Italian Stuffed Meatloaf

A Sicilian dish.

Loaf ingredients

  • 6 eggs
  • 1 cup Italian bread crumbs (whirl stale Italian bread chunks in a food processor)
  • 2 tsp salt
  • 2 tsp ground pepper
  • 2 tsp dried oregano
  • ¼ cup grated parmesan cheese
  • 1 onion, peeled and finely chopped
  • 1 green pepper, stemmed and finely chopped
  • 1 hot pepper (jalapeno), stemmed and finely chopped (use vinyl gloves)
  • 4 garlic cloves, peeled and finely chopped
  • 1 ½ pounds each ground beef and pork
  • 8 oz tomato sauce


Sauce ingredients

  • ½ cup fresh parsley
  • 1 tbsp fresh oregano leaves (discard stems)
  • ½ cup packed basil leaves (discard stems)
  • 1 tbsp rinsed and drained capers
  • Juice of ½ lemon
  • 1 garlic clove peeled
  • ½ cup olive oil
  • Freshly ground pepper

Hard cook 4 of the eggs.  Put them in a small sauce pan in cold water to generously cover.  Bring the water to a rapid boil.  Turn off the water and cover and let sit for 10 minutes.  Drain and let eggs cool.  Cooking eggs this way prevents that dreaded green-gray ring from forming around the eggs. When eggs are cool, peel them and set them aside.

 Combine bread crumbs, salt, pepper, oregano, vegetables, cheese and mix well.  Add meats, two uncooked eggs and tomato sauce and mix well with your hands (For sanitary reasons, I like to use the vinyl gloves I wore stemming the hot pepper, the meat can be rather cold too and the gloves help to keep your hands from going numb.)  Preheat oven to 350 degrees.

Lay a broiler pan on your work surface in profile layout .  cover it with plastic wrap with about 3 inches of extra wrap dangling on the end of the pan closest to you.  Put the meatloaf mixture into the pan and pat it out to a uniform thickness to conform to the interior coutours of the pan.  You will have a large rectangle.  Lay the 4 hard cooked eggs end to end about 2 inches from the edge closest to you, forming a horizontal row.  Lift up the plastic wrap closest to you to roll the meat up over and enclosing the eggs.  Keep rolling, making sure the plastic wrap does not end up inside the meat, until you have a nice compact log.  Seal the ends and make sure the log is of even thickness.

Using the plastic wrap, lift the log and set it aside on the counter.  Line the broiler pan with foil.  Cover it with the broiler rack, sprayed with non-stick spray.  Put the loaf in the middle of the rack and discard the plastic wrap.

Bake the loaf in a preheated oven for 35-50 minutes or until it is firm.  Let rest 10 minutes.  Whirl the sauce ingredients in a blender or food processor and pour into a serving dish .  Slice the meatloaf crosswise into large “disks.”  With the exception of the end pieces, you will have a “coin” of hard-cooked egg in the center of each slice.  Serve with sauce on the side.

Serves 8

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One Response to “Italian Stuffed Meatloaf”

  1. R.O.M.E.L.O. Says:

    I personally love meatloaf. I like it fried with egg. Yummy!

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