Easter meat roll with eggs – Keto festivity food
Easter meat roll with the decorative egg in the middle always looks attractive. But as many of Ketonians, I always thought this must be a complicated recipe. Of course, the carb-loving cooks always use some starchy flour to make the meatloaf thick and easy to shape. This also helps them to cut it in perfect slices. If you ever tried to bake a meatloaf without flour, then you know that it tends to fall apart after it was baked. As we know, on Keto, we can’t count on starch or gluten as a binding agent. So, how to make the dough of meat rollable and foldable while keeping it in the Keto zone?
Eggs make everything easy and tasty
It’s amazing how much eggs help us in any sort of baking adventures. They have the ability to thicken soups, keep the dough together or create that fluffy and airy effect when used in soufflés. In this particular recipe, we use them on three different levels and they work for us both visually and in terms of nutrition.
As we know, on Keto, eggs are one of the most used foods and they are quite good for us! But they are much more than just a breakfast solution. As you know, we prefer quail eggs because of their nutrient density and enormous vitamin and mineral advantage compared to hen eggs. But in this recipe, you can use hen, duck or any other bird’s eggs. They will add some glamour to your Easter Sunday star of the table.
Why do we like to mix minced meat?
It’s simple! Not only the flavour, but you can also play with the fat content, texture and the final visual result after baling or grilling. In particular, we used two of our favourite kinds of meat, but we strongly recommend you to experiment and make your own twist with the meat mixture. For example, you can use beef, veal, pork or even goat. In this particular recipe, we gave you a perfect combination when it comes to nutrients and ease of digestion.
Easter meat roll idea tweak
The original recipe for this traditional Easter treat is also including covering the roll with slices of bacon before baking. Now, we know that this is totally Keto but we did not want to include it in this Mediterranean twist. To make it more Keto-Medi, your Easter meat roll can be covered with slices of pancetta or prosciutto, but once you try the egg yolk, cream and goat cheese topping, you’ll understand why we made it this way 😉
Easter meat roll with eggs
Ingredients
- 400 g (14 oz) finely minced lamb from the leg
- 400 g (14 oz) finely minced venison you can use beef or veal too
- 1 tsp garlic powder
- 1 large egg free-range
- 1 medium spring onion finely chopped
- 1/2 tsp sea salt
- 1 tsp black pepper freshly ground
- 4 tbsp melted butter We use goat butter
- 4 tbsp olive oil extra virgin
- 1 tbsp sesame seeds organic
Filling
- 1 tbsp dijon mustard without added sugar
- 100 g (3.5 oz) grated aged goat cheese you can also use aged sheep cheese
- 1 small red horn pepper pickled
- 3 large eggs boiled, free-range
Topping
- 2 large egg yolks free-range
- 2 tbsp sour cream we used goat yoghurt
- 2 tbsp grated aged goat cheese
Instructions
- Place 3 eggs into a pot and cover with enough of water. Let the water boil and then turn off the stove. Cover the pot and keep it like that for exactly 4 minutes. Then transfer the eggs into a bowl with a lot of cold water. This way you will prevent them from being overboiled, but you will be able to peel them.
- Using your hands, mix the two kinds of minced meat with an egg, sea salt, black pepper and garlic powder. Now finely chop the spring onion and add it to the mixture. In the end, add sesame seeds and mix a bit more with your hands. Add melted butter and olive oil and make sure everything is well mixed.
- Place the meat mixture in between two parchment papers and flatten it using a rolling pin. Try not to make it too thin. It needs to be approximately 30x30 cm (11x11 inch) square and at least 2,5 cm (1 inch) thick.
- Spread the dijon mustard all over the meat mixture. Now sprinkle goat cheese and add finely chopped red horn pepper (preferably pickled, but you can use fresh too)
- Carefully peel the eggs and place them at the end of the meat mixture. Using one side of the parchment paper, start rolling from the side where you placed the eggs. This way they will end up in the middle of your roll. You can additionally press the roll with your hands so that it sticks together. Place the roll on a baking sheet or pan together with the parchment paper.
- Mix the egg yolks with sour cream or goat yoghurt and cover the roll from all sides. Now sprinkle aged goat or sheep cheese. bake at 200ºC (400ºF) for 35 minutes. Let the roll cool down at least halfway before serving because it will be much easier to cut nice slices.
