Meatloaf with Quail Eggs

by Editorial Staff


Cook Time 1 hr 30 mins
Total Time 1 hr 30 mins
Course Appetizer
Cuisine European
Servings (Default: 8)


  • ground beef – 1 kg
  • several slices of white bread – 250 g
  • milk – 0.5 l
  • egg (protein) – 2 pcs
  • quail egg – 20 pcs
  • parsley – 1 bunch
  • onion – 1 large onion
  • small carrot – 1 pc
  • garlic – 2 cloves
  • vegetable oil – 4 tbsp
  • chicken fillet – 2 pcs
  • salt freshly ground black pepper
Meatloaf with Quail Eggs
Meatloaf with Quail Eggs


  1. Place the minced meat in a large bowl. Break the bread into small pieces and soak it in milk. Squeeze lightly and add to the minced meat. Beat the whites and, stirring gently, add to the minced meat.
  2. Hard-boiled quail eggs, rinse with cold water, and peel. Wash greens, dry, and chop finely. Peel and chop onions, carrots, and garlic. Heat 2 tbsp in a frying pan. l. vegetable oil, fry vegetables, 4 min.
  3. Add vegetables and oil to the minced meat. Salt and pepper. Add greens and stir lightly.
  4. Cut the chicken fillet into thin plates. Lightly grease a sheet of foil the size of a baking sheet with vegetable oil. Put fillets on it in a rectangular shape so that they slightly overlap.
  5. Put the minced meat in the center and shape it into a “log”. Place quail eggs on the minced meat, distributing them evenly. Press them into the minced meat and smooth the surface.
  6. Cover the roll with the free ends of the chicken fillet, brush with the remaining oil and wrap in foil. Put in an oven preheated to 200 ° C for 40 minutes. In 10 minutes. until ready to remove the top layer of foil, so that the roll is browned.

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