For the meat
For the stuffing
Easter meatloaf is a delicious second course to prepare for Easter lunch , but also for Easter Monday , to be eaten cold the following day. It is a baked meatloaf , but this time stuffed with eggs , the true protagonists of Easter, a symbol of rebirth. Hard-boiled eggs , an ingredient as tasty as simple, see their triumph in Easter preparations, from casatiello to tortano , to the Pasqualina cake . In this dish they make up the filling for meatloaf: they are placed wholeone hundred of the ground, which is then wrapped around the eggs. In addition to being very tasty, it is also a very scenographic dish. We leave you with the steps of our recipe.
How to prepare Easter meatloaf
In a bowl, mix the minced meat with the breadcrumbs and Parmesan. Season with salt and pepper, add the nutmeg and the previously chopped parsley1.
Spread the meat on a sheet of parchment paper, pressing well with your hands until you get a layer about 1 cm thick2.
Smooth edges; add the cheese slices and ham slices3.
Distribute the hard-boiled eggs, placing them in the center in a row4.
Roll up the meatloaf on itself, helping you with the parchment paper5.
Seal the candy edges well, so as to prevent the filling from escaping during cooking6.
Bake the Easter meatloaf at 200°C for 40 minutes, without removing the parchment paper. Serve it hot7.
The Easter meatloaf can be kept in the refrigerator, closed in an airtight container, for about 4 days . It lends itself to being eaten cold even at the Easter Monday picnic.