Meatloaf Roll with Eggs/Dalyan Kofte

Meat Loaf

 Kofte- Meat Balls is a frequent guest in Turkish kitchens. A survery throughout Turkey has discovered that there are 291 different types of meat balls currently made. Meatballs are often named after the place they are made like Inegol Kofte or with the equipment used to make them like Satir Kofte or who makes them like Kasap Kofte. This recipe is generally made at homes when guests are expected. It looks grotesque when out of oven and full of surprises when sliced and served.

I want to take the opportunity to write several tips about how to make a succesful meat ball. These tips are more or less valid for all meat ball types:

  • The more you knead the meat ball the better. You should knead with your hands, not with plastic gloves.
  • Knead for at least 10 minutes. Then rest in the fridge. Knead shortly again when you take out of the fridge and then give the shape you want.
  • The shape should be somewhat flat or the middle of it wont be cooked enough.
  • If you are using bread, you do not need to wet it with water, the juice of the onion will be doing this.
  • Parsley should be chopped really well.
  • Two table spoons of milk (for 1 kg of meat) will make your meat ball more spongy.
  • A tea spoon of carbonate or an egg (for 1 kg of meat) will make your meat ball more fluffy. However these two should not be used at the same time.
  • The meat that you will use should be double grounded if possible.
  • If you are ok with lamb buy the meat 50-50 lamb and beef; your meat balls will be more tasty.
  • If you are planning to fry or cook in sauce the meat should have less fat, if you are planning to grill the meat should have more fat.
  • Cooking should not be over too strong heat.


So with all these tips in mind, start preparing your meat ball. After you put and take out of the fridge spread on your oven tray. Make sure it even evenly spreaded. If your oven tray is small reduce the recipe proportionately, having the meat too thick will risk the cooking. Right in the middle, as a line put the filling. If you don’t have time you can use canned mixed garnitures for potato, carrot and peas.

Meat Loaf with Eggs       Meat Loaf with Eggs

Carefully roll over the ends in the middle. Make sure they stick, close the corners tucking in the fillings. Use the remaining egg white to seal the meat so it doesn’t crack. Just swipe it all over  with your hands. Your meat loaf is ready for the oven. Once in a while take spoonfulls of the juice and pour it over so it doesn’t dry.

Meat Loaf with EggsIt will be ready in 45-60 minutes. Meanwhile prepare the tomato sauce. Depending on the time you make this dish use fresh tomatoes, tomato paste or tomato pure or all together. Some choose to spread this sauce on the meat loaf while it is cooking. It will work the both ways.

Meat Loaf with Eggs

So just cut generous slices, garnish with sauce and serve. Potato pure will be a good company.

Meatloaf Roll with Eggs/Dalyan Kofte
Print Recipe
This is a very good looking dish. Makes life easy when you want to show off to your guests.
Servings Prep Time
10 servings 30 minutes
Cook Time Passive Time
45 minutes 30 minutes
Servings Prep Time
10 servings 30 minutes
Cook Time Passive Time
45 minutes 30 minutes
Meatloaf Roll with Eggs/Dalyan Kofte
Print Recipe
This is a very good looking dish. Makes life easy when you want to show off to your guests.
Servings Prep Time
10 servings 30 minutes
Cook Time Passive Time
45 minutes 30 minutes
Servings Prep Time
10 servings 30 minutes
Cook Time Passive Time
45 minutes 30 minutes
Ingredients
Meatball Filling
Sauce
Servings: servings
Instructions
  1. Use a food processor to crumble the bread, onion, garlic and parsley.
  2. Place all the ingredients of the meatball in a bowl. Don’t forget to save one of the egg's white for glazing.
  3. Knead with your hands for about 10 minutes until all the material is well combined. The more you knead; the better. Keep in the refrigerator for at least 30 minutes to rest.
  4. When you take out of the refrigerator again. Knead again for a minute, then start giving shape.
Filling
  1. Boil the eggs until well done. Peel. Do not cut/slice.
  2. Steam or boil the carrots and the potato. Cut to 2 or 3 vertical slices.
  3. Steam or boil the fresh peas. You don't need to do anything if you are using canned or frozen peas.
Combining
  1. Pre-heat the oven to 160 degrees Celcius.
  2. Spread a baking paper on an oven tray.
  3. Spread evenly all the meat mixture on the tray. Make a rectangular shape.
  4. Standing on the wider side of the rectangular, place all the filling in a line, in the middle. Leave some place in the sides.
  5. Roll the corners to meet in the middle to form a log shape. Close the ends tight.
  6. Turn the log over so the meeting line is facing downwards.
  7. Spread the remaining egg white evenly all around the meat bowl with your hand or with a brush. This is done to reduce the log to crack up while cooking. If eventually the log cracks in some parts, do not worry, the taste will still be there.
  8. Cook in a pre-heated oven at 160 degrees for about 45 minutes.
  9. Once in a while take the stock that will occur in the oven tray with a spoon and spread it on top of the meat, so it doesn't get dry.
  10. Rest for five minutes after cooked.
Sauce
  1. Melt the butter in a pot.
  2. Add crushed garlic.
  3. Add the tomato, paste, and/or pure stir for a minute.
  4. Add some hot water if necessary.
  5. Add a tablespoon of vinegar.
  6. Add salt and thyme and cook about 5 minutes until well combined.
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