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meatloaf with eggs cut to show the egg inside with sauce on a platter.
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4.53 from 23 votes

Easy Meatloaf with Eggs

This juicy beef meatloaf stuffed with hard boiled eggs, an easy and delicious recipe using leftover hard boiled eggs.
Prep Time30 minutes
Cook Time1 hour
Additional Time15 minutes
Total Time1 hour 45 minutes
Course: Meat Recipes
Cuisine: German
Servings: 6 servings
Calories: 607kcal
Author: Adina

Ingredients

Meatloaf:

  • 4 eggs Note 1
  • 2 oz white bread 60 g
  • ¾ cup milk 150 ml
  • 2 lbs ground beef 1 kg, 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/ 60 g + ¾ cup milk/ 150 ml
  • 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: Pour the canned tomatoes and the oil around the meatloaf, and add some salt, pepper, and more dried herbs.
    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 potatoes and vegetables or salad of choice.

Notes

  1. Eggs: You can use leftover hard-boiled eggs, too.
  2. Ground meat: You can use a mixture of ground beef and ground pork, too. 

Nutrition

Serving: 1/6 of the dish | Calories: 607kcal | Carbohydrates: 12g | Protein: 54g | Fat: 37g | Saturated Fat: 13g | Polyunsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 336mg | Sodium: 1170mg | Fiber: 1g | Sugar: 3g