Meat Loaf with a Hard-Boiled Egg Inside
A baked beef-and-pork meatloaf with a hard-boiled egg nestled in the center. Ketchup adds a glossy, slightly sweet glaze.
- Time
- 1 h 15 min
- Serving
- 699 kcal
- Ingredients
- ≈ $2.16
- Protein
- 41 g
Ingredients
- 1 Ground beefpack 500 g ≈ $7.45 90 g
- 2 Ground porkpack 500 g ≈ $3.00 80 g
- 3 Onions≈ $1.60 per kg 45 g
- 4 Breadcrumbs 20 g
- 5 Eggspack 10 pcs ≈ $1.93 1.4 pcs
- 6 Ketchup 20 g
- 7 Sunflower oil 5 ml
- 8 Salt 3 g
- 9 Ground black pepper to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Hard-boil one egg for 10 minutes, then cool and peel it.
Finely chop the onion3 and sauté in oil for 4–5 minutes until soft.
Mix the ground1 beef and pork, onion3, breadcrumbs, half a raw egg, salt, and pepper.
Knead the mixture for 3–4 minutes until it’s firm and holds shape.
Form a flat patty, place the hard-boiled egg in the center, and seal the meat around it.
Transfer to a baking dish, brush with ketchup, and bake at 350°F (180°C) for 60 minutes until the crust is firm and juices run clear.
Let rest for 10 minutes, then slice into thick servings.
Tips
- Why it works
- Knead the mince for 3–4 minutes so it holds its shape and doesn't fall apart when baking. If you don't knead enough, the loaf will crumble when sliced.
- Substitutions
- Replace the breadcrumbs with 20 g of crushed oat flakes, it will be less crisp but still binds the mince. You can skip the ketchup, but the crust will be drier.
- Common mistakes
- If the juice inside is cloudy or the mince looks raw, the oven was below 180 °C or the baking time was cut short. Check with a knife: the juice should be clear.
- Storing and reheating
- Keep in the fridge for 3 days, reheat in the microwave for 2–3 minutes under a lid. Don't freeze, the egg and mince will turn soft.
- Serve with
- Serve with chilled kvass or dark beer to cut the richness. Works as a main dish for a festive table.
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