Beef Meatloaf with Eggs
Like apple pie, pork roast and delicious beef goulash, this beef meatloaf with eggs in the middle is another recipe, that has been in our family for generations. It's such a traditional, classic meatloaf recipe, perfect for festive days. It won't leave you unimpressed, especially with those hard-boiled eggs in the middle. It needs to be juicy, it needs to have a beautiful shape and the eggs inside shouldn't be green (which means they are overcooked). This meatloaf recipe has been tested three times and we are super happy with the result:
- made with ground beef (100% ground beef chuck)
- juicy, soft and incredibly flavorful
- perfect for Sunday roast and other festive dinners
- classic, rustic meatloaf recipe with hard-boiled eggs
- served with an aromatic, silky meatloaf sauce
How to make egg stuffed meatloaf?
Making egg stuffed meatloaf requires a little bit of focus and attention, just like making any other classic dish at home. Don't worry, it's not hard to make and with a little practice and attention, you will nail this one. You will be so proud of yourself even I am excited for you. This is how you make it:
- Soak bread in milk and heavy cream
- Pan-fry onion, garlic in spices in a skillet
- Combine ground beef with soaked bread, onion, garlic, and spices
- Shape the meat into a meatloaf and make a long hole in the middle for the eggs
- Arrange hard-boiled eggs
- Cover the eggs with meat, tightly seal the meatloaf and tie with a kitchen string
- Pour beef stock into the baking dish and cover with foil
- Transfer to the oven and roast
- Glaze the meatloaf
- Roast for a couple of minutes
- Leave the egg stuffed meatloaf to rest for 10 minutes, then serve with the sauce
How to make meatloaf sauce
Serving the sauce with this meatloaf is so so so so important and you shouldn't leave it out. If you serve your meatloaf with the sauce it's juicer and just more flavorful overall, it's so worth making it. Making the sauce for meatloaf is simple and pretty quick. You will need beef stock, bbq sauce, white wine, Worchestershire sauce, a bit of flour and butter. You make the sauce for meatloaf like this:
- Add butter to a saucepan and let it melt
- Add flour and cook for a few minutes
- Add bbq sauce and while whisking pour in the beef stock
- Pour white wine into the mixture. Add Worchestershire sauce and the remaining roasting liquid
- Season with salt, pepper, and herbs
- Serve with homemade meatloaf and devour
How to cook hard-boiled eggs for meatloaf?
For this meatloaf, the eggs have to be hard-boiled but not overcooked or they won't be as pleasant to look at. They will turn greenish, which isn't the prettiest look for eggs. Place a saucepan over medium-high heat. When the water starts to boil, add the room temperature eggs and cook them (low simmer) for 10 minutes. Then cool under cold running water.
Tip: If you just took your eggs out from the fridge, dip them 2 - 3 times into boiling water. This will prevent them from cracking while cooking.
Tip: The easiest way to peel the eggs is by starting to peel them from the bottom up, so from the thickest part up.
How to keep the meatloaf from falling apart and cracking?
Four things can help prevent the meatloaf from falling apart or cracking on top. First, make sure to knead the meatloaf mixture well before shaping it into a loaf.
Then, make sure that the hole is deep enough for the eggs. When we cover the eggs with the rest of the meat we need to seal it tightly. There should be at least 3 cm or 1 1/4 inch of meat covering the eggs. Wash your hand under cold running water and slide them over the meatloaf to smooth the top surface of the beef meatloaf.
Tie and knot the meatloaf with kitchen string at intervals every few centimeters/inches. This will help the meatloaf to stay intact and it will hold its beautiful shape.
Choose fatty parts of the beef, such as chuck. The leaner the meat, the higher the possibility for the meatloaf to fall apart and crack. Feel free to use a mixture of ground pork or ground veal as well, but don't substitute more than half of the ground beef.
What to serve with meatloaf with hard-boiled eggs?
