Beef and Pork Meatloaf Roll

Ingredients

• 350 g Beef, grounded
• 150 g Pork, grounded
• 3 eggs
• 0.5 white onion, finely chopped or grated
• 0.5 carrot, finely chopped or grated
• 1 clove garlic, minced
• 8 strips bacon
• 0.5 tsp oregano
• 0.5 tsp paprika or red chile
• salt and pepper, to taste

Instructions

1. 1

   1. Cook the eggs.

   Place 3 eggs in a pot of water and boil for about 9–10 minutes from the point the water starts boiling. Transfer to cold water, peel, and set aside.

2. 2

   2. Prep the vegetables.

   Finely chop the onion and carrot. Cook them in a nonstick skillet 3–4 minutes, until they start to soften. Remove from heat and let cool a few minutes.

3. 3

   3. Make the meat mixture.

   In a large bowl, mix the beef and pork with salt, pepper, garlic, oregano, and paprika. Fold in the cooked vegetables, distributing them evenly.

4. 4

   4. Shape the roll.

   Lay a large sheet of parchment paper or foil on your work surface. Arrange the bacon strips slightly overlapping to form a base. Spread the meat mixture over the bacon in an even rectangle, leaving a small border around the edges. Line the hard-boiled eggs up in the center of the meat.

5. 5

   5. Roll it up.

   Use the paper to help roll the meat around the eggs, forming a compact log. Gently press the ends closed. If you used foil, you can wrap the whole roll in it; if you used parchment, place it directly in a baking dish.

6. 6

   6. Bake.

   Preheat the oven to 200°C (400°F). Place the roll on a baking sheet and bake for about 40–45 minutes. If wrapped in foil, open it for the last 10–15 minutes so the bacon can crisp up. The meat should reach a safe internal temperature of 71°C (160°F).

7. 7

   7. Rest before slicing.

   Remove from the oven and let rest 10 minutes before slicing — this helps it hold its shape and keeps the juices from running out. Slice and serve hot.