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Easter Meatloaf
Easter Meatloaf

Easter Meatloaf

1 1/2 lb. ground pork
1 cup breadcrumbs
¼ cup milk
1 egg slightly beaten
1 tsp paprika
½ tsp black pepper
1 tsp salt
2 cloves garlic crushed
¼ tsp ground caraway seeds
6 hard boiled eggs
 
Preheat oven to 350 degrees.
Lightly grease baking pan. 
Mix breadcrumbs with milk. Let stand 5 minutes to soften.  Mix ground pork with beaten egg, spices, garlic, breadcrumbs and milk mixture.  Mix  until combined.
Place half the mixture in a baking dish.  In the middle, lay peeled hard boiled eggs in a row.  Place the second half of mixture on top. With your hand, press it down over eggs and shape into loaf form.
Put in a preheated oven and bake 1 hour or until done.  Let it stand for 5 minutes before slicing.

Please note: To cut down on fat, you may use meatloaf mix (pork, beef and veal), or beef. Meatloaf will not be dry because of the milk in it. 

Optional: Add 1 tsp mustard, 1 Tbsp. ketchup to the mixture, or spread ketchup on top of the meatloaf.

Fried Meatloaf Balls

Use the same ingredients as for the meatloaf, and oil for frying.
 
Cut hard boiled eggs in two, crosswise.  Form balls from the meatloaf mixture, with half an egg in the middle.
Heat oil, and when hot, fry meatballs slowly until cooked through.
Remove from oil and drain on a paper towel. 

Nowadays I use a muffin pan to bake them in the oven.

Serve them hot with oven fried potatoes and pickled beets.

Oven fried potatoes
1 lb small red potatoes washed and cut into fourths
2 Tbsp. olive oil
1 tsp dried rosemary leaves (optional)
½ tsp salt
½ tsp pepper

Heat oven to 425 degrees.

Mix all ingredients in a larger pan; spread evenly, making sure they are in one layer only.  Roast uncovered for 25 minutes, stirring occasionally, until potatoes are tender and browned.

Karolina Tima Szabo is a retired Systems Analyst of the Connecticut Post newspaper and Webmaster of Magyar News Online.  She is proud grandmother of two. 


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