Hello, y’all! I hope you had a great weekend. I have a special recipe that I’d like to share with you today: Egg Stuffed Meatloaf or Bolo de Carne Alemão. Excited?
As you can see, meatloaf is not just unique to the American table. As a result of German immigration to Southern Brazil in the first quarter of the 19th century, we enjoy this traditional dish at our table as well. The difference here is that our meatloaf is stuffed with hard-boiled egg, and sometimes topped with pieces of bacon. Although I could have used a mold to shape our meatloaf, I didn’t because I wanted to make this recipe as authentic as possible… and also because our meatloaf is smaller and cooks much faster. I am telling you, this one tasty meatloaf!!! It is commonly accompanied by potato salad or mashed potatoes… I can already foresee your smile!!!
I bet you didn’t know that Brazil is home to the second largest number of Germans outside of Germany. They used to appear in fourth place among immigrants to Brazil, but dropped to fifth place when Japanese immigration increased in the beginning of the 20th century.
As you can see below, German immigrants have influenced our architecture…
… ethnic composition and culture…
…and cuisine with their coffee cakes, sausages, jams, cold meats, breads, cheeses, cookies, beer, and many other delicious food items.
Would you like to have a taste of German food from Southern Brazil? Well, how about preparing a meal where you serve this amazing egg stuffed meatloaf and have for dessert our cuca de maçã (apfelkuchen)? I will be awaiting your feedback!
- For the Meatloaf:
- 1.8 lbs (800 g) ground beef ( with 20 to 30% fat )
- 1 garlic clove, minced
- 1 small yellow or white onion, chopped
- 1 tablespoon salt
- ¼ - ½ teaspoon ground black pepper
- ¼ cup chopped green onions
- 2 tablespoons chopped parsley
- 2 tablespoons tomato paste
- 2 large eggs
- 1-1/2 cups bread crumbs
- ½ cup water
- Olive oil for brushing
- For the Filling:
- 3 large eggs, hard-boiled and peeled
- For the Topping (optional):
- 4 strips of uncooked bacon, chopped
- Preheat oven to 482° F (250 ° C).
- In a large bowl, mix together the ground beef, garlic, onion , salt , pepper, green onions and parsley, tomato paste, 2 eggs, bread crumbs and water. Let rest for 10 minutes at room temperature. Separate into 3 equal portions, form each portion into a round meatloaf, open a hole in the center of each meatloaf, and stuff with 1 peeled hard-boiled egg per meatloaf. Cover each egg with the ground beef, shaping each meatloaf well. Transfer the stuffed meatloaves to a large rectangular baking sheet, greased with olive oil. Brush the meatloaves with olive oil and bake. Meanwhile, cook chopped strips of bacon for about 2-3 minutes in a skillet over medium heat. Set aside.
- After the meatloaves have baked in the oven for 15 minutes, remove baking pan and distribute the strips of chopped bacon over the meatloaves (and some of the rendered bacon fat as well). Return pan to the oven and let bake for 5 more minutes, (i.e. for 20 minutes total cooking time for the meatloaves). The meatloaves should be golden outside and the inner portions well cooked before removing from the oven. Serve with potato salad or mashed potatoes.
** Downtown Blumenau, Santa Catarina, Brazil. Credit to Schmidt. Creative Commons Attribution-ShareAlike version 1.0.
** Oktoberfest-Blumenau-2011 by oktoberfestblumenau.org