Meat Roulade Stuffed with Hard-Boiled Egg – Gluten-free version
A juicy meatloaf that, when sliced, reveals hard-boiled egg and cheese inside. It bakes in a tomato sauce that stays thick and tasty. Gluten-free version: Gluten-free breadcrumbs.
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Mix the ground meat with the onion, garlic, egg, gluten-free breadcrumbs, cumin, paprika, salt and black pepper until evenly combined.
For the Tomato sauce
3
In the baking dish, mix the tomato paste, water and sugar with the salt. The sauce cooks in the oven with the dish.
Baking pan
To assemble
4
Spread the meat mixture on Parchment into a rectangle.
Parchment paper
5
Lay the eggs in a row along the meat and sprinkle the cheese over it.
6
Roll with the help of Parchment into a tight roulade and seal the ends.
7
Place the roulade in the sauce in the baking dish.
Baking pan
8
Bake 50–55 minutes.
OvenBaking panAluminum foil
9
Let rest 10 minutes.
10
Slice into rounds and serve.
KnifeCutting board
420calories
28 gprotein
15 gcarbs
26 gfat
● protein 27%● carbs 15%● fat 58%
Per serving (250 g), of 6 servings
For the Meatball mix · For the Tomato sauce · To assemble ·
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Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
🧻 Consumables: Aluminum foil · Parchment paper
By the steps, as the recipe is built now: another version or addition can change the list.
