  4. Flatten the filling a bit, and lay the peeled boiled eggs, one after the other.

  5. Add the boiled carrots sticks on both sides.

  6. With the help of the parchment paper, take both sides of the meat and bring up, to shape like a log. Using your fingers, 'seal' any gaps. Place the meatloaf, seam side down, on a greased baking pan.

  7. Mix the egg white with 1 Tbs flour and brush over the meat. Drizzle with olive oil, and salt.

  8. Quarter the shallots, cut the carrots in thick match sticks, and add to the pan, on both sides of the meatloaf. Add oil, salt and pepper, and about 1 cup of water to the pan.

  9. Bake for about 45 minutes, take out, sprinkle some cheese on top of the meatloaf (optional), and return to the oven for another 10 minutes.

  10. Let the meat rest for 10-15 minutes before slicing (to preserve the juices inside).

  11. Serve with the roasted veggies, salad or other side of choice.