Stuffed Meat Ring with Mozzarella Spinach and Eggs
: Seasoned ground meat shaped into a deep ring and filled with layers of mozzarella, sautéed spinach, fried mushrooms, and chopped hard-boiled eggs, then sealed, glazed, and baked until golden and juicy.
Equipment
- 1 | Deep round baking pan |
- 1 | Frying pan | for spinach and mushrooms
- 1 | Pot | for boiling eggs
- 1 | Mixing bowl | for glaze
- 1 | Pastry brush | for glaze
Ingredients
- 2 | lbs | ground meat |
- 1 | | onion | chopped
- 2 | cloves | garlic | minced
- 2 | tbsp | parsley | chopped
- 200 | g | mozzarella | grated
- 4 | cups | fresh spinach |
- 7 | ml | oil |
- 250 | g | mushrooms | sliced
- 1 | | salt and black pepper | to taste
- 4 | | eggs |
- 2 | tbsp | honey |
- 2 | tbsp | ketchup |
- 1 | tbsp | mustard |
- 7 | ml | soy sauce |
Instructions
- Mix ground meat with onion, garlic, parsley, salt, and pepper.
- Press most of the mixture into a deep pan forming a bowl shape.
- Sprinkle a layer of grated mozzarella over the bottom.
- Sauté spinach in oil until wilted and layer over the cheese.
- Fry sliced mushrooms in oil with salt and pepper for 10 minutes; add over spinach.
- Boil eggs 10 minutes, peel, chop, and scatter over mushrooms.
- Add another mozzarella layer, cover with remaining meat, and seal edges.
- Bake 45 minutes, brush with honey-ketchup-mustard-soy glaze, and bake 15 more minutes at 180°C.
- Tip: Rest 10 minutes before slicing for clean layers.
Notes
Store leftovers covered in the refrigerator up to 3 days.
Reheat slices gently with a splash of water to keep moist.
Drain spinach and mushrooms thoroughly to prevent sogginess.
Internal temperature should reach 160°F for food safety.
Reheat slices gently with a splash of water to keep moist.
Drain spinach and mushrooms thoroughly to prevent sogginess.
Internal temperature should reach 160°F for food safety.