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    Home » Meat Recipes » Egg-Stuffed Meatloaf (Klops)

    Egg-Stuffed Meatloaf (Klops)

    Last updated: May 2, 2022 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Jump to Video Print Recipe

    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!

    Egg stuffed meatloaf (klops) served on a white tray.

    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.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe Card

    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.

    A photo collage showing steps 1-4 for making egg-stuffed meatloaf.

    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!

    A photo collage showing steps 5-8 for making egg-stuffed meatloaf.

    Brush with ketchup, then bake for about 60 minutes at 350°F. Let the meatloaf rest before slicing.

    A photo collage showing steps 9-12 for making klops.

    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

    Should I add breadcrumbs?

    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.

    Can I omit the ketchup?

    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.

    Can I use extra-lean ground beef?

    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:

    • Jicama fries
    • Roasted red onions
    • Mashed butternut squash
    • Roasted 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.

    Egg-stuffed meatloaf, sliced, served on a white tray.

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    Recipe Card

    Egg-stuffed meatloaf, sliced, served on a white tray.
    4.91 from 100 votes
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    Egg-Stuffed Meatloaf

    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!
    Prep Time15 minutes mins
    Cook Time50 minutes mins
    Rest time15 minutes mins
    Total Time1 hour hr 20 minutes mins
    Course: Main Course
    Cuisine: American
    Servings: 8 servings
    Calories: 356kcal
    Author: Vered DeLeeuw
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    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

    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.

    Add Your Own Notes

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    Nutrition per Serving

    Calories: 356kcal | Carbohydrates: 3g | Protein: 28g | Fat: 25g | Saturated Fat: 9g | Sodium: 519mg | Fiber: 1g
    SubscribeI aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.
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    DisclaimersMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

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    About the Author

    Vered Deleeuw 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. Click to learn more about Vered.

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      Recipe Rating




    1. Debra

      July 20, 2023 at 2:00 pm

      5 stars
      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.

      Reply
      • Vered DeLeeuw

        July 20, 2023 at 2:16 pm

        I can see your point, Debra! Glad you like this recipe.

        Reply

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    Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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