Turkish cuisine · Meat & Kebab

Dalyan Meatloaf Roll

Ground meat roll filled with hard-boiled eggs, carrots and peas, baked in the oven and sliced.

Ingredients · for 6 servings

• 800 g ground beef
• 2 slices stale white bread
• 1 onion
• 1 egg
• 4 eggs for boiling
• 2 carrots
• 150 g peas
• 2 tbsp breadcrumbs
• 3 tbsp olive oil
• 1 tsp cumin
• Salt, pepper

Instructions

1. Hard-boil the 4 eggs for 9 min., shock in cold water and peel; peel the carrots, dice small and cook with the peas in salted water for 6–8 min. until al dente, then drain.
2. Soak the white bread, squeeze out firmly and knead smooth for 4–5 min. with the ground beef, the finely grated onion, the raw egg, breadcrumbs, cumin, salt and pepper.
3. Press the mixture out on oiled baking paper into an even, roughly 30 × 20 cm rectangle about 1.5 cm thick.
4. Lay the hard-boiled eggs in a row along the center, distribute the carrots and peas around them, and use the paper to roll the mixture up into a firm log; seal the seam and ends well.
5. Place the roll seam-side down in a baking dish, brush with olive oil and bake at 190 °C for 45–50 min. until the surface is firm and glossy dark brown.
6. Let rest for at least 15 min. so the roll firms up enough to slice, then cut into slices a good 2 cm thick and serve with mashed potatoes or salad.