In Greek: ρολό με λαχανικά, pronounce roh-LOH meh lah-hah-nee-KAH
For many Greek cooks, preparing meat without vegetables in the same pan is an impossible task, and this recipe is a good example. The meatloaf is cooked with tomatoes, potatoes, and zucchini to create a one-dish meal.
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 30 minutes
- 2 1/4 pounds of ground beef
- 2 eggs
- 1/2 cup of toasted breadcrumbs
- 1/4 cup of olive oil
- 1 tablespoon of chopped fresh parsley
- 1 1/2 teaspoons of salt
- 1/2 teaspoon of pepper
- 3 large potatoes
- 6-8 small zucchini
- 3/4 pounds of plum or roma tomatoes
- 1/2 teaspoon of salt
Peel potatoes and cut into chunks. Trim ends of zucchini and slice part way through, lengthwise. Purée tomatoes. Transfer all vegetables to a roasting pan, season with 1/2 teaspoon of salt, add 1 cup of water and stir.
Preheat oven to 350°F (180°C).
Combine the ground beef, eggs, breadcrumbs, olive oil, parsley, salt, and pepper in a bowl and knead with hands until well blended. Shape into a loaf and place in the center of the roasting pan, moving vegetables to the sides.
Cook at 350°F (180°C). Start timing when the liquid in the pan begins to boil, and cook for 1 1/2 hours. If the meat browns too quickly on top, cover lightly (without covering vegetables) with foil.
Yield: about 6 servings