I make a mean meatloaf, really I do–and I’m kinda proud of it (sorry, not sorry–it’s GOOOD). But, sometimes, I just want something more from my loaf-of-meat-baked-and-slathered-in-ketchup. But I still want meatloaf. It’s quite the conundrum. That’s where this recipe for Stuffed Egg Meatloaf comes in. It’s not just an egg stuffed inside meatloaf…it’s better than that. And so, it’s the best recipe for this conundrum of wanting meatloaf–but wanting more. LOL!
So, just an FIY. I typically try to make this with a soft-boiled egg at our house, but, a couple of times, the egg got a little over-done and it was still pretty awesome. So, you can do it either way. But don’t try to get the egg to cook inside the meatloaf. I tried that once and the egg wasn’t even quite soft-boiled…it was kinda ewey. So, be sure to remember that boiling step…it’s kind a important.
Stuffed Egg Meatloaf
- 2 pounds Lean Ground Beef ground chuck or round
- 2 Eggs beaten
- 4 Eggs soft boiled
- 2 slices Toast crumbled (or 12 Saltine Crackers, crumbled)
- 1/2 cup finely chopped Onion
- 1/2 cup finely chopped Bell Pepper
- 1/2 cup diced Celery
- 1 teaspoon Celery Seed
- 2 teaspoons Worcestershire Sauce
- 1 teaspoon minced Garlic
- 1 large can Tomato Sauce
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 can Tomato Paste to put on top of the meatloaf--you can substitute Catsup
Preheat oven to 350⁰.
Place the 4 eggs in a small sauce pan, cover with water, and add a pinch of salt.
Place over high heat and bring to a boil. Remove from heat, cover tightly,and set timer for 7 minutes. After 7 minutes, pour off water and replace with cold water to arrest cooking. Set aside.
Place the Ground Beef in a large mixing bowl.
Add the Toast or Crackers and the beaten Eggs and mix well (use your hands).
Add the Onion, Bell Pepper, Celery, Celery Seed, Worcestershire Sauce, Garlic, Tomato Sauce, Salt, and Pepper.
Mix it all up really well (squish it between your fingers)!
Peel the boiled eggs and set aside.
Place half the meatloaf mixture into the baking pan--you can use a loaf pan (but I usually just use a rectangular cake pan).
Take the eggs and cut off the ends (just a small amount, so the ends are flat). Place end-to-end on top of the center of the meatloaf mixture.
CAREFULLY place the rest of the meatloaf mixture on top and around the eggs.
Using your hands, spread the Tomato Paste (or Catsup) on top of the meatloaf.
Bake for approximately 45 minutes, or until juices run clear.
So, what do you think? Are you gonna try the Stuffed Egg Meatloaf? I sure hope you do. Leave me a comment to let me know how it goes! And be sure to like us on Facebook.