Egg stuffed meatloaf is just as easy to make as regular meatloaf, but it’s so festive and elegant, and so much fun to eat!
This egg-stuffed meatloaf recipe 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.
How do I put eggs in a meatloaf?
Egg stuffed meatloaf looks quite sophisticated and difficult to make, but it’s actually very 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.
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.
Almond flour and parmesan replace the breadcrumbs
I add healthy almond flour and parmesan cheese to this egg stuffed meatloaf instead of breadcrumbs. They work well to absorb the cooking juices and keep most of them inside the meatloaf.
The ketchup is optional
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 would be fine too, even if you want this recipe to be keto or low-carb.
How to serve egg stuffed meatloaf?
Serve it with any side dish that you would normally serve with meatloaf. I often serve it with any of the following:
What about leftovers?
You can keep leftovers in the fridge, in an airtight container, for 3-4 days. I like to eat them cold, with fresh-cut veggies and quick pickles.
Egg Stuffed Meatloaf
INGREDIENTS
- 1 large egg
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1/2 teaspoon dried thyme
- 2 lbs. lean ground beef (85/15)
- 1/2 cup almond flour
- 1/2 cup grated Parmesan
- 4 hard boiled eggs
- 2 tablespoons unsweetened ketchup (or regular ketchup)
INSTRUCTIONS
- Preheat oven to 350° F. Line a sheet pan with foil.
- In a medium bowl, whisk together the egg, salt, pepper, garlic powder, onion powder and thyme.
- Add in the ground beef, almond flour and Parmesan. Gently mix, just until uniform.
- Divide the beef mixture into to halves. Form one half into a roughly 8-by-4-inch rectangle (you can use a clingwrap-lined loaf pan as your mold). 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 egg stuffed 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 the ketchup.
- Bake the meatloaf until the center of the loaf registers 160° F, 50-60 minutes.
- Rest the meatloaf for 15 minutes before slicing and serving.
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Vered DeLeeuw, LL.M., has been following a healthy real-food diet and blogging about it since 2011. She has taken 
