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Easter meat roll with egg

  • 700 g beef mince
  • 220 g bacon slices
  • 100 g cheddar, grated
  • 5 pcs eggs, whole
  • 1 pcs onion, peeled, chopped
  • 50 g parsley, fresh, minced
  • 1 tbsp cumin, ground
  • 1 tsp salt, fresh gound
  • 1/2 tsp pepper, fresh ground

  1. Preheat the oven to 200°C. Cook 4 eggs until hard-boiled, for 10 minutes in simmering water.
  2. In a mixing bowl, combine ground beef, parsley, cumin, salt, pepper, cheddar cheese, and one reserved egg.
  3. Mix well and leave in the fridge for an hour.
  4. Line the bacon slices into a bundt form, slightly overlapping next to each other. Pour one third of the beef mixture into the form by gently pushing it to spread equally. Place the eggs into the form and cover them with the remaining beef mixture.
  5. Be careful in pushing the mixture between the eggs and the bacon on the side too to cover the eggs on all sides. If you wish, you can cover the top of the mixture with more bacon but it's not necessary.
  6. Place the form into the upper tray of the oven then cook for about 40 minutes or until ready on 250°C.
  7. Slice the roll after cooled then serve.

Good points

  • Very low in sugar
  • Very high in iron
  • High in niacin
  • High in phosphorus
  • Very high in selenium
  • Very high in vitamin B6
  • Very high in vitamin B12
  • High in zinc

Preparation time: 60 min
Portions: 6
Difficulty: easy
Cuisine: International
General (in 1 portion)
Calories: 505.66 kcal
Carbohydrates: 3.55 g
Cholesterol: 263.13 mg
Sugar: 1.02 g
Protein: 46.97 g
Fat: 32.18 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com