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Rolled Meat Loaf

A loaf of ground sirloin, bacon, onions, bread, and eggs rolled around hard‑boiled eggs and baked.

From the Recipes Wiki (Fandom) · 11 ingredients
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Why it works: Parsley and dill match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 669 recipes. Both carry p-mentha-1,3,8-triene, which smells camphor, herbal. The science ↓

Rolled Meat Loaf

Time45 minutes

Ingredients

Directions

Prepare the filling

  1. Grind the meat with the finely chopped raw or lard-fried onions, the soaked and squeezed bread and the bacon.

  2. Add salt, pepper, chopped parsley and dill, and raw egg. Mix everything well.

Roll the loaf

  1. Roll out a clean wet cloth and place the mixture on it, in the shape of a rectangle with the length triple the width.

  2. Arrange the hard-boiled eggs in a row along the middle of the rectangle.

  3. Start rolling the meat with the aid of the cloth, so that the eggs are enclosed in the meat.

Bake and serve

  1. Place the rolled meat loaf on a lard-greased baking sheet, grease the top with melted lard, spread some bread crumbs on top and bake for 45 minutes.

  2. Serve cut into finger-thick slices, garnished with green lettuce or red beet salad.

Nutrition, whole recipe (rough)

750Calories
29 gProtein
11 gFat
132 gCarbs
What these numbers assume: 11 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
White Bread1 slice (30g) white79
Egg1 large egg (50g)78
Onion1 medium (110g)44
Bacon1 slice cooked (8g)43
Beet1/2 cup (85g)35
Black Pepper1 tsp ground (2.3g)6
Lettuce1 cup shredded (36g)5
Dill5 sprigs fresh (1g) / 1 tsp dried4
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Parsley + dilltop 1% of all pairs
    Smell alikestrong
    Cooked together669 recipes

    Shared aroma: p-mentha-1,3,8-triene (camphor, herbal).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Pepper + dilltop 4% of all pairs
    Smell alikestrong
    Cooked together1,630 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Parsley + lettucetop 5% of all pairs
    Smell alikestrong
    Cooked together1,483 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  5. Dill + lettucetop 5% of all pairs
    Smell alikestrong
    Cooked together159 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Ground sirloin
Forms the main body of the loaf and gives it a firm, sliceable texture when cooked.
Bacon
Adds fat that keeps the meat moist and adds savory flavor during baking.
Onions
Add moisture and sweetness, and flavor the meat as they soften or brown.
Bread
Soaked and squeezed bread holds moisture in the mixture, keeping the loaf tender.
Raw egg
Binds the mixture so it holds together when rolled and sliced.
Hard-boiled eggs
Form a visible centre layer that gives the cut slices a decorative, structured look.

The step that matters

Rolling the loaf around the eggs. If the rectangle is uneven or the cloth is loose, the meat can crack or leave gaps, and the eggs may not stay enclosed. Keeping the cloth damp and the layer even helps the roll hold its shape while it bakes.

Swap the onion

How well each one fits the dish's main ingredients (bread, egg, pepper, parsley, dill, lettuce):

  1. Spinachfits better
  2. Shallotfits better
  3. Beetrootfits better
  4. Onionthe original

Fit is the average pairing score against bread, egg, pepper, parsley, dill, lettuce. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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