Home MealsMain Dish Easy Beef Meatloaf with Hard Boiled Egg

Easy Beef Meatloaf with Hard Boiled Egg

by Adina 23/04/2019 16 comments

meatloaf with egg in the middle

 

Juicy beef meatloaf stuffed with hard boiled eggs, an easy and delicious recipe using leftover hard boiled eggs.

 

While I do make lots of meatballs, using all kind of meats, pulses, grains or vegetables, I rarely make meatloaf.

I don’t know why actually, when I do make one and we eat it I always like it and wonder why am I not doing something so easy and delicious more often. But then I think of the mile-long cooking list I already have and realize that there is only so much time left for making meatloaf…

But this egg stuffed meatloaf is something special, I actually think I make this meatloaf with hard boiled eggs more often than I make a regular “unstuffed” meatloaf.

 

meatloaf 683x1024 Easy Beef Meatloaf with Hard Boiled Egg

 

MEATLOAF WITH HARD BOILED EGGS

It was a happy coincidence of me finding the recipe for the egg stuffed meatloaf in one of my recipe notebooks and having an abundance of eggs in the house.

It was back in 2004 that I wrote down this recipe. It was from a Romanian cookbook I borrowed from a friend (unfortunately I have no idea who wrote that book, I just scribbled down some recipes without bothering about the author).

I remember the year so well, because it was the first time I went back home after actually moving to Germany, I could not cook much yet and spent a lot of time writing down some of my grandmother’s recipes and those found in Irina’s cookbook.

Although this is a recipe found in an old Romanian cookbook, I realize that meatloaf is one of those international recipes that seem to exist in lots of other countries. We have the Falscher Hase in Germany for instance and I have seen many American, British, Italian or Greek recipes for meatloaf as well.

 

meatloaf romanian 683x1024 Easy Beef Meatloaf with Hard Boiled Egg

 

INGREDIENTS FOR THE EGG STUFFED MEATLOAF

Eggs:

I often use leftover hard boiled eggs to make the egg stuffed meatloaf. This is a good time for a recipe containing hard boiled eggs, I always seem to have million leftover hard boiled eggs in my kitchen after Easter.

How to cook hard boiled eggs:

If you don’t have leftover hard boiled eggs, you will have to cook some. The following method is the best, most energy saving way of cooking hard boiled eggs.

Give the eggs to a saucepan, cover with water. Bring to a boil, turn off the heat and let the eggs sit in the water, covered, for 12 minutes. Drain and rinse. Let cool slightly before you peel them.

Ground meat:

You can either use ground beef or a mixture of ground beef and pork to make the meatloaf with hard boiled eggs.

Herbs:

I often use dried savory to make meatloaf or meatballs. It is the most used dried herb in Romania and I just think it is a perfect fit for ground meat. I also use it large quantities when making Romanian cabbage rolls for instance, another traditional ground meat (pork) dish.

If you cannot find dried savory, you can replace it with dried thyme or other dried herbs of choice.

 

meatloaf eggs 683x1024 Easy Beef Meatloaf with Hard Boiled Egg

 

HOW TO MAKE MEATLOAF WITH EGG IN THE MIDDLE

  • If you don’t have leftover hard boiled eggs, cook the eggs as instructed above. Let cool until needed. Peel.
  • Tear or cut the white bread into small pieces. Give it to a small bowl, add the milk and let soak while you prepare the rest of the ingredients.
  • Place the ground meat in a large bowl. Add the very finely chopped onions, soaked bread, grated garlic, the two raw eggs, dry herbs, chopped parsley, paprika powder, salt and pepper. Mix well with your hand.
  • Place about half of the meat in a roasting tin, form a long shape of about 23 cm/ 9 inch. Arrange the peeled hard boiled eggs on top and cover with the rest of the meatloaf mixture. Oil your hands lightly and press the meat around the eggs to enclose them. Press around the egg stuffed meatloaf to give it a nice shape.
  • Pour the canned tomatoes and the oil around the meatloaf, add some salt, pepper and more dried herbs. Bake in the preheated oven at 200 degrees Celsius/ 400 degrees Fahrenheit for 40 to 60 minutes or until the juices run clear.
  •  

HOW TO SERVE THE EGG STUFFED MEATLOAF

Let the egg stuffed meatloaf rest for about 15 minutes before slicing.

Serve with potatoes and vegetables or salad of choice.

Here are some good side dish ideas for the meatloaf with hard boiled eggs:

BEST GARLIC PARMESAN MASHED POTATOES

BRUSSELS SPROUTS WITH GARLIC AND BACON

GREEN BEANS WITH BUTTER AND ONIONS

WHOLE ROASTED CARROTS WITH OLIVE OIL

 

meatloaf egg Easy Beef Meatloaf with Hard Boiled Egg

meatloaf egg 480x480 Easy Beef Meatloaf with Hard Boiled Egg

Easy Beef Meatloaf with Hard Boiled Egg

Yield: 6
Prep Time: 30 minutes
Cook Time: 1 hour
Additional Time: 15 minutes
Total Time: 1 hour 45 minutes

Juicy beef meatloaf stuffed with hard boiled eggs, an easy and delicious recipe using leftover hard boiled eggs.

