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Egg-stuffed Meatloaf
Egg-stuffed Meatloaf
- Preparation time 80 mins
- Serves 6 people
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A reimagined classic, this Egg-Stuffed Meatloaf is sure to get a few mouths watering come dinnertime. Once in the oven, a smoky BBQ glaze fills the kitchen with a delightful, nostalgic aroma. Pair this main with roasted veggies and you got yourself a well-rounded meal.
See the full meatloaf recipe below.
Ingredients
Meatloaf
- 6 eggs
- 3 cloves garlic, crushed
- ¼ cup (60ml) smoky barbecue sauce
- 2 tablespoons Dijon mustard
- 750g beef mince
- 1½ cups (120g) fresh breadcrumbs
- 1 onion, grated
- ½ cup (50g) shredded parmesan
- 1 carrot, peeled (125g), grated
- 1 small zucchini (125g), grated
- Salt and pepper
- Roasted baby carrots and broccolini to serve
Glaze
- ⅓ cup (60ml) smoky barbecue sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
Method
Meatloaf
- Boil 4 eggs in a pan of boiling water for 4-5 minutes. Immerse in cold water to stop cooking. Once cool enough to handle, carefully peel and set aside.
- Preheat oven to 200°C/180°C (fan-forced). Lightly spray an oven tray with oil and line with baking paper.
- Crack remaining eggs in a large bowl and add garlic, barbecue sauce and mustard. Whisk well. Add mince, breadcrumbs, onion and parmesan cheese.
- Squeeze excess moisture from grated carrot and zucchini and add to mince mixture. Season with salt and pepper. Mix until well combined.
- Shape about a third of the mixture into a 10cm x 25cm rectangle on prepared baking tray. Make 4 indents into the top of the mixture with the back of a spoon. Place boiled eggs lengthways along the centre. Top with remaining meat mixture and shape into a loaf. Bake for 35 to 40 minutes.
Glaze
- Combine sauce, mustard and oil in a small bowl. Remove meatloaf from the oven. Spoon over the glaze to cover. Cook for a further 15 to 20 minutes, or until juices run clear when tested with a skewer.
- Rest for 10 minutes. Slice and serve with baby carrots and broccolini.
Notes
- This meatloaf is suitable to freeze. Wrap individual portions of cooked meatloaf in plastic wrap and freeze for up to 1 month. To serve, defrost portions overnight in the fridge. Reheat in the microwave or wrap in foil and heat in a 180°C oven.
- Use a clean tea-towel to squeeze out excess moisture from the grated vegetables.
Nutritional Information
- Serving size 321g
- Energy 2160kJ 516kcal
- Protein 41.6g
- Total fat 23.3g
- Saturated fat 8.6g
- Carbs (total) 32.8g
- Carbs (sugar) 18g
- Sodium 851mg
- Vitamin D 8.2µg
All nutrition values are per serve.
