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.