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Easy Meatloaf with Eggs

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

This meatloaf with eggs is comfort food at its best. Ground meat, eggs, tomato sauce, all smothered together in the oven, served with mashed potatoes and veggies. Food that both kids and grown-ups looooove!

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 particular recipe is something special, I actually think I make this meatloaf with eggs more often than I make a regular “unstuffed” meatloaf.

Easy Meatloaf with 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.

Although this is a recipe I 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.

Easy Meatloaf with Eggs

What do you need to make a meatloaf with eggs?

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 millions of them in my kitchen after Easter.

How to cook hard-boiled eggs:

  • If you don’t have leftover eggs, you will have to cook some. The following method is the best, most energy-saving way of cooking them.
  • Place them into 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.

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 in 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.
Easy Meatloaf with Eggs

How to make meatloaf with eggs inside?

  • 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. Soak it in milk while you prepare the rest of the ingredients.
  • Combine beef, 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 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?

  • Let the meatloaf rest for about 15 minutes before slicing.
  • Serve with potatoes and vegetables or salad of choice.

Here are some good side dish ideas:

More hard-boiled egg recipes:

meatloaf with egg in the middle
meatloaf with eggs served with tomato sauce on a platter.

Easy Meatloaf with Eggs

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
  • Sauce:
  • 1 tablespoon 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

Meatloaf:

  1. 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.
  2. Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
  3. Break the white bread into small pieces, place it into a bowl, cover it with the milk and let soak until needed.
  4. Grate the onions or chop them very finely. Grate the garlic. Chop the parsley.
  5. 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.
  6. 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.

Sauce:

  1. Pour the canned tomatoes and the oil around the meatloaf, add some salt, pepper, and more dried herbs.
  2. 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: 607Total Fat: 37gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 336mgSodium: 1170mgCarbohydrates: 12gFiber: 1gSugar: 3gProtein: 54g

Nutritional information is not always accurate.

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Robyn Garrett

Friday 19th of March 2021

This looks wonderful and a must try. I noticed the ingredient list calls for tomato sauce, but I don’t see where it’s used in the instructions. Did I miss something?

Adina

Friday 19th of March 2021

@Robyn Garrett, Hi Robyn. Thank you for your comment. The tomato sauce should be listed as a heading, unfortunately the recipe card doesn't allow headings or bolds to make things clearer. So actually,Tomato sauce should only be the heading for the following ingredients, which you will need to make the sauce itself.

vickie

Sunday 23rd of July 2017

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.

Adina

Sunday 23rd of July 2017

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. :)

Sissi

Tuesday 18th of April 2017

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

grace

Tuesday 11th of April 2017

what a unique meatloaf! i'd love to find an eggy surprise inside. :)

Agness of Run Agness Run

Monday 10th of April 2017

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

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