Serve this tasty beef meatloaf with a simple meatloaf sauce and choose a side you love. We adore these:
- Best Mashed Potatoes
- Roasted Butternut Squash with Pancetta and Chestnuts
- Orange Glazed Carrots
- Baked Potato Wedges
- Parsnip puree with pear
How long to cook meatloaf?
This meatloaf with eggs cooks in three steps. First, place the beef meatloaf, covered with aluminum foil and parchment paper in the preheated oven on the middle rack. Roast for 45 minutes at 170°C / 340°F. Then, remove the parchment paper and aluminum foil and continue to roast for 30 - 35 minutes at 170°C / 340°F. At this point, the meatloaf is already cooked. However, we want to make it more festive and flavorful. Glaze the meatloaf with the mixture of bbq sauce and oyster sauce. Place back in the oven and roast for another 10 - 15 minutes at 210 °C / 410 °F.
The internal temperature of the beef meatloaf after roasting should be around 65°C / 150°F.
Remove the roasted egg stuffed meatloaf from the oven and let it rest for 10 - 15 minutes, that way it will be easier to slice.
How to store meatloaf with eggs?
Store any leftovers in an airtight container, in a fridge, for up to three days. Reheat before serving by placing it into a preheated oven for about 5 - 10 minutes.
Try these tasty Sunday roast too
METHOD
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veggies and herbs for the meatloaf
Preheat your oven to 170°C / 340°F. Slice the stale bread in small cubes. Place in a small bowl. Pour the hot milk and hot heavy cream over the bread and set aside for a few minutes or until it comes to room temperature. Dice the onion, garlic, and parsley. Place a skillet over medium-high heat. Add olive oil and diced onion. Cook until the onion softens, then add diced garlic, chopped parsley, ground paprika powder, oregano, thyme, and coriander. Stir to combine and cook for about 2 minutes. Transfer the mixture to the stale bread mixture in a bowl and stir well to get a smooth, paste-like texture.
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make the meatloaf mixture
Place ground beef (at room temperature) to a large bowl. Add cool bread mixture to the meat and stir well to combine. Season with salt and pepper. Add egg yolk, egg, dijon mustard, and Worcestershire sauce. Mix and knead the meat mixture well. Shape into a loaf. Make a hole lengthways in the center of the meatloaf to create space for hard-boiled eggs. Arrange peeled hard-boiled eggs and close tightly with the rest of the meat. Tie and knot the meatloaf with kitchen string at intervals every few centimeters/inches. It should be tied in four places. Place in a deep baking dish. Pour 120 ml (1/2 cup) beef stock to the baking dish with the meatloaf.
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roast
Cover the meatloaf with a sheet of parchment paper and then cover it with another layer of aluminum foil. Place in the preheated oven on the middle rack. Roast for 45 minutes at 170°C / 340°F. Then, remove the parchment paper and aluminum foil and continue to roast for 30 - 35 minutes at 170°C / 340°F. While the meatloaf is roasting pour its juice over the meatloaf to maintain the juiciness. Remove the roasted meatloaf from the oven, pour the remaining roasting juices in a bowl and save for later. In a separate small bowl stir to combine bbq sauce and oyster sauce. Glaze the meatloaf with the mixture. Place back in the oven and roast for another 10 - 15 minutes at 210 °C / 410 °F.
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meatloaf sauce
Add butter to a saucepan. Place over low heat and let it melt. Add flour and cook over low heat for about 3 - 5 minutes or until the flour becomes golden brown. Make sure it doesn't burn - keep an eye on it and stir continuously. Add bbq sauce and gradually, while constantly whisking with a whisk pour in the beef stock to get a smooth, shiny sauce. Bring to a boil, then add white wine, Worchestershire sauce and saved strained roasting liquid. Cook for 5 - 10 minutes (low simmer) to thicken the sauce. Season with salt and pepper. Optionally add chopped herbs, for example, thyme, parsley or tarragon.
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Serve
Remove the roasted egg stuffed meatloaf from the oven and let it rest for 10 - 15 minutes, that way it will be easier to slice. Cut on about 2 cm / 1-inch slices and serve with the meatloaf sauce.
