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Meat Loaf with Eggs
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Meatloaf Roll with Eggs / Dalyan Köfte

This gorgeous meatloaf will impress all guests.
Course Main Course
Cuisine Turkish
Prep Time 30 minutes
Cook Time 45 minutes
Chilling time 30 minutes
Total Time 1 hour 45 minutes
Servings 10 servings
Calories 350kcal

Ingredients

  • 1 kilogram ground meat lamb/beef mixed
  • 1 onion large, grated
  • 2 egg one of the egg whites for glazing
  • 75 grams bread crumbs
  • 2 garlic cloves
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 100 grams olive oil

Meatball Filling

  • 3 eggs hard boiled
  • 2 thin carrots
  • 2 potatoes
  • 100 grams peas

Sauce

  • 1 tablespoon tomato paste
  • 200 millilitres tomato paste
  • 1 tablespoon butter
  • 4 garlic cloves crushed
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 pinch thyme
  • 1 tablespoon vinegar
  • 100 millilitres water if necessary

Instructions

  • Use a food processor to crumble the bread, onion, garlic and parsley.
  • Place all the meatball ingredients in a bowl. Do not forget to save one of the egg whites for glazing.
  • Knead for about 10 minutes until all the meatball ingredients are well combined. The more you knead; the better. Keep in the refrigerator for at least 30 minutes to rest.
  • When you take it out of the refrigerator, knead again for 2-3 minutes, then start giving the shape.

Filling

  • Boil the eggs until well done. Peel, keep whole, do not cut.
  • Steam or boil the carrots and the potato. Cut to 2 or 3 vertical slices.
  • Steam or boil the fresh peas. You do not need to do anything if you are using canned or frozen peas.

Assembly

  • Spread a baking paper on an oven tray.
  • Spread evenly all the meat mixture on the tray. Make a rectangular shape.
  • Standing on the wider side of the rectangular, place all the filling - eggs, carrots, potato and peas - in a line, in the middle. Leave some space to the sides.
  • Roll the opposite side to meet in the middle to form a log shape. Close the ends tight.
  • Turn the log over so the meeting line is facing downwards.
  • Spread the remaining egg white evenly all around the meat bowl with your hands or with an egg brush. This is done to reduce the risk of the log cracking up while cooking. If eventually the log cracks in some parts, do not worry, the taste will still be there.
  • Cook in a pre-heated oven at 160° Celsius for about 45 minutes.
  • Baste occasionally; take the stock that will occur in the oven tray with a spoon and spread it on top of the meat, so it does not get dry.
  • Rest for ten minutes after you take the meatloaf out of the oven. Cut to thick slices and serve while still warm with the sauce.

Sauce

  • Melt the butter in a pot.
  • Add crushed garlic.
  • Add the tomato, paste, and/or pure stir for a minute.
  • Add some hot water if necessary.
  • Add a tablespoon of vinegar.
  • Add salt, pepper and thyme and cook for about 5 minutes until well combined.

Notes

The meat should be medium fat and double ground if possible. It will be tastier if it is 50-50% lamb/beef. 
You can replace the vegetable fillings of potato, peas and carrots with canned versions. 
How to understand if the meatloaf is done: 
  • Measure internal heat with a food thermometer 71° Celsius (160° F). Rather unlikely but if you notice some pink areas, but reached this degree it will be still safe to eat. 
  • If you do not have a thermometer check that the meatloaf is browned all around and when you poke it with a knife the juices are clear, it has changed color all around and steamy all around. 
Do not over-cook or else the meat will become stiff and crumbly. 
Rest for 10 minutes after taking it out of the oven leaving time for the meatloaf to settle which will also make slicing easier.