Preparation:
1. The first thing you need to do is separate the eggs. Then, mix the yolks and strain them through a sieve before filling them into small greased jars.
Cover the yolks and cook them in a water bath for 40 minutes until they become firm.
Important: The water should not boil. The ideal temperature for this egg preparation is 80°C (176°F).
2. Then, while still warm, gently remove the yolks from the jars and place them into larger greased jars. Now strain the egg whites through a sieve and pour them over the yolks in the jars.
3. Cook the jars in a water bath for 60–90 minutes, then allow them to cool slightly.
4. Mix all the ingredients for the ground meat together. Then spread the meat evenly over a large piece of baking paper. First, layer with cheese, then with slices of ham.
5. Carefully remove the still-warm “egg sticks” from the jars and place them in the center of the meat layer. Using the baking paper, roll the meat around the eggs tightly, sealing the edges well.
6. Heat oil in a pan and sear the meatloaf on all sides until browned.
7. Add the root vegetables, tomato paste, and a bit of salt. Briefly sauté everything together, then deglaze with beef broth and let it simmer for a short time.
8. Mix breadcrumbs, chopped parsley, and melted butter. Spread this mixture over the top of the meatloaf.
Bake the stuffed meatloaf and the vegetables at 180°C (356°F) with air circulation for about 30 minutes.
Done! Enjoy your meal!
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