Stuffed Meatloaf Roll with Eggs, Ham, and Cheese: A Perfect Crowd-Pleaser

Step-by-Step Recipe

Ingredients

  • 2 lbs (900g) ground beef
  • 1 cup breadcrumbs
  • 2 large eggs (for the meat mixture)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 6 hard-boiled eggs, peeled
  • 6 slices of ham
  • 6 slices of cheese (Swiss, cheddar, or mozzarella recommended)

Instructions

  1. Prepare the Meat Mixture
    • In a large mixing bowl, combine the ground beef, breadcrumbs, raw eggs, chopped onion, minced garlic, paprika, oregano, salt, and pepper. Mix thoroughly with your hands or a spoon until all ingredients are evenly incorporated.
  2. Shape the Meat
    • Lay a large sheet of parchment paper on your countertop. Spread the meat mixture on the paper, shaping it into a rectangular layer approximately ½ inch thick. The parchment paper makes rolling the meatloaf easier and ensures an even thickness.
  3. Add the Filling
    • Place slices of ham over the flattened meat mixture, covering the entire surface. Follow with a layer of cheese slices.
    • Arrange the hard-boiled eggs in a straight line near one edge of the rectangle. Position them so that they’ll be centered when the meatloaf is rolled.
  4. Roll the Meatloaf
    • Using the parchment paper to guide you, carefully roll the meatloaf from the edge with the eggs, forming a tight log. Make sure the seam is sealed by pinching the meat together, and tuck in the ends to secure the filling.
  5. Bake the Meatloaf
    • Preheat your oven to 375°F (190°C). Transfer the meatloaf roll onto a baking sheet lined with parchment paper or foil.
    • Bake for 50–60 minutes, or until the meat is fully cooked and the internal temperature reaches 160°F (70°C). The top of the meatloaf should be golden brown.
  6. Optional Glaze
    • For extra flavor, brush the top of the meatloaf with barbecue sauce, ketchup, or a mixture of honey and mustard during the last 10 minutes of baking.
  7. Slice and Serve
    • Let the meatloaf rest for about 10 minutes before slicing to allow the juices to redistribute. Use a sharp knife to cut into thick slices, revealing the beautiful layers inside. Serve with sides of mashed potatoes, roasted vegetables, or a fresh salad.
PREPARATION