Surprise Inside Meatloaf

Imagine taking a perfectly cooked meatloaf out of the oven, letting it sit a few minutes to firm up, taking it to the table and slicing it in front of your guests - surprising them all with the addition of hard-boiled eggs tucked inside. The eggs not only offer added color and texture, but an extra 24 - 30g protein, making this mid-week staple dinner, egg-stra special! And who doesn't love cold meatloaf sandwiches - fix it the day before for your next picnic or tailgate event.

Serves 6

Baked French Fries
Print Recipe
Ingredients
4-5 large eggs, hard-boiled, peeled
2 lbs. 80/20* ground beef
2 large eggs, beaten
1 cup seasoned (like garlic-herb or Italian) and finely crushed breadcrumbs
½ cup chopped onion, sauteed, if desired
⅓ cup Worcestershire sauce
1 tsp. salt
¼ tsp. black pepper
2 garlic cloves, minced
¾ cup ketchup, divided
Instructions
  • Preheat oven to 375°F. In a large mixing bowl add all ingredients (other than hard boiled eggs) and ¼ cup ketchup. Knead by hand until evenly combined and smooth, but not overmixed.
  • Place parchment or foil on baking sheet and on this, arrange half meat mixture into a log.
  • Arrange hard-boiled eggs, end to end down the center, and top with remaining meat mixture, pressing edges together.
  • Bake for 20 minutes; remove from oven; brush top of meatloaf with ¼ cup ketchup; return to oven for 10 minutes.
  • Spread on the rest of the ketchup and return to oven again for at least another 15 minutes, or until internal temperature reaches 160°F.
  • Remove from oven and let sit 5-10 minutes; remove from baking sheet; slice crosswise into six even slices and serve.
  • Or chill, then slice into 6 thick slices for fabulous sandwiches on crusty ciabatta rolls.

*80/20 ground beef seems to be the holy grail for meatloaf. In fact, one quote said, "80/20 blend is like that little black dress of the meatloaf world - classic/reliable/and always in style!" Basically, if the meat blend is too lean, you may be looking at a dry rather than moist meatloaf. Additionally, using the 'log' method rather than a loaf pan for baking, eliminates the meat stewing in its melted fat.