I usually make this roll when I have ground meat in the fridge and some leftover roasted peppers. It’s made without too much effort, just requires a bit of patience when assembling. The roll holds well in the oven, and after it cools down, it slices nicely and doesn’t fall apart. I’ve tested the combination of roasted peppers and boiled eggs several times, and I love how well everything holds together.
Quick Info
Total time: 2 hours (including cooling)
Preparation time: 20-25 minutes
Baking time: 60-80 minutes
Servings: 6-8 slices
Difficulty: medium
Recipe type: main course, lunch or dinner
Ingredients
750 g ground meat (pork, chicken, or a mix)
4 hard-boiled eggs
4 roasted peppers, peeled and well-drained
2 raw eggs
1 white onion
1 head of garlic
2 medium potatoes
salt, pepper
5-6 tablespoons oil
50 ml white wine
a little flour, for dusting
Preparation method
1. Boil the eggs hard in salted water, then let them cool and peel them.
2. Peel, wash, and grate the potatoes. Squeeze them very well between your palms or in a towel to remove all the water. It’s important that they remain dry.
3. Chop the onion finely. Peel and finely chop the garlic.
4. Drain the roasted peppers well and chop them finely.
5. In a large bowl, combine the ground meat, the two raw eggs, the grated and squeezed potatoes, the roasted peppers, the onion, garlic, salt, and pepper to taste. Mix well with your hands or a wooden spoon until everything binds together.
6. Prepare a loaf pan, lining it with baking paper.
7. Place half of the meat mixture in the bottom of the pan, leveling it slightly.
8. Arrange the boiled eggs, peeled, side by side in a line in the center.
9. Cover with the remaining meat mixture. Press lightly with a wet hand or spatula to make everything as compact as possible.
10. Dust lightly with flour on top, just a sprinkle, not too much.
11. Drizzle with the 5-6 tablespoons of oil, then pour in the wine.
12. Place the pan in the preheated oven at 180 degrees. Bake for 60-80 minutes until it forms a crust and feels firm to the touch.
13. Let it cool completely in the pan. Only after it has cooled, carefully remove it and slice.
Why I make this recipe often
This recipe is practical when I have leftover roasted peppers or boiled eggs from something else. I like that it can be sliced cold and remains compact, making it suitable for packing or as an appetizer. It keeps well in the fridge for two to three days.
Tips and variations
Tips
1. Well-squeezed potatoes prevent the roll from being watery.
2. Don’t slice the roll while it’s hot; it will crumble.
3. Use baking paper even if you have a non-stick pan; it makes removal easier.
4. You can taste the raw mixture (only if you have fresh meat) to adjust the salt.
Substitutions
1. You can use ground meat only from chicken or only from pork, but the mix binds better.
2. You can reduce the garlic if you don’t want a strong flavor.
3. You can use canned roasted peppers if you don’t have fresh ones.
4. Potatoes cannot be replaced with breadcrumbs or bread; the texture will be different.
Variations
1. Instead of roasted peppers, you can try sautéed zucchini (squeezed of juice).
2. For an extra flavor boost, you can add chopped herbs, but no more than a tablespoon.
3. If you want the roll spicier, add a little chopped hot pepper.
Serving ideas
1. Sliced thinly as an appetizer, with mustard or pickles.
2. As a main course, with mashed potatoes or a simple salad.
3. Also works cold, in a sandwich or for packing.
Frequently asked questions
How thick should the layer of meat be over the eggs?
Ideally, it should completely cover the eggs, about 1-1.5 cm above them. If you put too little, the eggs will rise to the surface while baking.
Why do I need to drain the potatoes so well?
If too much water remains, the roll will release liquid in the pan and won’t bind well while baking.
Can I make the roll a day in advance?
Yes, it’s even easier to slice the next day after it has completely cooled in the fridge.
Can I omit the wine?
Yes, but the crust won’t be as golden, and the meat will be a bit drier.
Is it mandatory to use flour on top?
No, but it helps form a thin and even crust.
Nutritional values
Estimated values for one serving (1 slice from 8):
Calories: 250-280 kcal
Protein: 15-18 g
Fat: 16-18 g
Carbohydrates: 7-9 g
It depends a lot on the type of meat used (pork/chicken) and how large the potatoes and eggs are. If you use leaner meat, the calories decrease.
