Klops is an Eastern European meatloaf that is stuffed with hard-boiled eggs, then baked.
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.
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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:
Whisk the egg with the seasonings. Add the beef, the almond flour, and the 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 with ketchup, then bake for about 60 minutes at 350°F. Let the meatloaf 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 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
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.
I like to top this meatloaf with a little sugar-free ketchup, which is purely optional. But ever since I made this ketchup-glazed keto meatloaf recipe, I think that ketchup really enhances meatloaf.
So I do like to use it.
Since it's such a small amount of ketchup, regular ketchup should be fine too, but the nutritional info will obviously change.
Please don't. It's much too dry. The leanest you should go is 85/15.
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:
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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Recipe Card
Egg-Stuffed Meatloaf
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 lbs. lean ground beef (85/15)
- ½ cup blanched finely ground almond flour
- ½ cup grated Parmesan (not shredded)
- 4 hard boiled eggs
- 2 tablespoons unsweetened ketchup
Instructions
- Preheat your 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.
Video
Notes
Add Your Own Notes
Nutrition per Serving
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
Debra
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
I can see your point, Debra! Glad you like this recipe.