Description
This traditional Romanian egg stuffed meatloaf, known as Drob de Carne, is a flavorful Easter favorite made with seasoned ground meat, herbs, and vegetables wrapped around boiled eggs for a stunning and delicious centerpiece.
Ingredients
Units
Scale
- 3-4 large boiled eggs
- 1 lb ground beef or pork (or a mix of both)
- 4-5 large green onions, finely chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped small
- 1/2 lb mushrooms, chopped small
- 1 bunch fresh parsley, chopped
- 1 bunch fresh dill, chopped
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon nutmeg
- 2 large eggs, beaten
- Butter, for greasing
- Breadcrumbs, for coating the pan
Instructions
- Preheat oven to 375°F (190°C). Grease a loaf pan with butter and dust it with breadcrumbs.
- In a skillet, sauté onions, garlic, bell pepper, and mushrooms until soft. Set aside to cool slightly.
- In a large bowl, combine ground meat, sautéed vegetables, parsley, dill, salt, pepper, nutmeg, and beaten eggs. Mix gently until well combined.
- Spread half of the meat mixture evenly in the prepared loaf pan, pressing along the bottom and sides to create a well in the center.
- Place boiled eggs in a line through the center of the loaf. Cover with the remaining meat mixture, smoothing the top.
- Bake uncovered for 45–55 minutes, until golden brown and internal temperature reaches 160°F (71°C).
- Let rest for 10 minutes before slicing. Serve warm or at room temperature, garnished with herbs.
Notes
- Use room-temperature boiled eggs to prevent cracking while baking.
- Do not overmix the meat mixture to keep the texture tender.
- Can be made ahead and refrigerated before baking for easy prep.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 3g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 185mg