Rolled Meatloaf with Mashed Potato Filling

This dish may look like something you’d only make for guests, but it’s one of the easiest and most satisfying dinners I’ve made lately. It’s basically a rolled meatloaf — soft, savory ground beef wrapped around a creamy mashed potato center, then baked until golden and crisp on the outside.

Serve it warm, sliced straight from the oven, or enjoy the leftovers the next day. They reheat beautifully!

Sliced rolled meatloaf filled with creamy mashed potatoes, baked until golden brown.

Ingredients

For the meatloaf:

• 500g ground beef

• 1 small onion, grated

• A little less than 1 cup breadcrumbs (galeta unu)

• 1 egg

• 1.5 tablespoons olive oil

• 35 ml water

• Salt

• Black pepper

• Dried thyme

For the mashed potato filling:

• 2–3 small potatoes, peeled and boiled

• Salt and black pepper to taste

• Optional: a splash of milk and a knob of butter for creaminess

For the top:

• 1 egg white (for brushing)

Instructions

Boil the potatoes until soft. Mash with salt and pepper, and if you like, add a splash of milk and a small knob of butter for extra creaminess. Set aside to cool slightly.

In a large bowl, combine the ground beef, grated onion, breadcrumbs, egg, olive oil, water, salt, black pepper, and dried thyme. Mix well using your hands until everything is fully incorporated and the mixture holds together.

Place a sheet of parchment paper on a baking tray. Transfer the meat mixture onto the tray and flatten it out evenly with your hands into a rectangular shape, about 1.5–2 cm thick.

Spoon the mashed potatoes down the center of the rectangle, leaving space at the edges. Gently roll the meat mixture over the filling, using the parchment paper to help you shape it into a loaf.

Once rolled, make sure the seam is on the bottom. Brush the top of the loaf with egg white.

Cover loosely with aluminum foil and bake in a preheated oven at 180°C (350°F) for 40 minutes. Then remove the foil and bake for an additional 10–15 minutes, or until the top is golden and the meat is fully cooked through.

Let it rest for a few minutes before slicing. Serve warm.