Greek Meatloaf with Egg

Eggs are a very good source of high-quality protein. They are also high in vitamins such as vitamin A, D, E, K, B2, B5, B6, B12 and loaded with minerals such as zinc, iron and copper. 

  • 500g lean beef mince 
  • 500g lean pork mince
  • hard boiled eggs
  • 2 slices of white bread or a bread roll
  • 1 large onion, finely chopped
  • 2 garlic cloves, grated
  • 2 eggs
  • 1 teaspoons of dried thyme
  • 1 teaspoon of dried oregano
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons of red wine
  • ½ cup of water
  • 1 tablespoon olive oil
  • Salt and pepper to taste

  1. Boil the eggs by placing them in a small pot. Cover with water and bring to a boil. Cook eggs for about 10 minutes, drain and rinse with cold water. Let them cool down before you peel them.
  2. Preheat the oven to 200°C.
  3. In a small bowl, break the roll or sliced bread into small pieces and soak in the water. Make sure you squeeze the water from bread before adding it to the mince.
  4. Place the mince in a large bowl. Add onion, garlic, soaked bread, two raw eggs, thyme, oregano, parsley, salt and pepper. Mix well with your hand.
  5. Place about half of the meat in a roasting tin, form a long shape of about 25cm, arrange the hard-boiled eggs on top and cover with the rest of the meatloaf mixture. Oiling your hands with the oil, give the meatloaf a nice form, adding the wine as you form the meatloaf.
  6. Add ½ cup of water in the roast tin, cover with foil and bake meat loaf for 60 minutes. Remove foil after an hour and cook for a further 10 minutes or until brown.
  7. Serve warm with a salad. Enjoy!
Serves 6-8  


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