Klops is an Eastern European meatloaf stuffed with hard-boiled eggs and baked. It's almost as easy to make as a regular meatloaf, but it's festive and elegant and so much fun to eat!
Stuffed foods are so much fun to eat. That's why I like Scotch eggs and cheese-stuffed meatballs. While this egg stuffed meatloaf looks sophisticated and difficult to make, it's actually 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 before baking.
Ingredients
Here's a look at the ingredients needed to make this meatloaf. The exact measurements are included in the recipe card below.
- Egg: I use large eggs in most of my recipes, including this one.
- To season: Kosher salt, black pepper, 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 almond flour.
- Grated parmesan: Make sure you use finely grated cheese and not coarsely shredded.
- Hard-boiled eggs: To stuff inside the meatloaf.
- Unsweetened ketchup: It's OK if you use regular ketchup since we're using very little of it.
Variations
- Add ½ teaspoon of cumin. I like the warmth it adds.
- If you don't mind the carbs, use breadcrumbs (gluten-free if needed) instead of almond flour.
- Use medium-boiled eggs instead of hard-boiled.
Instructions
The detailed instructions for making this recipe are included in the recipe card below. Here are the basic steps:
Whisk the egg and seasonings. Add the beef, almond flour, and parmesan and mix until uniform.
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 the meatloaf with ketchup.
Bake the meatloaf for about 60 minutes in a 350°F oven. Let it rest before slicing.
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.
In this case, since it's important to make sure the two layers of the meatloaf stick together, you will need to work the meat for as long as it takes until you're confident it will stay together and not burst at the seams while baking.
Surprisingly, even with this much handling, this meatloaf is not too dense!
Recipe FAQs
There's no need for that. I add almond flour and parmesan cheese instead of breadcrumbs. They work well to absorb the cooking juices and keep most of them inside the meatloaf.
However, if you don't mind the carbs, you can replace the almond flour with breadcrumbs (gluten-free if needed).
I like to top this meatloaf with a small amount of sugar-free ketchup. This is optional, but ever since I made this ketchup-glazed keto meatloaf recipe, I think that ketchup greatly enhances meatloaf.
Since it's such a small amount of ketchup, regular ketchup should be fine, but the nutritional info will obviously change.
Please don't. It's too dry to be used in a meatloaf. The leanest you should go is 85/15.
Serving Suggestions
You can serve this meatloaf with any side dish you would typically serve with any other meatloaf. I like to serve it with easy vegetable sides like creamed spinach or steamed broccoli. It's also good with salads, including spinach salad, arugula salad, and homemade coleslaw.
Storing Leftovers
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them in the microwave, covered, at 50% power.
They are also good when served cold, with fresh-cut veggies, Dijon mustard, and quick pickles or pickled red onions.
More Meatloaf Recipes
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Recipe Card
Egg Stuffed Meatloaf
Video
Ingredients
- 1 large egg
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons smoked paprika
- 2 pounds lean ground beef - 85/15
- ½ cup almond flour - see notes below
- ½ cup grated parmesan - not shredded
- 4 hard boiled eggs
- 2 tablespoons unsweetened ketchup
Instructions
- Preheat the oven to 350° F. Line a sheet pan with foil (for easy cleanup) and grease the foil.
- In a medium bowl, whisk together the egg, salt, pepper, garlic powder, onion powder, and smoked paprika.
- Add the ground beef, almond flour, and parmesan. Gently mix, just until uniform.
- Divide the beef mixture into two halves. Form one half into a roughly 8-by-4-inch rectangle (you can use a clingwrap-lined loaf pan as your mold, as shown in the video below) and place the rectangle on the prepared baking sheet. 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. With your fingers, pinch the edges of the two rectangles together to create one meatloaf. Pinch well to prevent the meatloaf from bursting at the seams as it bakes. You can transfer pinches of ground beef to sparse areas where eggs are peeking or where it's difficult to pinch the edges together.
- Brush the meatloaf with ketchup.
- Bake until the center of the loaf registers 160°F, 50-60 minutes.
- Rest the meatloaf for 15 minutes before slicing and serving.
Notes
- 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. 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.
- If you don't mind the carbs, you can replace the almond flour with breadcrumbs (gluten-free if needed) and use two large eggs.
- For the ground beef, the leanest you should go is 85/15. Leaner than that would result in a dry meatloaf.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them in the microwave, covered, at 50% power, or serve them cold.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Alicia says
I used half beef and half pork because I was worried this might turn out a bit dry, and it still turned out dry. I baked it for 55 minutes, and used all the same ingredients listed but replaced almond flour with breadcrumbs.
I loved the taste but wished it were more moist. Is there anything I could do to make it less dry?
Vered DeLeeuw says
Hi Alicia,
Thank you for the helpful feedback! You did nothing wrong - breadcrumbs are more absorbent than almond flour, and if using them, it's a good idea to increase the eggs to two. I'll add this to the recipe notes. I apologize - this info should have already been there.
Debra says
Great recipe, thanks!
Regarding the rule about handling the meatloaf and it becoming dense, my family has always preferred denser meatloaf. It stays together better, especially the next day when you go to make a sandwich from the leftovers. So this is more of a preference guideline than an actual rule.
Vered DeLeeuw says
I can see your point, Debra! Glad you like this recipe.