Greek Meat Loaf “Rolo Kima”

Chef Maria Loi generously shared with us her beef recipe for Rolo Kima, which is Greek for meat loaf. We met Loi through De Gustibus cooking school and absolutely love her delicious recipes and gregarious personality! We’re sure you’ll enjoy this comforting dish.

Rolo Kima – Meat Loaf Recipe

Yield: 6 servings

Time: 1 hour 15 minutes


  • 1          pound chopped veal
  • 1          pound chopped pork
  • 3          sliced stale bread
  • 4          eggs, hard boiled, peeled
  • 1          whole egg, uncooked
  • 2          tomatoes, grated
  • 1          red onion, finely chopped
  • 1          garlic clove, minced
  • 2          tablespoons parsley, finely chopped
  • 1          tablespoon mint, finely chopped
  • ½        cup Greek olive oil, plus more for brushing
  •             salt and pepper to taste
  •             Kitchen twine
  •             Parchment paper

First, remove the crusts from the bread, and then soak them in water to soften them.  Squeeze the bread out, drain the excess liquid, and place the bread in a bowl.

Add the chopped veal and pork, onion, garlic, whole egg, 3 tablespoons of olive oil, parsley, mint, and salt and pepper to taste to the bowl with the bread.  Knead the ingredients together to thoroughly combine.

Next, place a sheet of parchment paper on a cutting board or baking tray, and spread the meat mixture out into a rectangular shape.

In the middle of the rectangle of meat, place the hardboiled eggs one after the other to create a line parallel to the length of the rectangle.  Using the parchment paper, roll the meat around the eggs to create a loaf, encasing the eggs.  Brush your loaf with olive oil, and securely wrap it in the parchment paper.  Tie off the two ends with kitchen twine to secure your loaf, and place in a greased baking pan.  Bake for approximately 30-35 minutes at 350° F.

Next, remove the baking pan from the oven, unwrap the meat loaf, discard the parchment paper, and return it to the same pan.  Add the tomatoes and water to the pan. Season the tomatoes with salt and pepper and continue baking for another 20-25 minutes, basting/brushing the meat loaf with the pan drippings and juices (to keep it moist).

Finally, remove the baking pan from the oven, and allow the meatloaf to rest and cool slightly, to help with slicing and moisture.

When ready, slice, serve with your favorite accompanying side dishes and enjoy!

– Elana Karp

easy recipe


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