Pieczeń Rzymska, Klops
Polish Meatloaf with hard boiled Eggs appears to be a popular Easter dish in Poland. It looks very nice on the table, while is rather easy to make. You can use already ground meat or ground it yourself, then it is just a matter of seasoning and few simple ingredients that would make a perfect Easter dish.
Meatloaf can be served cold on open sandwiches or warmed up and served as a main dinner dish with boiled potatoes and nice side dish, such as lettuce and sour cream (cut roughly lettuce, add sour cream, some salt and couple of tablespoons of vinegar and it is it).
Ingredients
- 800 g / 2 lb ground pork meat (or choose a pork you like and grind it yourself)
- 6 eggs
- 1 stale roll
- cup of milk
- 1 onion
- 2 garlic cloves
- salt, pepper
- a handful of chopped parsley
- 2 tablespoons mustard (I like Sarepska mustard -a Polish brand)
- 2 tablespoons butter
- 3 tablespoons breadcrumbs
Hard boil 4 eggs, do not overcook them, it’s better to cook them 1 minute less than one 1 minute more, as they will be baked further later on. Peel the eggs. Keep 2 eggs raw.
Place stale roll in a small bowl, cover with milk. Let it soak for few minutes.
Saute onion and garlic in a 2 tablespoons of oil. I use rapeseed oil, as it’s produced in Poland, it has neutral taste and it is in my opinion our Polish treasury. You can read more on this here: Rapeseed oil. It’s cheap as well and easily available in Poland. You can use other neutral oil of your like, which you usually use for frying.
Place ground meat in a bowl. Add 2 raw eggs, soaked roll (drain it first), chopped parsley, 1 teaspoon of salt and half teaspoon of ground pepper. You can add 1 teaspoon of Polish herbal pepper instead of ground pepper, if you have it available. Add sauteed onion and garlic. Combine all well.
Prepare baking dish. Use rectangular baking pan, I use one 22 cm (9 inch) long and 12 cm (5 inch) wide. Brush the pan with butter and sprinkle with breadcrumbs.
Divide meat into three parts. Place one part in a baking dish. Place four hard boiled eggs long wise in the middle of the pan. Transfer the rest of the meat, try to place meat tight, so that there was no air left inside. I even throw the pan down 2-3 times from 25 cm (10 inch) high, so that the meatloaf was tight. Brush the meat with mustard.
Place the pan in a preheat to 180C (356 F) oven and bake Polish meatloaf with eggs for 1 hour. let it cool for 15 minutes in the oven, then take it out and serve warm or let cool completely and serve cold.
Enjoy! Smacznego!
Check also: Żurek recipe – a must for Easter:)
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