Juicy meatloaf with eggs inside, a simple Romanian recipe that works well for family meals or using leftover hard-boiled eggs. It's a classic in Romania and very similar to the German Falscher Hase.
This meatloaf with eggs is one of those recipes I make again and again. It's simple, filling, and works really well as a family meal or when you have people over.
The meat stays juicy, and the eggs in the middle make it a bit different from a regular meatloaf. I often make it after Easter when I have leftover hard-boiled eggs, but it's worth cooking eggs just for this.
It's a classic in Romania and very similar to the German Falscher Hase. If you like this kind of food, you can also try my German Eggs in Mustard Sauce, Romanian Meatballs, or Ground Beef with Mashed Potatoes.
Ingredients: 12 + oil, salt & pepper | Prep Time: 30 minutes | Cook Time: 1 hour | Servings: 6 | Difficulty: Easy
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Recipe ingredients
Eggs: Leftover hard-boiled eggs are perfect here. If you don't have any, cook them in advance and let them cool before using. Check out What to Do with Hard-Boiled Eggs.
Ground meat: Use beef or a mix of beef and pork. A mix gives a slightly juicier result.
Bread: Soaking the bread in milk helps keep the meatloaf soft.
Savory (herb): Dried savory is traditional for this recipe. If you can't find it, use thyme or a mixed dried herb blend. I also use savory in large quantities when making Romanian cabbage rolls.
See the recipe card for full information on ingredients and quantities.
How to make meatloaf with eggs inside?
Preparations: If you don't have leftover hard-boiled eggs, cook them (see Tips). Let them cool until needed, then peel them.
Step #1: Soak the bread in milk while you prepare the rest of the ingredients.
Step #2: Combine beef, onions, soaked bread, grated garlic, two raw eggs, dry herbs, chopped parsley, paprika powder, salt, and pepper. Mix well with your hand.
Step #3: Place half of the meat mixture in the tin and form a long loaf. Arrange the peeled eggs in a row on top.
Step #4: Cover with the remaining meat and press it gently around the eggs to seal them in. Smooth the surface with lightly oiled hands.
Step #5: Mix the sauce ingredients in a bowl.
Step #6: Pour the tomato sauce around the egg meatloaf.
Step #7: Bake it for 40 to 60 minutes or until the juices run clear.
Step #8: Let it rest briefly, slice it thickly, and serve it with the sauce and boiled or mashed potatoes.
Good to know!
Why do juices collect around the meat?
- It's normal if a bit of light foam or juices collect around the meat while baking. This happens when proteins and moisture are released during cooking, especially at higher temperatures or when using lean meat. You can spoon it off before serving.
Do not skip resting time. The meatloaf slices much better after 10-15 minutes.
How to serve?
- Let the meatloaf rest for about 15 minutes before slicing.
- Serve with mashed potatoes, boiled potatoes, or bread, and a simple vegetable side or salad.
Do you like this recipe?
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Easy Meatloaf with Eggs
Equipment
- Roasting dish
- Small saucepan for boiling the eggs
- Bowls
Ingredients
Meatloaf:
- 4 eggs Note 1
- 2 oz white bread
- â…” cup milk
- 2 lbs ground beef Note 2
- 2 medium onions
- 2 garlic cloves
- 2 eggs
- 2 teaspoons dried thyme or savory
- 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:
- 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.4 eggs
- Preheat the oven to 400°F/ 200°C.
- Soak the bread: Break the white bread into small pieces, place it into a bowl, cover it with the milk, and let it soak until needed.2 oz white bread + â…” cup milk
- Prepare vegetables: Grate the onions or chop them very finely. Grate the garlic. Chop the parsley.2 medium onions + 2 garlic cloves + 2 tablespoons fresh parsley
- Combine meatloaf ingredients: 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.2 lbs ground beef / 1 kg + onions + garlic + bread + 2 eggs + 2 teaspoons dried thyme + 1 teaspoon sweet paprika powder + 2 teaspoons fine sea salt and freshly ground black pepper
- Shape egg meatloaf: Place about half of the meat in a roasting tin, form a long shape of about 9 inches/ 23 cm, 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:
- Combine sauce ingredients: Mix the canned tomatoes, oil, salt, pepper, and dried herbs. Pour them around the meatloaf in the roasting tin.1 can chopped tomatoes + 1 tablespoon olive oil + ½ teaspoon dried savory or thyme + ½ teaspoon dried rosemary + fine sea salt and pepper
- Bake egg meatloaf for 40 to 60 minutes or until the juices run clear. Let rest for about 15 minutes, and serve with boiled potatoes or mashed potatoes and vegetables or salad of choice.
Notes
- Eggs: You can use leftover hard-boiled eggs, too.
- Ground meat: You can use a mixture of ground beef and ground pork, too.Â
Kathy says
I love meatloaf of all creations, from every side of the globe. I made your recipe and it's now in the oven. It smells so good! Thank you for sharing this recipe. I plan to try more of your recipes in the future.
Adina says
Hi Kathy. I am so happy to hear it, I hope you find many recipes you like.
Robyn Garrett says
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 says
@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.