This classic Greek Meatloaf stuffed with Eggs (Rolo Kima) brings Mediterranean comfort food to your table in just 2 hours.
A beloved family favorite, this hearty dish features a perfectly seasoned meat mixture wrapped around hard-boiled eggs, creating a stunning presentation when sliced.
Whether you’re hosting a dinner party or planning a special family meal, this traditional recipe serves 10 and delivers that authentic Greek taverna experience right in your kitchen.
Ingredients for Greek Meatloaf
- Meats: 1.2 kg beef mince and 800g pork mince, ideally with some fat content for juiciness
- Aromatics: 2 large grated red onions and 3 mashed garlic cloves for deep flavor
- Binders: 100g breadcrumbs and 4 hard-boiled eggs for structure
- Vegetables: 2 grated tomatoes and 8-10 potato wedges
- Liquids: 500-700ml beef stock and 1/2 cup olive oil
- Seasonings: 1/2 tsp all-spice berries powder, salt, and fresh pepper
- Additional: 1 tbsp tomato paste for extra richness
Step-by-Step Instructions
- Prepare the Mixture: Combine meats, aromatics, breadcrumbs, and seasonings. Knead thoroughly for 5-10 minutes to blend flavors. Chill for 20 minutes.
- Prepare Eggs: Hard-boil the eggs while the meat mixture rests.
- Form the Loaf: Layer half the meat on parchment, arrange eggs lengthwise, cover with remaining meat. Roll carefully into a loaf shape.
- Arrange for Baking: Transfer loaf to baking pan, surround with potato wedges.
- Add Liquids: Combine stock, tomato paste, and olive oil. Pour 2/3 over the meatloaf and potatoes.
- Bake: Cook at 180°C for 90 minutes. Cover if browning too quickly. Add remaining warm liquid if needed after one hour.
- Rest and Serve: Let stand 15 minutes before slicing. Drizzle with pan juices and enjoy!
Cooking Techniques
The secret to making this Greek meatloaf extra tasty lies in the kneading! Give the meat mixture a good 5-10 minute workout with your hands – this helps blend all those lovely flavors together.
When rolling the meatloaf, the parchment paper is your best friend. It makes shaping much easier and helps you get that perfect arc over the eggs.
Don’t skip the resting time before and after cooking – it makes the meatloaf easier to handle and slice.
Variations & Tips
While this recipe is wonderful as is, you can play around with it! Try using all beef if you prefer, or swap in ground lamb for a different flavor.
No all-spice? A mix of cinnamon and nutmeg works great too. For the potatoes, try adding some dried oregano or rosemary for extra Greek flair.
If you’re watching your carbs, you can skip the potatoes and just make the meatloaf – it’s still amazing on its own!
Serving Suggestions
This hearty meatloaf works beautifully with a fresh Greek salad on the side – think crisp lettuce, tomatoes, cucumbers, and feta cheese with a light vinaigrette.
A dollop of tzatziki sauce adds a cool, creamy touch. Some warm pita bread is perfect for soaking up those tasty meat juices.
For a complete Greek feast, serve with some simple steamed green beans drizzled with olive oil and lemon juice.
Storage Tips
Got leftovers? Lucky you! This meatloaf tastes even better the next day. Keep it in an airtight container in the fridge for up to 3 days.
To reheat, slice the portions you want and warm them in the oven at 350°F/180°C with a splash of stock or water to keep things moist.
You can also freeze individual portions for up to 3 months – just wrap them well in foil and pop them in a freezer bag.
Greek Meatloaf stuffed with Eggs (Rolo Kima)
Equipment
- Large baking pan
Ingredients
Meatloaf Ingredients
- 1.2 kg mince beef (40 ounces)
- 800 g mince pork (30 ounces)
- 100 g breadcrumbs (3.5 oz.)
- 2 large red onions grated
- 3 cloves garlic mashed
- 2 tomatoes grated
- 1/2 tsp powdered all-spice berries
- 4 eggs hard-boiled
- 8-10 potatoes cut into wedges
- 500-700 ml beef stock (2-3 cups)
- 1 tbsp tomato paste
- 1/2 cup olive oil
Instructions
- To prepare the mixture for this impressive Greek meatloaf, add into a large bowl or basin the minced beef and pork along with the onions, garlic, tomatoes, the powdered all-spice berries, breadcrumbs and season well with salt and pepper. Mix thoroughly with your hands; it is important to knead the mix for at least 5-10 minutes so that all the ingredients combine and the meat absorbs all the wonderful flavours. Cover with some plastic wrap and let rest in the fridge for 20 minutes.
- In the meantime boil the eggs, for the stuffing and prepare the stock.
- On a working surface line a big piece of parchment paper and arrange half of the meat mixture as a base. Arrange the hard-boiled eggs side by side along the length mixture; cover with the rest of the mixture and roll the parchment paper, forming a roll, so that it is curved down over the eggs in an arc.
- Unroll carefully the meatloaf in a large, deep baking pan and add the potatoes (cut into wedges).
- In a bowl, mix the stock, the tomato paste and olive oil; pour 2/3 of the mixture over the meatloaf and potatoes.
- Bake in preheated oven (at both top and bottom heating elements) at 180C, on the bottom grill of the oven for 1 hour 30 minutes. If the meatloaf starts getting coloured to quickly, cover up with aluminium foil or lid. After an hour, check if all of the liquid has been absorbed and the pan appears to be getting dry and add the remaining stock mixture (warm), before the potatoes have fully browned.
- Once the meatloaf is out of the oven let it rest for 15 minutes, to make it easier to slice. Slice into generous portions and pour over some of the delicious meat juices. Enjoy!