Ingredients

  • Meatloaf:
  • 4 hard boiled eggs
  • 60 g/ 2.1 oz white bread
  • 150 ml/ 5 oz/ ¾ cup milk
  • 1 kg/ 2.2 lbs ground beef or half beef and half pork
  • 2 medium onions
  • 2 garlic cloves
  • 2 eggs
  • 2 teaspoons dried savory or thyme or other dry herbs of choice
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon sweet paprika powder
  • 2 teaspoons fine sea salt and freshly ground black pepper
  • Tomato sauce:
  • 1 tablespoons olive oil
  • 1 can chopped tomatoes, 400 g/ 14 oz
  • ½ teaspoon dried savory or thyme
  • ½ teaspoon dried rosemary
  • fine sea salt and pepper

Instructions

To boil the eggs place them in a small pot, cover with water, add some salt and bring to a boil. Turn off the heat and let the eggs stand, covered, for 12 minutes. Drain and rinse well with cold water. Let cool and peel.

Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.

Break the white bread into small pieces, give it to a bowl, cover with the milk and let soak until needed.

Grate the onions or chop them very finely. Grate the garlic. Chop the parsley.

Place the ground meat in a large bowl. Add the onions, garlic, soaked bread, the two raw eggs, dried herbs, chopped parsley, paprika powder, salt and pepper. Mix well with your hand.

Place about half of the meat in a roasting tin, form a long shape of about 23 cm/ 9 inch, arrange the hard boiled eggs on top and cover with the rest of the meatloaf mixture. Give the meatloaf a nice form, oiling your hands lightly for this purpose.

Pour the canned tomatoes and the oil around the meatloaf, add some salt, pepper and more dried herbs and bake for 40 to 60 minutes or until the juices run clear. Let rest for about 15 minutes and serve with potatoes and vegetables or salad of choice.


Nutrition Information:
Yield: 6 Serving Size: 1/6 of the dish
Amount Per Serving:Calories: 607 Total Fat: 37g Saturated Fat: 13g Trans Fat: 1g Unsaturated Fat: 19g Cholesterol: 336mg Sodium: 1170mg Carbohydrates: 12g Fiber: 1g Sugar: 3g Protein: 54g
Nutritional information is not always accurate.

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16 comments

[email protected]'s Recipes 08/04/2017 - 11:59

My husband loves meatloaf, frikadellen, meatballs…you name it. I used to make falscher Hase very often for him, but he complained about the eggs inside (he only eats eggs with runny yolk)..so now I just simply make Hackbraten.

Reply
Balvinder 08/04/2017 - 16:49

Amazing recipe and a must try for me. Love the eggs in there.

Reply
Cheyanne @ No Spoon Necessary 10/04/2017 - 15:41

Growing up meatloaf was one of my favorites! But I have to admit, I haven’t had it in YEARS. I’m loving this one! It’s kinda like Scotch eggs in meatloaf form! So clever! Cheers!

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allie 10/04/2017 - 16:04

Hi Adina – loving this tender, juicy meatloaf with the eggs hidden inside. Reminds me of Scotch eggs too. So flavorful and a surprise with the hidden hard boiled eggs. I hope you and your family are well my friend and having a great week – one more week ’til Easter! xo

Reply
Valentina | The Baking Fairy 10/04/2017 - 16:32

This looks absolutely delicious! I’m the same way, I rarely ever make meatloaf but when I do it’s such a treat. I will have to try your recipe!

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Denise Browning 10/04/2017 - 16:44

Adina: This looks simply fantastic. In Southern Brazil where there is a lot of German immigrants, the meatloaf is stuffed with boiled eggs and topped with bacon. A similar recipe is on my blog too. My children and I are fans of it!

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Dawn - Girl Heart Food 10/04/2017 - 16:49

Meatloaf is such a classic! It’s definitely something I had growing up and total comfort food to me. I’ve never had with egg inside there before, but it makes for a lovely presentation! I’ll have to give this one a try next time I make it! Looks delicious 🙂

Reply
Kate @ Framed Cooks 10/04/2017 - 17:37

I love the surprise of an egg in the meatloaf! A perfect Easter week supper!

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rosita vargas 10/04/2017 - 19:12

El pastel de carne se ve jugoso y tentador y como siempre todo perfecto ,mi paladar sufre mirando ricas comidas y sabrosas,saludos y abrazos.

Reply
Shashi at Savory Spin 10/04/2017 - 21:41

When I was younger, I used to not be a huge fan of meatloaf but, when my mom would stuck an egg in it, I loved it! Your meatloaf reminded me of that bit of my childhood – thank you! Glad I stumbled by here today. Hope you have a wonderful rest of the week.

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Laura Dembowski 10/04/2017 - 21:42

I love meatloaf but have never made it with eggs. I usually make it with ketchup and cheerios which is fun and tasty!

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Agness of Run Agness Run 10/04/2017 - 22:22

This seems so yummy! It’s so mouthwatering, Adina!

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grace 11/04/2017 - 19:33

what a unique meatloaf! i’d love to find an eggy surprise inside. 🙂

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Sissi 18/04/2017 - 21:41

Gorgeous Easter dish, Adina! I must remember your recipe for next Easter. Especially if it’s easy!

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vickie 23/07/2017 - 00:48

My Mom and her Mom and so on have made meatloaf with ground beef and pork saug. corn flakes and boiled eggs in the middle. Now I am the last to have all the recipes to pass on but it is hard since none of them ever measured and I want to write it all down and make a family cookbook.

Reply
Adina 23/07/2017 - 19:47

That’s a great idea, family recipes are always the best. And I know about having old recipes with vague measurings, I really had to “work” hard to find the right measures on some of my grandmother’s recipes. 🙂

Reply

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