Rolo (Minced Meat Loaf) is a traditional Cypriot recipe for a classic meatloaf made from lamb, hard-boiled eggs, breadcrumbs, pork and spices bound with eggs. The full recipe is presented here and I hope you enjoy this classic Cypriot version of: Minced Meat Loaf (Rolo).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients
1kg minced lamb
4 hard-boiled eggs
3 fresh eggs
2 tbsp onion, finely chopped
2 tbsp parsley, finely chopped
2 tbsp breadcrumbs
100g tomatoes, finely chopped
25cm square sheet of lamb suet
1 chicken stock cube
250ml hot water
1/2 tsp dried oregano, crumbled
250g minced pork
salt and freshly-ground black pepper, to taste
Method:
Beat the eggs in a bowl and season with the salt, black pepper and oregano. Add the minced meat, onions, parsley, breadcrumbs and tomatoes. Knead the mixture for 5 minutes to blend thoroughly.
Arrange the square of lamb suet in a chopping block and set the meat mixture down the middle. Use the back of a spoon to form a groove in the top of the meat mix then shell the boiled eggs and sit these in the groove in the meat.
Cover the eggs with the meat mixture then fold over the suet to enclose the stuffing completely. Transfer the meatloaf to an oven-proof dish. Dissolve the chicken stock in the hot water and pour over the meatloaf. Cover the dish with kitchen foil then transfer to an oven pre-heated to 180°C and bake for 45 minutes.
After this time remove the foil, return to the oven and continue cooking for 15 minutes more. Remove from the oven and allow to cool.
When almost cold cut the meatloaf into thin slices and serve.
)
