Rolo kima – Greek meatloaf with egg and feta Recipe
Rolo kima is the Greek version of meatloaf made from ground meat, often stuffed with hard-boiled eggs and feta. It’s served hot as a main course, and cold it works great on sandwiches. The flavor is similar to the classic meatloaf known from Polish Sunday dinners, but the herbs, feta, and olive oil give it a Mediterranean character.
This Greek-style meatloaf combines the comforting familiarity of classic meatloaf with Mediterranean flavors: feta, oregano, and olive oil. The hard-boiled eggs inside create an attractive cross-section, making it perfect not only for everyday dinners but also for festive occasions.
Chef's tips
Knead the meat mixture thoroughly – this helps the loaf hold together and slice neatly. Taste a tiny fried patty of the mixture before baking to check the seasoning, especially the salt level, since feta is quite salty. If the top browns too quickly, cover the loaf loosely with foil for the last 10–15 minutes of baking.
How to serve
Serve thick slices with mashed or roasted potatoes and a simple tomato and onion salad dressed with olive oil and oregano. For a lighter meal, pair it with a Greek salad. Cold slices are excellent on rustic bread with mustard or tzatziki and crunchy pickles.
Ingredients
- ground beef can be mixed beef and pork - 700 g
- egg 3 hard-boiled for the center, 1 for the mixture - 4 piece
- feta crumbled - 120 g
- breadcrumbs - 4 tablespoons
- milk for soaking the breadcrumbs - 4 tablespoons
- onion grated on a fine grater or very finely chopped - 1 piece
- garlic pressed - 2 cloves
- parsley chopped - 3 tablespoons
- dried oregano - 1 teaspoon
- tomato paste - 1 tablespoon
- olive oil for greasing the tin and brushing the top - 2 tablespoons
- salt to taste, carefully because feta is salty
- black pepper to taste
Preparation
- Cook three eggs until hard-boiled: place them in a pot with cold water, bring to a boil, and cook for 8–9 minutes. Then rinse with cold water, peel, and set aside.
- Preheat the oven to 190°C (top and bottom heat). Grease a loaf tin or other rectangular tin with olive oil and line it with baking paper, leaving some overhanging edges so the meatloaf is easy to lift out.
- Pour the milk over the breadcrumbs and set aside for 5 minutes until the liquid is absorbed. Put the ground meat into a large bowl, add the soaked breadcrumbs, raw egg, grated onion, garlic, parsley, oregano, tomato paste, a pinch of salt, and pepper.
- Knead the mixture with your hand for 4–5 minutes until it is uniform and slightly sticky. If it seems too loose, add 1 more tablespoon of breadcrumbs.
- Transfer about 2/3 of the meat mixture to the tin and spread it evenly, making a long groove down the center. Place the hard-boiled eggs in the groove one after another, pressing them gently into the meat.
- Sprinkle the crumbled feta over the eggs, trying to distribute it evenly. Cover with the remaining meat mixture, pressing it down firmly and smoothing the top with a damp hand.
- Brush the top of the meatloaf with 1 tablespoon of olive oil. Place the tin in the oven and bake for 45–55 minutes, until the top is well browned and clear juices run out when pierced.
- After baking, remove the tin from the oven and let the meatloaf rest for 10–15 minutes so it sets and is easier to slice. Then lift it out of the tin using the paper and cut into slices.
Storage
Pieczeń przechowuj w lodówce, najlepiej już pokrojoną w plastry, w szczelnym pojemniku. Możesz ją mrozić do 2 miesięcy – po rozmrożeniu podgrzej plastry w piekarniku pod przykryciem lub na patelni z odrobiną wody.
