Egg-stuffed meatloaf is just 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 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.
The ingredients you’ll need
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.
- Salt and pepper.
- Spices: Garlic powder, onion powder, and dried thyme.
- Ground beef: I use a lean mixture (85/15).
- Almond flour: I use blanched finely ground flour, but almond meal should work too.
- Grated parmesan: Make sure you use finely grated cheese and not coarsely shredded.
- Hard-boiled eggs.
- Unsweetened ketchup: It’s not the end of the world to use regular ketchup since we’re using very little of it.
How to make egg-stuffed meatloaf
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.
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.
- Bake for about 60 minutes at 350°F.
- Let it rest before slicing.
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
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.
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- 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.