Juicy beef meatloaf stuffed with hard boiled eggs, an easy and delicious recipe using leftover hard boiled eggs.
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 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.
INGREDIENTS FOR THE EGG STUFFED MEATLOAF
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.
You can either use ground beef or a mixture of ground beef and pork to make the meatloaf with hard boiled eggs.
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.
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:
- 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
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
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