Easter meatloaf: the recipe for the second course with tasty and spectacular boiled eggs

For the meat

minced meat

750 gr

Bread crumbs

40 gr


20 gr


5 gr


1/2 tsp





For the stuffing



Baked ham

8 slices


6 slices

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

Step 1

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.

Step 2

Spread the meat on a sheet of parchment paper, pressing well with your hands until you get a layer about 1 cm thick2.

Step 3

Smooth edges; add the cheese slices and ham slices3.

Step 4

Distribute the hard-boiled eggs, placing them in the center in a row4.

Step 5

Roll up the meatloaf on itself, helping you with the parchment paper5.

Step 6

Seal the candy edges well, so as to prevent the filling from escaping during cooking6.

Step 7

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.