Meatloaf with Hard Boiled Eggs
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Unrated
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Prep Time
25 mins
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Cook Time
1 hr 25 mins
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Chill the Meat
15 mins
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Servings
6
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Calories
4661 kcal
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Course
Main Course, Dinner
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Cuisine
Greek
Meatloaf with Hard Boiled Eggs
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Greek-style meatloaf stuffed with hard boiled eggs baked in smoky cumin-paprika tomato sauce is a family favorite that's inexpensive, easy to prepare, and a crowd-pleaser.
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Ingredients
For the Meatloaf
- 6 large eggs
- 1 medium onion, grated
- 1 1/3 pounds lean ground beef (preferably 85/15)
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh mint
- 1/2 cup panko breadcrumbs
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 cup grated Parmesan cheese
- 1 tablespoon red or white wine vinegar
- 3 tablespoons extra virgin olive oil
- kosher salt
- freshly ground black pepper
For the Cumin-Paprika Tomato Sauce
- 1/4 cup extra virgin olive oil
- 2 tablespoons tomato paste
- 2 cups water
- 2 bay leaves
- 1 teaspoon ground cumin
- 2 teaspoons smoked paprika
- 2 teaspoons sugar
- kosher salt
- freshly ground black pepper
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Instructions
- Cook the eggs. Place 5 eggs into a saucepan, reserving 1 for the meatloaf mixture, and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes. Drain and set the eggs aside to cool. When the eggs are cold enough to handle, peel and set them aside.
- Make the meatloaf mixture. Crack the remaining egg into a large bowl. Add the onion, ground beef, parsley, mint, panko breadcrumbs, garlic, cumin, paprika, Parmesan cheese, oregano, vinegar, and olive oil. Season with a large pinch each salt and pepper. Using your hands, gently mix everything to incorporate. Cover and refrigerate the mixture for at least 15 minutes to allow the flavors to develop and for the mix to solidify slightly, making it easier to shape. Preheat the oven to 375°F while the meat mixture rests.
- Shape the meatloaf. Line a rimmed baking sheet with a large sheet of aluminum foil. Top it with a sheet of parchment paper of the same size. Add the meat mixture to the center of the prepared baking sheet. Gently press down to flatten it into a large rectangle, approximately 8 to 9 inches wide and 12 inches long.
- Add the hard-boiled eggs. Using the back of a spoon make 5 shallow indentations down the center of the meat mixture. Place an egg in each indentation, end to end. With the eggs in place, use the paper to lift the meatloaf mixture over them. Roll the meatloaf into a relatively tight log, pressing the meat mixture together to seal the ends. Once you have a tight roll, wrap the meatloaf in the parchment paper and aluminum foil, crimping the edges of the foil to seal.
- Bake the meatloaf. Bake it for 1 hour and 20 minutes. Then, unwrap the foil and parchment paper and cook for another 15 minutes or until golden. Remove from the oven and set aside to rest. Turn the oven temperature up to 400°F.
- Make the sauce. While the meatloaf bakes, add the olive oil and tomato paste to a wide saucepan over medium heat. Cook the paste, stirring, for a minute, until slightly darkened. Add the water, bay leaves, cumin, paprika, sugar, and a pinch each of salt and pepper. Bring to a boil and then simmer until thickened slightly, for 13 minutes. Taste and adjust seasoning as needed. The sauce should have a balanced salty, sweet, and savory tone. Pour the sauce into an ovenproof baking dish.
- Combine meatloaf and sauce. Slice the meatloaf into portions and place cut side down into the dish with the sauce. Bake for 15 minutes, or until the meatloaf is slightly browned and the sauce thickens around the edges of the dish. Serve immediately with the sauce spooned over top.
Notes
- to browse quality Mediterranean ingredients including the
- olive oil,
- cumin
- , smoked paprika and oregano
- used in this recipe.
- . You could substitute the beef for ground turkey, veal, pork, or lamb. Or use a combination.
- . If you have an intolerance to gluten, feel free to use gluten-free breadcrumbs. You can also replace the breadcrumb with an additional egg, a grated and strained potato, or oats.
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, cumin, smoked paprika and oregano used in this recipe.
- Change out the ground meat. You could substitute the beef for ground turkey, veal, pork, or lamb. Or use a combination.
- Make it gluten-free. If you have an intolerance to gluten, feel free to use gluten-free breadcrumbs. You can also replace the breadcrumb with an additional egg, a grated and strained potato, or oats.
Nutrition Information
Show Details
Calories
466.1kcal
(23%)
Carbohydrates
11.3g
(4%)
Protein
29.9g
(60%)
Fat
33.3g
(51%)
Saturated Fat
9.1g
(46%)
Polyunsaturated Fat
3.2g
Monounsaturated Fat
18.4g
Trans Fat
0.7g
Cholesterol
236.4mg
(79%)
Sodium
364.8mg
(15%)
Potassium
583.6mg
(17%)
Fiber
1.8g
(7%)
Sugar
3.4g
(7%)
Vitamin A
1480.7IU
(30%)
Vitamin C
10.8mg
(12%)
Calcium
160.3mg
(16%)
Iron
4.9mg
(27%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 4661 kcal
% Daily Value*
| Calories | 466.1kcal | 23% |
| Carbohydrates | 11.3g | 4% |
| Protein | 29.9g | 60% |
| Fat | 33.3g | 51% |
| Saturated Fat | 9.1g | 46% |
| Polyunsaturated Fat | 3.2g | 19% |
| Monounsaturated Fat | 18.4g | 92% |
| Trans Fat | 0.7g | 35% |
| Cholesterol | 236.4mg | 79% |
| Sodium | 364.8mg | 15% |
| Potassium | 583.6mg | 12% |
| Fiber | 1.8g | 7% |
| Sugar | 3.4g | 7% |
| Vitamin A | 1480.7IU | 30% |
| Vitamin C | 10.8mg | 12% |
| Calcium | 160.3mg | 16% |
| Iron | 4.9mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
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