German Meatloaf with hard-Boiled Eggs
User Reviews
5
22 reviews
Excellent
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Prep Time
20 mins
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Cook Time
55 mins
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Additional Time
10 mins
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Total Time
1 hr 25 mins
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Servings
8 people
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Calories
4352 kcal
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Course
Main Course
German Meatloaf with hard-Boiled Eggs
Report
German Meatloaf with hard-Boiled Eggs combines seasoned ground meat mixed with breadcrumbs and aromatic spices, enclosing whole hard-boiled eggs in its center. The loaf is shaped carefully to seal the eggs inside and baked until cooked through. This creates a distinctive presentation when sliced, showcasing the eggs inside the rich, savory meat. Often served warm, it offers a hearty texture with the soft boiled eggs adding contrast. Variations include using different ground meats and optional bacon for extra flavor.
Description
German Meatloaf with hard-Boiled Eggs features a blend of ground beef or other meats mixed with garlic powder, onion, tomato paste, and spices. The mixture is formed into a loaf shape, layering hard-boiled eggs in the center before sealing it with the remaining meat mixture. Baking this carefully prevents the eggs from breaking loose. The finished meatloaf presents both the rich, savory meat and the smooth cooked eggs when sliced.
The texture balances moist, well-seasoned meat with firm eggs nestled inside, creating an interesting centerpiece. Olive oil or almond flour may be used on top for moisture or texture, depending on dietary preferences.
This dish can be served sliced as a main course, often complemented with side vegetables or potatoes. It holds well in the refrigerator for a few days but should not be frozen due to potential changes in egg texture. Reheating is best done covered with added broth or water to preserve moisture.
Care in shaping the loaf ensures the eggs remain intact. Using room temperature eggs and meats contributes to a uniform bake and easier handling.
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Ingredients
- 2 pounds ground beef 80% lean (or you can use half pork and half lean ground beef. You may use ground turkey or chicken instead to make this easy meatloaf, making sure your meat has about 20-30% fat)
- 2 teaspoons table salt
- ½ teaspoon black pepper freshly ground
- 1 teaspoon garlic powder or 2 garlic cloves, grated
- 1 yellow onion finely chopped (If you prefer, sweat it in 1-2 teaspoon olive oil over medium heat for 3-5 minutes or until softened, small
- 1 tablespoon tomato paste NOT tomato sauce
- 2 tablespoons green onion plus extra for garnish, or you may use fresh parsley or chives, finely chopped
- 2 egg at room temperature, large
- ½ cup breadcrumbs (Use blanched almond flour if you are on a keto or low-carb diet like I did).
- olive oil if you are on a keto diet, you may use almond flour, to brush the top
- 4 egg peeled (or air-fried hard-boiled eggs, hard-boiled
- 4 smoked bacon thick-cut (optional) -- NOTE: If serving bacon chopped on top of the meatloaf, reduce the amount to 2 strips, strips
Instructions
- Preheat the oven to 375°F (190°C)
- In a large bowl, whisk together eggs, salt, pepper, garlic powder, chopped onion, and tomato paste until homogeneous. Using your hands, mix in the meat and breadcrumbs until forming a homogeneous mixture.
- Transfer half of the beef mixture to a loaf pan or medium rectangular baking dish lined with plastic film or wrap. Flatten it to mold it into a rectangular shape. Then, lift the plastic wrap and carefully transfer it to a flat surface. Line the hard-boiled eggs in the middle of the meat in a straight line, keeping a small even distance between them.
- Place the second half of the meatloaf mixture on top of the eggs, pressing it to "glue" to the bottom layer. Using your fingers, pinch the edges of the two rectangles together very well to mold them into a meatloaf. Otherwise, the meatloaf will burst at the seams as it bakes.
- Gently transfer it to a medium rectangular baking dish (or shallow baking pan), brushed with olive oil at the bottom and sides. Make sure to also brush the German meatloaf with olive oil all over.
- If using bacon strips, you can either lay the bacon strips on top of the meat, or cook them separately, chop them up, and reserve them to serve on top of the baked meatloaf. If making this egg-stuffed meatloaf with leaner meat, use bacon strips on top to keep it moist.
- Bake for 50-60 minutes or until the meat has cooked through. TIP: Use a meat thermometer to ensure the center of the meatloaf registers 160° F (71°C).
- Let it rest for about 10 minutes before slicing. Serve with the chopped bacon strips on top and/or chopped green onions or chives.
- TO COOK MEATLOAF FASTER, divide the meat mixture into 3 equal portions, form each portion into a round mini meatloaf, open a hole in the center of each, and stuff with 1 hard-boiled egg per meatloaf. Cover each egg with the meat, shaping each meatloaf well. Transfer each egg-stuffed meatloaf to a large rectangular baking sheet, greased with olive oil. Brush the meatloaves with olive oil and bake in a preheated oven at 480° F (250 ° C) for 20 minutes. Let it rest for 5-10 minutes before slicing!
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days to maintain freshness.
- Freezing is not recommended because egg whites can toughen upon freezing and reheating.
- Reheat covered in an oven-safe dish with a bit of broth or water at 250°F for 10-20 minutes to retain moisture.
- Optional smoked bacon can be reduced or omitted based on preference.
Nutrition Information
Show Details
Calories
435.2kcal
(22%)
Carbohydrates
5.6g
(2%)
Protein
27.5g
(55%)
Fat
33.7g
(52%)
Saturated Fat
10.4g
(52%)
Polyunsaturated Fat
1.2g
(7%)
Monounsaturated Fat
11.4g
(57%)
Trans Fat
1.4g
(70%)
Cholesterol
214.7mg
(72%)
Sodium
720.8mg
(30%)
Potassium
403.6mg
(9%)
Fiber
2g
(8%)
Sugar
1.7g
(3%)
Vitamin A
235.8IU
(5%)
Vitamin C
1.7mg
(2%)
Calcium
76.3mg
(8%)
Iron
3.4mg
(19%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 4352 kcal
% Daily Value*
| Calories | 435.2kcal | 22% |
| Carbohydrates | 5.6g | 2% |
| Protein | 27.5g | 55% |
| Fat | 33.7g | 52% |
| Saturated Fat | 10.4g | 52% |
| Polyunsaturated Fat | 1.2g | 7% |
| Monounsaturated Fat | 11.4g | 57% |
| Trans Fat | 1.4g | 70% |
| Cholesterol | 214.7mg | 72% |
| Sodium | 720.8mg | 30% |
| Potassium | 403.6mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 1.7g | 3% |
| Vitamin A | 235.8IU | 5% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 76.3mg | 8% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
22 reviews
Excellent
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