Meatloaf with Hard-Boiled Eggs

Method12 steps

1. 1

   Step 1: Wash all 300 g Swiss chard, trim tough ends and cut any thick stems finely. Put the greens in a large pan with a splash of their separate water and a drizzle of olive oil. Cover and cook over medium heat for five to seven minutes, stirring occasionally, until both stems and leaves are soft and reduced in volume. Continue briefly if needed for thicker stems.

   Wilt chard until leaves and stems are tender · 7 minUses 300 g fresh Swiss chard for the filling; spinach is the source alternative · A splash of water for wilting the chard · A drizzle of olive oil for wilting the chard

   
2. 2

   Step 2: Meanwhile, place only the three filling eggs in a saucepan and cover with cold water. Bring to a boil, then cook for ten minutes from the start of boiling until the whites and yolks are fully set. Drain, cool under cold running water and peel completely. Keep these three hard-boiled eggs ready for the filling; the separate two raw eggs are for the meat mixture.

   Hard-boil the three filling eggs from boiling · 10 minUses 3 eggs to hard-boil for the filling · Cold water to cover the three filling eggs, plus cold running water for cooling

3. 3

   Step 3: Drain the cooked chard, let it become cool enough to handle, then squeeze out excess liquid with clean hands or a clean towel. Chop finely and cool completely, keeping it separate from the three peeled hard-boiled eggs.

   Uses All cooked chard

4. 4

   Step 4: Wash and finely chop all 10 g parsley. In a large bowl, combine all 500 g raw ground beef, 500 g raw ground pork, the separate two raw eggs, all 100 g grated Parmigiano Reggiano and the prepared parsley. Season with a pinch of salt and ground black pepper. Mix thoroughly until uniform, keeping the raw mixture cold if there is a delay before shaping.

   Uses 500 g raw ground beef · 500 g raw ground pork · 2 raw eggs for the meat mixture · 100 g grated Parmigiano Reggiano · 10 g fresh parsley, washed and chopped in step 4 · salt (- to taste) · black pepper (- to taste)

   
5. 5

   Step 5: Line a baking tray with parchment. Spread all the meat mixture over it into an even rectangle about 2 cm / ¾ inch thick.

   Uses All prepared raw meat mixture

6. 6

   Step 6: Lay all 100 g ready-cooked ham slices evenly over the meat rectangle, leaving the edges available for sealing.

   Uses The complete prepared meat rectangle · 100 g ready-cooked sliced ham for the filling

   
7. 7

   Step 7: Spread all the cooked, squeezed, chopped and cooled chard evenly over the ham.

   Uses The complete ham-covered meat rectangle · All prepared chard filling

8. 8

   Step 8: Place the three peeled hard-boiled eggs in a close lengthwise row down the centre of the filling.

   Uses The complete layered rectangle · All three cooked peeled filling eggs

   
9. 9

   Step 9: Use the parchment to roll the meatloaf gently from one long side, completely enclosing the ham, greens and cooked eggs inside a log. Keep the parchment outside the meat.

   Uses The complete filled rectangle

10. 10

    Step 10: Seal the meat edges and ends firmly, then press gently to compact the loaf. Wrap it in the parchment and twist both paper ends closed, keeping the paper outside the filling.

    Uses The whole assembled raw log

    
11. 11

    Step 11: Bake on its tray in a preheated oven at 200°C / 390°F for about forty minutes, continuing as needed until the stuffed loaf is fully cooked and its centre reaches at least 74°C / 165°F. Insert the thermometer through the paper into the meat and filling at the thickest part, away from the tray.

    Bake filled meatloaf until its centre is fully cooked · 40 minUses The complete wrapped loaf

    
12. 12

    Step 12: Remove the fully cooked loaf from the oven and rest for ten to fifteen minutes so the filling and juices settle. Unwrap carefully, remove all parchment and slice into six portions. Serve warm and refrigerate leftovers promptly, within two hours of cooking.

    Rest filled meatloaf before unwrapping and slicing · 15 minUses The complete baked loaf