Greek Recipes

Greek and Cypriot recipes

Mini Meatloaves with Eggs in Tomato Sauce

Avga Tyligmena me Kima

In Greek: αυγά τυλιγμένα με κιμά, say: ahv-GHAH tee-leeg-MEH-nah me kee-MAH

This recipe has two steps: first, make and fry the mini meatloaves, then cook in tomato sauce. The end result is a delightful small main dish portion or large appetizer. These mini loaves go well with potatoes – fried, mashed, or baked – and leafy green vegetables like spinach.

Mini Meatloaves with Eggs in Tomato Sauce

Mini Meatloaves with Eggs in Tomato Sauce


  • 1 pound of ground beef
  • 2 slices of very dry toast (day old, if possible)
  • 1 egg yolk
  • 1 rounded tablespoon of finely chopped fresh flat-leaf parsley
  • 1 teaspoon of sea salt
  • 1/4 teaspoon of freshly ground pepper
  • 6 hard boiled eggs, peeled
  • .
  • 1 pound of ripe tomatoes, grated or finely chopped (or 1 pound of canned chopped tomatoes)
  • 1 tablespoon of margarine (or butter)
  • 1 stick of cinnamon
  • 1 small whole onion, peeled
  • 1/2 teaspoon of sea salt
  • 1/4 teaspoon of freshly ground pepper
  • .
  • 1/2 cup of unflavored toasted breadcrumbs
  • oil for frying (olive or half olive half other)


  • Prepare all sauce ingredients and set aside.
  • In a mixing bowl, combine ground beef, egg yolk, parsley, salt, and pepper. Soak dry toast in water for 2 minutes, then squeeze to remove moisture, and add to the mixture.
  • Knead meat mixture very well to combine all ingredients. Divide into 6 equal parts and form into ball shapes.
  • Place balls between two sheets of waxed paper or baking parchment and roll out to circles about 1/4 inch thick.
  • Mold the meat around each egg with both hands, making sure seams are sealed and the meat coating is even.
  • Roll the balls in bread crumbs and fry in an inch of oil (or deep fry) at medium heat so the meat doesn’t split apart, turning frequently to brown on all sides. Drain on a paper bag and set aside.
  • Make the tomato sauce. In a skillet or wide saucepan, bring all ingredients to a boil. Reduce heat, cover, and simmer until the sauce has melded (about 20 minutes). Remove onion and cinnamon stick.
  •  If you want a smooth tomato sauce, use an immersion blender or transfer sauce to a blender and puree, then return to the pot.
  • Add mini meatloaves to the sauce and simmer until hot, turning occasionally. Turn off heat and keep covered until ready to serve.

Yield: 6 pieces

Note: Because the meat is spiced and is formed into a thin layer around the egg, I prefer this with a simple, slightly sweet tomato sauce, a taste achieved with the cinnamon. If your tomatoes are especially acidic, consider adding 1/2 tablespoon of sugar when cooking the sauce.

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