Stuffed Easter meatloaf: the recipe for a rich and tasty second course

Illinois Stuffed Easter Meatloaf it’s a second course rich and delicious to prepare at Easter lunch, a recipe made by chef michele ghedini to delight your guests. It is a stuffed baked meatloaf with the addition of boiled eggsthat are placed in the center of minced meat placed on slices of mortadella or cooked ham my soft cheese. Next, the Easter meatloaf will be cooked. In the oven for about 40 minutes, ready to be sliced ​​and enjoyed with the other delicacies on the Easter menu. Here is how to prepare it.

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How to make Stuffed Easter Meatloaf

Start by boiling the eggs in boiling water for 7 minutes, then run them under cold water, peel and set aside.

In a bowl, mix the minced meat with the breadcrumbs, nutmeg, salt, pepper and chopped parsley.

Spread the mixture on a sheet of parchment paper until you get a layer about 1 cm thick. Put the slices of cheese and the mortadella on top.

In the center we add the hard-boiled eggs in a row, then we roll the meat on itself with the baking paper.

Press well, place on a baking sheet and bake at 200°C for 40 minutes without removing the paper.

When it’s ready, unroll it and serve it piping hot, it will be a delight.

storage

You can store stuffed Easter meatloaf in the refrigerator for 2-3 days, covered with plastic wrap or inside an airtight container. Heat it for a few minutes in a pan or in the microwave before enjoying it.