Stuffed, Roasted, Light and Smooth,
An Unctuous Add-on of Pepper and Dill,
And Just Spicy Enough to Sparkle Your Meal!
Meatloaf comes in so many recipes. Mine here is a blend of Lebanese and French of a smooth light result that is enjoyable to both the palate and the eyes.
We often come about Meatloaves stuffed with poached egg that have lost their appetizing look at the final cooking stage. When sliced, the meat looks thickly rough and/or crumbled. Not really appetizing.
The secret is to bring it out to a perfect light smoothness that will not only tell you “Take me now!” but that will be a delightful meal.
My recipe here will grant you that result. It is inspired by a nutritionist for a healthy meal, and from the Lebanese recipe of the meatloaf and the french recipe of the Sauce Pepper.
Sliced thin, your rolls will be great for an open buffet reception, or any dinner or lunch invitation at which you intend to receive some “wows”.
I personally love this meatloaf with the white creamy pepper sauce that I sooth down with fresh dills. I am including here the recipe in order for you to enjoy it to its fullest, like I do.
Health Benefits of Our Stuffed Meatloaf
For the health-minded, my meatloaf uses 1 tbsp of vegetable oil only, 1 tsp salt, and extra lean minced meat. No much to worry. Let’s now talk nutrient values. In addition to the power health values of the Lebanese 7-Spice, the Cinnamon and the Cumin, our dish today provides you with high quality protein, among other many health benefits, which I highlight here for you:
Extra Lean Minced Meat
- High Quality Protein
- Excellent Source of vitamin B12
- Very Good Source of niacin, vitamin B6, selenium, zinc, and phosphorus.
- Good source of choline, pantothenic acid, iron, potassium, and vitamin B2.
When we think that a single egg can turn into a baby chicken, we do realize that it contains all the nutrients needed to be a super nutritious food!
- Stabilizes blood cholesterol levels,
- Lowers overall risk of heart disease,
- Regulates insulin in blood
- Builds muscle mass,
- Helps repair all body tissues
- Protects and Enhances Eye Health, and lessens risk of night blindness.
- Keeps your bones and teeth strong.
And the added bonuses of:
- Acts as the strongest natural Antibiotic
- Strengthens the Immune System
- Helps fight Chest Infections, Coughs and Congestion.
- Regulates Blood Sugar
- Assist with Mood Swings
- Reduces Cardiovascular Disease
- Effective in treating Hyperthyroid Conditions.
- Ability to boost digestive health
- Provides relief from Insomnia, Hiccups, Diarrhea, Dysentery, Menstrual Disorders, …
- Disease preventing
- Contains Health Promoting Properties.
TIPS FOR THE RECIPE(S)
- Thinning the meat, while extending it and rolling it, is important for a smooth result and an appealing look.
- The breadcrumbs should be exactly that: tiny crumbs.
- The meatloaf takes about 30 minutes to roast, which is the time it will take you to prepare the sauce, simultaneously.
- The dill has a soothing effect, even on the spiciness of pepper. Consider that fact for your end result.
- Excellent served with a salad, and Crispy-Gold Potatoes and even a fresh side-dish of Spring Potato Salad with Green Beans
Stuffed Meatloaf with Creamy Pepper-Dill
- 500 Extra-Lean Ground Beef no fat
- 3 cloves Garlic minced
- 1 tbsp Dill fresh (or chopped fresh parsley if you prefer)
- 1 tsp Salt
- 1/4 tsp Ground Cumin
- 1/2 tsp Lebanese 7-Spice
- 1/4 tsp Ground Cinnamon
- 3 tbsp Breadcrumbs
- 3 Hard-Boiled Eggs (large) peeled
- 1 tbsp Vegetable Oil
- 1 tbsp Cornstarch melted in 2 tbsp of cold water
For the Dressing
- 45 gr Unsalted Butter
- 30 gr All-purpose Flour
- 1 1/2 cubes Beef Stock melted in 2 1/4 cup hot water
- 1 tsp Fresh Dill herb chopped finely
- 1 1/2 tbsps Vinegar preferably wine vinegar
- 2 tsps Pepper roughly grounded
- Salt to season
Preparing The Meatloaf
While you boil the eggs, prepare the garlic and add it to the meat with the breadcrumbs and the dill herbs. Season with salt and spices.
By hand, work the meat well for the ingredients and spices to blend in, and the meat to soften.
On your cutting board, roll the meat into a thin rectangle. (The thinner the better!)
Slice out a little of the extremities of the eggs.
Place them in the center, and cover with the meat, forming a roll.
With wet fingers, arrange the meat on both extremities of the roll to have it well covered.
Cooking the Meat Roll
In a large non-stick pan, heat the oil, and place in the meat roll.
Cook over medium heat while slowly turning it until all sides are red-cooked.
Saturate the meat roll with water, cover, and leave it to cook for 30 minutes.
Meanwhile prepare the sauce (instructions below).
Remove the roasted roll from the pan, and set aside to cool.
Preparing The Creamy Pepper Sauce
In a sauce pan, over low heat, melt the butter then add the flour all at once.
Stir for 2-3 minutes without allowing it to color.
Add the beef broth little by little, then the vinegar, and 1 tsp of pepper.
Leave it thicken at low heat.
Season with salt, and sprinkle the dill and the remaining of the pepper.
Pour it into a serving bowl.
Cut the roasted roll into 15 equal slices, and arrange them on a serving plate. (I usually place them over a layer of lettuce.)
Serve hot or warm, with the Creamy Pepper Sauce on the side. Enjoy!