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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!
Servings 8 servings
- 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)
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.
Calories: 356kcal | Carbohydrates: 3g | Protein: 28g | Fat: 25g | Saturated Fat: 9g | Sodium: 519mg | Fiber: 1g