Roman Style Meatloaf - Pieczen Rzymska - Recipe #149

Roman Style Meatloaf is great served warm with some mashed potatoes and salad as well as cold with fresh bread and some mustard. It is a perfect dish for a Easter table so I hope you will decide to try it out for Easter this year.



  • 500 g minced pork
  • 500 g minced beef
  • 2 Tbsp oil
  • 1 big onion
  • 4 garlic cloves
  • 1 stale dinner roll/ thick slice of white bread
  • 1/2 cup of milk
  • 2 large eggs
  • 2 Tbsp chopped parsley
  • 1 tsp (czaber) savory
  • freshly ground black pepper
  • 1 tsp sea salt
  • 3 hard boiled eggs


  1. Soak dinner roll in milk.
  2. Chop finely the onion and fry on couple of tbs of oil until soft and translucent.
  3. Transfer the meat to a mixing bowl. Squeeze the bread roll from excess milk, tear into small pieces and add to the meat.
  4. Mix meat with finely diced garlic, parsley, fried onion, egg, and all the spices. Season with salt and pepper. I use my stand mixer for mixing the meat but you can use your hands.
  5. Pre-heat the oven to 200 C. Line your bread loaf pan with parchment paper. Transfer half of the meat, arrange the hard boiled eggs and cover with remaining meat. 
  6. Bake for an hour. 
  7. Serve warm with baked fresh potatoes or as cold cuts with fresh bread making and pickles.