Easter Meatloaf
Ingredients
- 4 medium eggs ⓘ
- 4 tbsp butter ⓘ
- 2 medium onions, finely diced ⓘ
- 1 bunch parsley, finely chopped ⓘ
- 1 kg minced beef ⓘ
- 2 None stale bread rolls, softened in water ⓘ
- 2 tsp dried marjoram
- 2 None bay leaves ⓘ
- 4 slices bacon ⓘ
- 1 kg floury potatoes, peeled and chopped ⓘ
- 200 ml vegetable stock ⓘ
- 1/4 tsp grated nutmeg ⓘ
- 600 g carrots, sliced
- 300 g frozen peas ⓘ
- 150 g sour cream ⓘ
- 1 tbsp plain flour ⓘ
- None None chives, chopped for garnish ⓘ
Instructions
- Preheat the oven to 400°F with a shallow tray of water in the bottom. Hard boil 3 eggs. Place the eggs in a saucepan and cover with water. Bring water to a boil over medium heat. Once the water reaches a boil, remove from the heat. Let eggs sit in hot water for 12 minutes, drain then run under cold water. Peel.
- Heat 1 tbsp butter in a frying pan and saute 1/2 the onions then remove from the heat and add 1/2 the parsley. Add the ground meat, 1 egg, bread, and marjoram and season. Form 3/4 of the mixture into a loaf-shaped "body", placing 2 hard boiled eggs in the middle. Make the head with the remaining mixture, placing 1 hard boiled egg in the center. Place both pieces in a roasting pan, use bay leaves for ears, cover the body in bacon, drizzle with 1 tbsp melted butter and bake for 60-70 mins.
- Meanwhile, prepare the vegetables. For the potatoes, cook in boiling salted water for about 20 mins until soft, drain then mash with the vegetable stock, 1 tbsp butter and grated nutmeg. For the carrots and peas, heat 1 tbsp butter in a pan and briefly saute the carrots, season, add 1 cup water and simmer for 8-10 mins, adding the peas for the final 3 mins.
- Remove the meatloaf from the oven, transfer to a serving plate and keep warm. For the gravy, deglaze the roasting pan with 1 cup boiling water. Add the sour cream and flour and simmer for 5 mins, until thick. Season then add the remaining parsley. Serve garnished with chopped chives.
Nutrition & Diet Analysis (per serving)
1413
kcal
71% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).