Greek Meatloaf Stuffed with Eggs (Rolo Kima)

Method12 steps · about 2 hr 15 min

1. 1

   Step 1: Combine the ground beef (1.2 kg) and ground pork (30 oz) with the grated red onions (2 large) and tomatoes (2), mashed garlic (3), ground allspice (½ tsp), breadcrumbs (100 g), meat-mixture salt and freshly ground pepper. Knead thoroughly for about 5–10 minutes until evenly combined.

   Uses 1.2 kg ground beef · 30 oz ground pork · 2 large red onions, grated · 2 tomatoes, grated · 3 garlic cloves, mashed · ½ tsp ground allspice · 100 g breadcrumbs · Salt for the meat mixture, to taste

2. 2

   Step 2: Cover the complete raw meat mixture and refrigerate for 20 minutes. Prepare the stuffing eggs and stock sauce during this rest.

   Rest the raw meat mixture in the refrigerator · 20 minUses Complete raw meatloaf mixture

3. 3

   Step 3: Place the four stuffing eggs in one layer in a saucepan and cover with the separate cold egg-cooking water. Cover and bring the water just to a boil, then turn off the heat and leave covered: 12 minutes for medium eggs, 15 for large or 18 for extra-large, so both yolks and whites are firm. If the eggs are already hard-cooked, skip this cooking stage and proceed to peeling.

   Covered egg standing: medium 12, large 15, extra-large 18 minutes · 15 minUses 4 eggs, to be hard-cooked and peeled before filling · Cold water to cover the stuffing eggs in their saucepan

4. 4

   Step 4: Cool the hard-cooked stuffing eggs under the separate cold running water, then peel. Keep all four peeled eggs for the centre filling. Preheat the oven to 180°C with top and bottom heat.

   Uses Four hard-cooked stuffing eggs · Cold running water for cooling the hard-cooked stuffing eggs

5. 5

   Step 5: After the meat-mixture rest, line the work surface with a large piece of parchment. Arrange half the rested raw meat mixture as a base, set the four peeled hard-cooked eggs side by side along its length, and cover with the other half of the same meat mixture. Use the parchment to form a sealed roll enclosing the eggs, then release it carefully.

   Uses Rested complete raw meat mixture · Four peeled hard-cooked filling eggs

6. 6

   Step 6: Transfer the shaped meatloaf carefully into a large deep baking pan, removing the shaping parchment. Arrange the wedges from 8–10 potatoes around it.

   Uses Shaped egg-filled raw meatloaf · 8–10 potatoes, cut into wedges

7. 7

   Step 7: Mix all the 500–700 ml beef stock with the tomato paste (1 tbsp) and ½ cup olive oil in a bowl until combined. This is one stock-sauce supply to be divided between the beginning and later pan check.

   Uses 500–700 ml beef stock for the sauce mixture · 1 tbsp tomato paste · ½ cup olive oil for the sauce mixture

8. 8

   Step 8: Pour two-thirds of the prepared stock sauce over the meatloaf and potatoes. Keep the remaining one-third for the later pan-liquid check.

   Uses Meatloaf and potatoes arranged in the pan · Initial two-thirds of the prepared stock sauce

9. 9

   Step 9: Put the pan on the lower oven rack in the preheated 180°C oven with top and bottom heat. Bake for the first 60 minutes. If the loaf colours too quickly, cover loosely with foil or a lid while continuing to bake.

   First baking hour before the liquid check · 60 minUses Meatloaf and potatoes with initial stock sauce

10. 10

    Step 10: After the first hour, check whether the pan is becoming dry. Warm the reserved one-third stock sauce and add it if needed, before the potatoes have fully browned. If enough liquid remains, keep the reserve aside rather than forcing it into the pan.

    Uses Partly baked meatloaf and potatoes · Reserved one-third stock sauce, add only if needed

11. 11

    Step 11: Continue baking for about 30 more minutes, giving about 90 minutes in the oven altogether. The potatoes must be tender, and a thermometer inserted into the thickest meat around the eggs must reach at least 71.1°C / 160°F. Avoid placing the probe only in an already-cooked egg. Extend baking as needed to reach those endpoints, covering if overbrowning.

    Final 30-minute baking phase; verify meat temperature · 30 minUses Meatloaf and potatoes after the liquid check

12. 12

    Step 12: Remove the fully cooked meatloaf and let rest for 15 minutes to make slicing easier. Slice into ten portions and serve with the cooked potatoes and pan juices.

    Rest the cooked meatloaf before slicing · 15 minUses Fully cooked egg-filled meatloaf and potatoes