Polpettone ripieno con uova sode

Stuffed meatloaf with hard-boiled eggs is a classic Italian dish often enjoyed during Sunday lunches and family gatherings. It's homely, rich in flavour and yet simple: quality minced beef, Parmesan cheese, herbs, and a row of hard-boiled eggs at the centre.

Serves: 4–6
Preparation: 20 minutes
Cooking: 55 minutes
Total time: approx. 1 hour 25 minutes

Ingredients (for 4–6 servings)

• 700 g minced beef
• 120 g stale white bread (crusts removed)
• 180 ml whole milk
• 3 eggs
• 3 hard-boiled eggs
• 90 g Parmigiano Reggiano, finely grated
• 1 small onion
• 1 garlic clove
• 2 tablespoons fresh parsley
• extra virgin olive oil
• salt
• freshly ground black pepper
• pinch of nutmeg

Preparation

1. Preheat the oven to 180°C.
2. Soak the bread in the milk until soft. Gently squeeze out excess liquid and set aside.
3. Finely chop the onion and garlic. Sauté both in a little olive oil until translucent, then let cool.
4. Hard-boil 3 eggs, cool them under cold water and peel.
5. Chop the parsley and grate the cheese if needed.

Cooking

1. Place the minced beef in a large bowl and mix with the soaked bread, 3 raw eggs, cheese, onion, garlic, and parsley.
2. Season with salt, pepper, and nutmeg. Mix well, but do not overwork.
3. Shape a rectangular layer about 2 cm thick on baking paper.
4. Place the hard-boiled eggs in the centre and fold the meat around them. Seal well.
5. Place the meatloaf in a greased baking dish or on baking paper and brush with olive oil.
6. Bake for 50–60 minutes at 180°C until golden and cooked through.
7. Let rest for 10–15 minutes before slicing.

Serving

Serve in thick slices with fried potatoes and spinach, for example. Also delicious cold, with olive oil, lemon, and a salad.