5 from 3 votes
Prep Time 45 minutes
Cook Time 1 hour
Rest Time 5 minutes
Total Time 1 hour 50 minutes
Course Dinner
Cuisine European
Servings 4 people


  • 1000 g Mixed minced meat
  • 2 Toes Garlic
  • 1 Pc. Onion
  • 300 g Old bread or rolls
  • 3 Pc. Eggs
  • 1 pinch Nutmeg
  • Salt pepper
  • 0,5 bunch Parsley
  • 2 Pc. Hard-Boiled eggs
  • 200 g Bacon in slices
  • 1 Pc. Mozzarella
  • 2 tbsp Mustard
  • 2 Pc. Pickled cucumber
  • 2 Pc. Butter


  • Cut the old bread or rolls into cubes and soak them covered in water. When the bread is completely soaked, take it out and squeeze it out well. (Tip: take 2 cutting boards, press them both together with some of the wet bread in between).
  • Peel and finely chop the onion and garlic. Wash and chop the parsley. Sauté the onion in a little butter in the pan until translucent, mix in the garlic and finally the parsley. Remove the mixture from the heat and set aside. Hard boil two eggs.
  • Mix the minced meat with the onion, garlic and parsley. Mix the eggs, nutmeg, salt and pepper, squeezed bread and mustard well into a meat batter. To taste.
  • Put half of the meat dough in a suitable pan greased with butter. Make a well in the middle and place the two hard-boiled eggs (peeled) in it. Cut a mozzarella into small pieces and distribute it in the hollow. Place the other half of the meat batter on top as a lid. Smooth out with wet hands and shape into the roast. Cover with bacon like tiles. Bake in the oven at 200 ° C top / bottom heat.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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