Recipes and Cooking

Mini Egg Meatloaf

Preparation time 30 mins Serves 4 people


  • 5 eggs
  • 500g lean mince beef
  • 1 cup fresh wholemeal breadcrumbs
  • 1 small onion, grated
  • 1 medium carrot, grated
  • 1 tablespoon tomato sauce
  • 2 tsp fresh thyme leaves (or 1 tsp dried)
  • 1/3 cup barbecue sauce


  • Broccolini
  • Snow peas


Preheat 200˚ C and line a baking tray with baking paper. Place 4 eggs into a saucepan just large enough to fit eggs in neatly. Cover with cold water and bring to the boil over medium heat. Cook until hard boiled. Drain and cool under cold running water until completely cold. Peel and set aside. Combine mince, breadcrumbs, onion, carrot, tomato sauce, them and remaining egg; mix well with clean hands until thoroughly mixed. Divide mixture evenly into 4 and form into a balls and place onto trays. Push a hardboiled egg into the centre of each meatloaf and reshape into a small rectangle, making sure to have a flat top. Bake 15 minutes. Remove and drain excess fat from tray. Spoon barbecue sauce over the top of each loaf and return to oven; cook a further 10 minutes. Stand on tray for 5 minutes before cutting in half. Serve with steamed brocollini and snow peas