It’s almost as easy to make as a regular meatloaf, but it’s so festive and elegant, and so much fun to eat! This meatloaf is so much fun to make and eat! I think that stuffed foods, in general, are awesome. Cutting into a dish and finding something yummy hiding inside - how fun is that! That’s why I like Scotch eggs and cheese-stuffed meatballs. Egg-stuffed meatloaf looks quite sophisticated and difficult to make, but it’s actually quite easy. It’s just a meatloaf that you split into two parts, place hard-boiled eggs in the middle, and put the two parts back together.
Ingredients
You’ll only need a few simple ingredients to make this tasty meatloaf. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: Egg: I use large eggs in most of my recipes, this one included. Salt and pepper: I use sea salt in this recipe. When I use kosher salt, which is coarser, I use a little more - 1 ½ or even 2 teaspoons instead of one. Spices: I use garlic powder, onion powder, and smoked paprika. Ground beef: I use a lean mixture (85/15). Extra-lean will be too dry, in my opinion. Almond flour: I use blanched finely ground flour. Grated parmesan: Make sure you use finely grated cheese and not coarsely shredded. Hard-boiled eggs: To stuff inside the meatloaf. You can also use medium-boiled eggs. Unsweetened ketchup: It’s OK if you use regular ketchup since we’re using very little of it.
Instructions
Making egg-stuffed meatloaf is easier than it looks! The detailed instructions for making this recipe are included in the recipe card below. Here are the basic steps:
Expert tip
When making this recipe, you will need to break one of the basic rules of making meatloaf - handling the meat minimally and lightly to keep the meatloaf from becoming too dense. Divide the mixture into two parts. Form one part into an 8-by-4-inch rectangle. Place the hard-boiled eggs, evenly spaced, on top. Place the second half of the beef mixture on top of the eggs. Press it so that it adheres to the bottom layer. Pinch the edges well! Brush with ketchup, then bake for about 60 minutes at 350°F. Let the meatloaf rest before slicing. In this case, since it’s important to make sure that the two layers of the meatloaf stick together, you will need to work the meat for as long as it takes until you’re sure it will stay together and not burst at the seams while baking. Surprisingly, even with this much handling, this meatloaf is not too dense.
Frequently asked questions
Serving suggestions
You can serve this meatloaf with any side dish that you would normally serve with any other meatloaf. I often serve it with one of the following:
Jicama friesRoasted red onionsMashed butternut squashRoasted bell peppers
Storing leftovers
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them in the microwave, covered, on 50% power. I actually like to eat them cold, with fresh-cut veggies and quick pickles.
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