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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Polish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel the hard-boiled eggs and quarter them lengthwise. | 2. Soak the stale bread in water, and when soft, squeeze out the excess water and mince. | 3. Peel and chop the onion and fry in butter until lightly golden- set aside. | 4. Mince the meat with the bread, onion and beaten egg. | 5. Add salt and pepper and knead until all ingredients are combined. | 6. Sprinkle the breadcrumbs on a large board and place the meat mixture on top, spreading it fairly thin to form a rectangle (A4 size). | 7. Place egg quarters along one side, pointing them towards the middle. | 8. Sprinkle with parsley. | 9. Roll the meat up into a thick cylinder, starting from the side where the eggs are so that they will be in the middle. | 10. Heat the oven to 220°C/425°F. | 11. Grease a fairly deep baking dish. | 12. Add the meatloaf, basting with some oil/butter. | 13. Cover tray with foil and bake for 1 hour 15 minutes, basting frequently. | 14. Cut into slices and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	2		hard-boiled	143.0	0.72	12.56	9.51
bread	50	g		442.0	0.0	0.0	50.0
onion	25			1600.0	373.6	44.0	4.0
butter	20			1710.0	78.57	53.43	144.0
beef	500	g	ground ground	585.0	0.0	115.35	13.45
egg	1		beaten	143.0	0.72	12.56	9.51
breadcrumb	25	g		22.25	0.0	4.95	0.125
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
butter				1710.0	78.57	53.43	144.0
salt pepper				22.25	0.0	4.95	0.125

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.