This easy meatloaf will quickly become a family favorite.
Servings: 6 servings
- 4 eggs
- 500 gr lean beef mince
- 1 tsn dried oregano
- 3 Tbsn olive oil
- 2 slices bread stale is better
- 1 medium onion
- 2 cloves garlic
- 2 Tbsn white wine vinegar
- 1/2 cup flat leaf parsley chopped
Place eggs in a saucepan and fill with water until covered by 2.5 cm (1 inch). Bring water to a boil and boil for 2 min. Turn heat down and cover. Let them sit for 8 min. Place saucepan under pouring water to cool the eggs. About 1 min.
In a small bowl place the bread and cover with water.
Add parsley, onion and garlic In a food processor and pulse until chopped but not purred.
Add the rest of the ingredients except from bread into a big bowl. Pour the parsley, onion and garlic mixture.
Remove the crust from the bread and squeeze excess water. Crumble over the mince.
Use your hands to combine these ingredients until evenly mixed.
Oil a 2lt (2quart) pan and with oiled hands spread the mince mixture forms a rectangle. Peel the eggs and place them in the middle of the rectangle lengthwise. Carefully lift the sides of the mince and cover the eggs.Bake at 180C for about 45 min.
Serve with roasted potatoes or rice.