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Growing up our home was constantly filled with company. Whether it was the neighbor popping in for a Greek coffee and some koulourakia, or family from out of town staying the weekend, our apartment was constantly abuzz. It's amazing to think back and remember how many people could fit into a relatively small space; it was as though the walls expanded and the rooms swelled to accommodate the extra people, laughter and love.
Ingredients
- 1/2 kilo ground beef or veal
- 1/2 kilo ground pork
- 1 cup plain breadcrumbs
- 1 cup grated carrot
- 1/2 cup grated tomato
- 1/2 cup grated aged mizithra (or a combination of grated parmesan and romano cheese)
- 1 egg, beaten
- 1/3 cup chopped parsley
- 1 teaspoon garlic powder
- 1 tablespoon dried oregano
- 1/2 tablespoon salt
- 1 teaspoon ground black pepper
- 1/4 teaspoon nutmeg
- 5 large eggs
- 6 medium sized potatoes
- 2 large carrots
- 1 tablespoon olive oil
- 2 cups beef broth
- 1/4 cup olive oil
- 2 tablespoons tomato paste
- 1 tablespoon dried oregano
Directions
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl combine the ground meats, breadcrumbs, grated carrot and grated tomato, mizithra, the beaten egg, parsley, garlic powder, 1 tablespoon of dried oregano, salt, pepper, and nutmeg. With your hands mix very well until all the ingredients are combined.
- Allow the meat mixture to rest for approximately 30 minutes. Meanwhile, bring a small saucepan filled with water, to a boil. Add the 5 eggs, reduce heat to medium, and boil for 10 minutes. Remove from heat, rinse under cold water, and peel. Set aside.
- Lay parchment paper on your counter top or table and spread the meat mixture on top of it; you will make a rectangular shape with the meat which is approximately 1 inch thick and 13in x 11in . The measurement of course does not need to be exact, but you do need to be sure that your eggs can line up, side by side, with meat left over on each end.
- Near one of the long ends (closest to you) make a row of slight indentation in the meat with the side of the palm of your hand. Place your eggs, one next to the other, on this indentation (the indentation will help keep the eggs in place). Do not place your eggs right at the edges of the meat.
- Once all your eggs are place, using the parchment paper to help you, roll your meatloaf. Roll it securely and rather tightly. Once you have rolled it completely, seal off the ends by pressing the meat together. When you are done, your meatloaf should be completely sealed, and you should not see any of the eggs.
- Take a roasting pan and grease the bottom with 1 tablespoon of olive oil. Carefully transfer the meatloaf to the center of the pan; be sure to remove the parchment paper. Try to keep the seam of the meatloaf on the bottom.
- Peel the potatoes and carrots and cut them into wedges and chunks. Scatter them around the meatloaf in the pan.
- Combine the beef broth, olive oil, tomato paste and dried oregano in a small bowl. Pour this liquid over the meatloaf, and the vegetables.
- Place the roasting pan in the bottom rack of your oven and bake for 1 hour 30 minutes. Check on it periodically, and baste the meatloaf with the pan juices every 30 minutes or so. If the meatloaf begins to brown too much you can cover it loosely with some aluminum foil.
- Remove the roasting pan from the oven when done and allow to cool slightly.
- To serve, be mindful of where the eggs are and try to cut pieces which will show the center part (or close to it) of the hard boiled eggs.
- Serve with the vegetables and any of the pan juices on the side.
- Enjoy!
Recipe Source:miakouppa.com
