Greek Meatloaf (Rolo)

Greek Meatloaf (Rolo)

A stuffed Greek-style meatloaf rolled around a savory feta and herb filling.

Total 2 hr 5 min Makes 6 servings Calories 420/serving

Dietary

Nut free

Allergens

Dairy, Eggs, Wheat, Red meat

Rolo is a Greek stuffed meatloaf made by rolling seasoned ground beef and pork around a filling of feta, hard-boiled eggs, and herbs, then baking it in a tomato-wine sauce until tender. The spiral slices make it a striking centerpiece for Sunday dinner, and the pan sauce doubles as a topping for rice or potatoes.

Ingredients

  • 1 pound ground beef
  • 1/2 pound ground pork
  • 1 cup fresh breadcrumbs
  • 1/2 cup milk
  • 1 egg
  • 1 small onion, grated
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 ounces feta cheese, crumbled
  • 3 hard-boiled eggs, peeled and halved lengthwise
  • 1/4 cup kalamata olives, pitted and chopped
  • 2 tablespoons olive oil
  • 1 cup crushed tomatoes
  • 1/2 cup dry white wine
  • 1/2 cup beef stock
  • 1 teaspoon dried oregano
  • 1 tablespoon tomato paste

Method

  1. Preheat the oven to 350°F. In a small bowl, soak the breadcrumbs in the milk for 5 minutes until softened.

  2. In a large bowl, combine the ground beef, ground pork, soaked breadcrumbs, egg, grated onion, garlic, parsley, 1 teaspoon oregano, salt, and pepper. Mix until just combined.

  3. Lay a large sheet of plastic wrap on the counter and spread the meat mixture into an even 9x13-inch rectangle about 1/2 inch thick.

  4. Scatter the crumbled feta and chopped olives over the meat, then arrange the hard-boiled egg halves in a line down the center, cut side down.

  5. Using the plastic wrap to help lift, roll the meat mixture tightly around the filling into a log, pressing the seams closed and tucking in the ends.

  6. Heat the olive oil in a 9x13-inch baking dish or oven-safe skillet over medium-high heat. Carefully transfer the meat roll, seam side down, and sear on all sides until browned, about 5 minutes total.

  7. In a small bowl, whisk together the crushed tomatoes, white wine, beef stock, tomato paste, and remaining 1 teaspoon oregano. Pour around the meat roll in the baking dish.

  8. Transfer to the oven and bake, basting occasionally with the sauce, until the meatloaf reaches an internal temperature of 160°F.

  9. Remove from the oven and let the meatloaf rest in the dish for 10 minutes before slicing into thick rounds.

  10. Slice into rounds and serve with the pan sauce spooned over the top.

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    Greek Meatloaf (Rolo)

    Rolo is a Greek stuffed meatloaf made by rolling seasoned ground beef and pork around a filling of feta, hard-boiled eggs, and herbs, then baking it in a tomato-wine sauce until tender. The spiral slices make it a striking centerpiece for Sunday dinner, and the pan sauce doubles as a topping for rice or potatoes.

    2 hr 5 min 6 servings 420 cal

    Ingredients

    • 1 pound ground beef
    • 1/2 pound ground pork
    • 1 cup fresh breadcrumbs
    • 1/2 cup milk
    • 1 egg
    • 1 small onion, grated
    • 2 cloves garlic, minced
    • 2 tablespoons fresh parsley, chopped
    • 1 teaspoon dried oregano
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 4 ounces feta cheese, crumbled
    • 3 hard-boiled eggs, peeled and halved lengthwise
    • 1/4 cup kalamata olives, pitted and chopped
    • 2 tablespoons olive oil
    • 1 cup crushed tomatoes
    • 1/2 cup dry white wine
    • 1/2 cup beef stock
    • 1 teaspoon dried oregano
    • 1 tablespoon tomato paste

    Method

    1. 1

      Preheat the oven to 350°F. In a small bowl, soak the breadcrumbs in the milk for 5 minutes until softened.

    2. 2

      In a large bowl, combine the ground beef, ground pork, soaked breadcrumbs, egg, grated onion, garlic, parsley, 1 teaspoon oregano, salt, and pepper. Mix until just combined.

    3. 3

      Lay a large sheet of plastic wrap on the counter and spread the meat mixture into an even 9x13-inch rectangle about 1/2 inch thick.

    4. 4

      Scatter the crumbled feta and chopped olives over the meat, then arrange the hard-boiled egg halves in a line down the center, cut side down.

    5. 5

      Using the plastic wrap to help lift, roll the meat mixture tightly around the filling into a log, pressing the seams closed and tucking in the ends.

    6. 6

      Heat the olive oil in a 9x13-inch baking dish or oven-safe skillet over medium-high heat. Carefully transfer the meat roll, seam side down, and sear on all sides until browned, about 5 minutes total.

    7. 7

      In a small bowl, whisk together the crushed tomatoes, white wine, beef stock, tomato paste, and remaining 1 teaspoon oregano. Pour around the meat roll in the baking dish.

    8. 8

      Transfer to the oven and bake, basting occasionally with the sauce, until the meatloaf reaches an internal temperature of 160°F.

    9. 9

      Remove from the oven and let the meatloaf rest in the dish for 10 minutes before slicing into thick rounds.

    10. 10

      Slice into rounds and serve with the pan sauce spooned over the top.