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Rolo apo kima (Greek meatloaf)

Written by
Sunday, 23 May 2010 09:33

This tradtional Greek meatloaf is a tasty and economical winter family dish, stuffed with boiled eggs and topped with a simple but rich tomato and garlic sauce. The classic version isn't flavoured with spices or herbs, relying on basic seasonings and the tomato sauce for impact.

As an option I also like to add some grated cheese to the top and veer away from the original version by adding bacon or ham before rolling up.

The roll up and bake in paper technique (pictured below) is very useful for holding a meatloaf together as obviously using breadcrumbs isn't a good low carb choice.

Ingredients

  • MEATLOAF
  • 750gm minced beef
  • 1 egg
  • 1 medium onion – finely chopped
  • Salt & black pepper
  • 1T chopped parsley
  • 50ml olive oil
  • ½ cup red wine
  • 3-4 hardboiled & peeled eggs
  • SAUCE
  • 350gm tomatoes – canned
  • 3 cloves of garlic - crushed
  • 50ml olive oil 
  • 100ml water (adjust to suit)

Method:

  • For the MEATLOAF:
  • Preheat the oven to 180º C
  • Mix together well the mince, egg, onion, salt and pepper, wine and 100ml of the oil    
  • Lie a large piece of greaseproof paper down on the bench
  • Spread the mixture on half paper then fold the other half over the mixture and flatten to make rectangle broad enough to wrap around the eggs
  • Peel back the paper and lay the eggs, end to end, along the middle of the meat mixture (if adding the ham or bacon as I do, then do so before placing the eggs on the mix)

  • Roll up the paper from the end the mixture is on, folding the over the eggs and making a roll (like a swiss roll)
  • Seal ends
  • Wrap the rest of the paper around and lightly oil the wrapping
  • Lay in baking dish (with sides to hold sauce)

  • Cook for 30 minutes then remove the paper
  • Baste with oil and put back in to brown for 15-20 minutes
  • For the SAUCE:
  • Cook the tomatoes, garlic, remaining oil, 1/3 cup of water, salt & pepper together for 10 minutes
  • Sieve or use a hand blender to mix until smooth
  • Pour over the meatloaf, return to oven for further 20-30 minutes
  • Serve in thick slices

Options

  • Line meat mix with bacon or ham before placing eggs on top & rolling up
  • Top with cheese 10 mins before removing from oven

Recipe by LCC Cook Jo - www.lowcarbcooking.co.nz

Last Updated ( Saturday, 28 September 2013 00:17 )