But there is also a Greek version, which I present to you today. It’s my mother’s recipe and was always one of my favourites because, as you might guessed by now, I have a particular weakness for all things egg...
For the meatloaf
- 1 kg minced beef
- 3 fresh eggs + 4 hard-boiled eggs
- 6 toasted bread slices, wetted and well drained
- Half glass of wine (preferably sweet, I use Samos Doux)
- 1 onion, grated
- Salt, pepper, cumin, garlic
For the sauce
- 1 tbsp butter or oil
- 1 can tomato concassé and a small can of tomato juice
- 2 tomato concassé cans of water
- Half glass white wine
- A little sugar, two cinnamon sticks, salt, pepper, one clove, allspice
Knead the minced beef will all the ingredients and place in the fridge for 30 minutes. Hard-boil the eggs and set aside until cold. Divide the mince into four parts and make four long narrow rolls, each containing one hard-boiled egg. According to the original recipe, we should dust the rolls with flour and fry in hot oil, carefully turning them with two metal spatulas so they don’t fall apart, until a crusty outer layer is formed all round. I tried this once and it was extremely difficult because the rolls break up easily, but if your kitchen skills surpass my own or you’re feeling lucky, give it a go. Otherwise settle for my method, which is fine for the incompetent, and fan bake the rolls a little in the oven until they acquire a thin outer crust.
Place the sauce ingredients in a large pan and boil until the liquid has reduced by about half. Add the rolls and allow to cook for around 45 minutes on low heat, frequently shaking the pan so they don’t stick to the bottom. Serve with mashed potato or French fries (rice also goes very nicely but I have a strong preference for potatoes). If you want to add something healthy, make a green salad and enjoy... it really is a delicious treat.
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