Egg Stuffed Meatloaf
User Reviews
5
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Prep Time
15 mins
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Cook Time
50 mins
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Additional Time
15 mins
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Total Time
1 hr 20 mins
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Servings
8 servings
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Calories
356 kcal
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Course
Main Course
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Cuisine
American
Egg Stuffed Meatloaf
Description
This Egg Stuffed Meatloaf recipe features a mixture of ground beef spiced with garlic powder, onion powder, smoked paprika, salt, pepper, almond flour, and grated Parmesan cheese. The seasoned meat is divided and shaped into a base layer on a baking sheet, topped with evenly spaced hard-boiled eggs. The remaining meat mixture forms a top layer, which is pressed and pinched around the edges to fully encase the eggs before baking. This construction results in a cohesive loaf that holds together during cooking.
The meatloaf bakes at 350°F to develop a uniform, slightly browned crust with juicy, tender meat inside, offering a contrast between the savory beef and the creamy hard-boiled eggs. The almond flour acts as a binder while keeping the loaf gluten-free when substituting breadcrumbs. Handling the meat thoroughly is necessary here to ensure the two layers stick well, though care is taken not to overwork the meat enough to make it dense.
Serve this meatloaf sliced to showcase the whole egg center, making an attractive and filling main dish. It works well with sides like vegetables or mashed potatoes. Leftover slices can be reheated gently or enjoyed cold, making this dish suitable for make-ahead meals or leftovers.
For those not limiting carbohydrates, almond flour can be replaced by breadcrumbs, and adding an extra whole egg in the mixture is possible. Use ground beef with at least 15% fat content to maintain moisture and avoid dryness in the loaf.
Ingredients
- 1 egg large
- 1 teaspoon salt sea salt
- ½ teaspoon black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons smoked paprika
- 2 pounds ground beef 85/15, lean
- ½ cup almond flour see notes below
- ½ cup Parmesan Cheese not shredded, grated
- 4 egg hard boiled
- 2 tablespoons ketchup unsweetened
Instructions
- Preheat the 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.
Notes
- Handle meat gently except when pressing edges together to prevent the loaf from bursting during baking.
- Substitute almond flour with breadcrumbs (gluten-free if needed) and add two whole eggs if not restricting carbs.
- Use ground beef with 15% fat content (85/15) or higher to keep the loaf moist.
- Store leftovers in an airtight container up to 3-4 days; reheat covered at 50% microwave power or enjoy cold.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Calories | 356kcal | 18% |
| Carbohydrates | 3g | 1% |
| Protein | 28g | 56% |
| Fat | 25g | 38% |
| Saturated Fat | 9g | 45% |
| Sodium | 519mg | 22% |
| Fiber | 1g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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