This is Bulgarian version of meatloaf and it is stuffed with boiled eggs. Sliced, it looks so deluxe, you will get credit for spending hours in the kitchen, but the truth is it’s quick and simple to make. I wrap it with grape leaves and bacon-it holds the roll in shape, they add flavor and it is more presentable. Gravy is optional.
2 lbs lean ground beef or combination with pork and veal
1 egg
1 small onion, finely chopped
2 tbs chopped parsley
1 ts sweet paprika
1 pinch nutmeg
salt and black pepper to taste
1/2 c bread crumbs
1 tbs oil
4 hard boiled eggs, peeled
5-6 thin slices bacon
5-6 grape leaves
Preheat oven to 350° F. In a large bowl, mix the first ten ingredients with your hands just to combine. Transfer the mixture on a sheet of plastic or waxed paper and pat to form a rectangle, approximately 8 by 12 inches and 1/2-inch thick. Place boiled eggs in a row next to each other and about two inches from the long side. Using the layer beneath, start to roll meat over eggs. Transfer the roll to a pan with the seam side down. Cover the top with the grape leaves. Wrap the roll with bacon slices, leaving one inch between them.
Bake uncovered for about 50 minutes or until the bacon is crispy.
Cut into one-inch slices and serve warm as a main dish or cold for an appetizer or snack.
Serves 6.