There are few dishes that can evoke so many childhood memories like ‘rolo kima’ (or Greek meatloaf with eggs). An old school, homemade dish which demands to be mixed by hand (put your stand mixer away) and served in generously thick slices. Make sure to have a little leftover for a sandwich the next day.
Rolo kima
Ρολό κιμά με αυγά
Ingredients
- 350 g pork mince
- 350 g veal mince
- 1 egg beaten
- 1 large red onion grated
- 200g breadcrumbs freshly made (using a food processor)
- 100 ml white wine
- 150 ml extra virgin olive oil
- 1/2 tsp allspice ground
- 6 cloves garlic crushed
- 1 tbsp flat leaf parsley finely chopped
- 1 tsp Sofia's chilli puree or to taste (see my basic recipes page)
- 3 eggs hard boiled and peeled
- 350 g tomato grated
- 6 potatoes peeled and cut into wedges
- sea salt and ground black pepper to taste
- 1 boullion or stock cube crumbled
Instructions
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Preheat your oven to 180C. In a large bowl, knead together the grated onion, 3 crushed cloves of garlic, the beaten egg, mince, breadcrumbs, wine, parlsey, chilli puree, allspice and the extra virgin olive oil - and season well. Set aside to rest for 30 minutes.
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Lie a piece of non-stick baking paper on your work surface. Tip the mince mixture onto the baking paper and shape into a rectangle about three centimeters deep. Lay the peeled, hard boiled eggs end-to-end down the centre of the rectangle. Using the baking paper, roll the meat mixture over the eggs into a loaf shape and press the ends together. Carefully place the loaf in the middle of a greased baking dish. Add the potato wedges around the loaf.
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Make a quick sauce by mixing together the remaning crushed garlic, the crumbled stock cube and grated tomato. Add a little warm water and about 50mls of extra virgin olive oil. Pour over the loaf and potatoes. Bake at 180C for 1 hour and 30 minutes. If the potatoes look a little dry, add a dash of warm water during the cooking time. However, you don't want to much liquid, and at the end of the cooking time the sauce should have melded into the potatoes. Garnish with a little more parsely and serve warm.