Storage and reheating
Store in the fridge, in a covered container, for up to 3 days. It can be reheated in the oven or microwave, but ideally, it should be brought to room temperature, not reheated too much, to avoid drying out. After being in the fridge, it’s even easier to slice. I do not recommend freezing, as the texture will suffer.
Quick Info
Total time: 2 hours (including cooling)
Preparation time: 20-25 minutes
Baking time: 60-80 minutes
Servings: 6-8 slices
Difficulty: medium
Recipe type: main course, lunch or dinner
Ingredients
750 g ground meat (pork, chicken, or a mix)
4 hard-boiled eggs
4 roasted peppers, peeled and well-drained
2 raw eggs
1 white onion
1 head of garlic
2 medium potatoes
salt, pepper
5-6 tablespoons oil
50 ml white wine
a little flour, for dusting
Preparation method
1. Boil the eggs hard in salted water, then let them cool and peel them.
2. Peel, wash, and grate the potatoes. Squeeze them very well between your palms or in a towel to remove all the water. It’s important that they remain dry.
3. Chop the onion finely. Peel and finely chop the garlic.
4. Drain the roasted peppers well and chop them finely.
5. In a large bowl, combine the ground meat, the two raw eggs, the grated and squeezed potatoes, the roasted peppers, the onion, garlic, salt, and pepper to taste. Mix well with your hands or a wooden spoon until everything binds together.
6. Prepare a loaf pan, lining it with baking paper.
7. Place half of the meat mixture in the bottom of the pan, leveling it slightly.
8. Arrange the boiled eggs, peeled, side by side in a line in the center.
9. Cover with the remaining meat mixture. Press lightly with a wet hand or spatula to make everything as compact as possible.
10. Dust lightly with flour on top, just a sprinkle, not too much.
11. Drizzle with the 5-6 tablespoons of oil, then pour in the wine.
12. Place the pan in the preheated oven at 180 degrees. Bake for 60-80 minutes until it forms a crust and feels firm to the touch.
13. Let it cool completely in the pan. Only after it has cooled, carefully remove it and slice.
Why I make this recipe often
This recipe is practical when I have leftover roasted peppers or boiled eggs from something else. I like that it can be sliced cold and remains compact, making it suitable for packing or as an appetizer. It keeps well in the fridge for two to three days.
Tips and variations
Tips
1. Well-squeezed potatoes prevent the roll from being watery.
2. Don’t slice the roll while it’s hot; it will crumble.
3. Use baking paper even if you have a non-stick pan; it makes removal easier.
4. You can taste the raw mixture (only if you have fresh meat) to adjust the salt.
Substitutions
1. You can use ground meat only from chicken or only from pork, but the mix binds better.
2. You can reduce the garlic if you don’t want a strong flavor.
3. You can use canned roasted peppers if you don’t have fresh ones.
4. Potatoes cannot be replaced with breadcrumbs or bread; the texture will be different.
Variations
1. Instead of roasted peppers, you can try sautéed zucchini (squeezed of juice).
2. For an extra flavor boost, you can add chopped herbs, but no more than a tablespoon.
3. If you want the roll spicier, add a little chopped hot pepper.
Serving ideas
1. Sliced thinly as an appetizer, with mustard or pickles.
2. As a main course, with mashed potatoes or a simple salad.
3. Also works cold, in a sandwich or for packing.
Frequently asked questions
How thick should the layer of meat be over the eggs?
Ideally, it should completely cover the eggs, about 1-1.5 cm above them. If you put too little, the eggs will rise to the surface while baking.
Why do I need to drain the potatoes so well?
If too much water remains, the roll will release liquid in the pan and won’t bind well while baking.
Can I make the roll a day in advance?
Yes, it’s even easier to slice the next day after it has completely cooled in the fridge.
Can I omit the wine?
Yes, but the crust won’t be as golden, and the meat will be a bit drier.
Is it mandatory to use flour on top?
No, but it helps form a thin and even crust.
Nutritional values
Estimated values for one serving (1 slice from 8):
Calories: 250-280 kcal
Protein: 15-18 g
Fat: 16-18 g
Carbohydrates: 7-9 g
It depends a lot on the type of meat used (pork/chicken) and how large the potatoes and eggs are. If you use leaner meat, the calories decrease.
Storage and reheating
Store in the fridge, in a covered container, for up to 3 days. It can be reheated in the oven or microwave, but ideally, it should be brought to room temperature, not reheated too much, to avoid drying out. After being in the fridge, it’s even easier to slice. I do not recommend freezing, as the texture will suffer.