Egg Stuffed Meatloaf: the tasty, effortless main dish recipe

Total time: 60 Min
Difficulty: Low
Serves: 6 people
By Cookist

This Egg Stuffed Meatloaf i


s an easy main dish recipe. It’s an even bigger comfort food version compared to traditional scotch eggs. We love a one-dish meal, and when cooked correctly, meatloaf can be delicious. It’s so satisfying and there are fewer dishes to wash! It usually means less clean-up and less time in the kitchen.

This egg-stuffed meatloaf is perfect for lunch, or dinner. The meatloaf is moist and juicy on the inside, but nice and crisp on the outside. You will need a few hard-boiled eggs and a few basic meatloaf ingredients. With a little preparation, you can sit back, relax, and let the oven do the rest!

Egg Stuffed Meatloaf Ingredients

Ground meat – use any ground meat (lamb, beef, turkey, or chicken).

Eggs – eggs should be hard-boiled and peeled.

Ham – use any of your favorite deli ham.

Cheese – cheddar cheese is used for the filling, and parmesan is used for the meatloaf mixture.

Breadcrumbs – use fine breadcrumbs.

How To Make Egg Stuffed Meatloaf

Boil the eggs, cool, and peel. Make the meatloaf mixture. Mix the ground meat with salt, pepper, parsley, breadcrumbs, and parmesan.

Place a sheet of parchment paper on a clean surface and brush with olive oil. Spread the meatloaf on top of the sheet of parchment paper and form a rectangle.

Layer the cheese slices and ham slices on top. Now place the five eggs in a straight line in the middle of the meat layer and use the parchment paper to roll it tightly. Bake until golden and cooked through.


You can also use ground turkey, lamb, or ground chicken for the meatloaf mixture. Use salami, prosciutto, or bologna instead of ham.

Don’t overmix the ground meat mixture, otherwise, the meatloaf will be too dense.

Add extra flavor to the meatloaf by adding a splash of Worcestershire sauce, ketchup, BBQ sauce, or soy sauce.

Add a glaze before the meatloaf goes into the oven. Use a mixture of ketchup and brown sugar, or gravy.

Leftover egg-stuffed meatloaf slices can be used as a sandwich filling.

What To Serve With Egg Stuffed Meatloaf

Serve the Egg Stuffed Meatloaf with mashed potato, green beans, or just a simple side salad. It’s quite meaty on its own, so it goes well with carbs and a side of greens.

How To Store Egg Stuffed Meatloaf

Store leftovers in an airtight container, in the fridge, for up to 2 days. Leftover meatloaf can be reheated in the microwave (in smaller portions). If you want to reheat a whole loaf, add the loaf to an oven-safe dish, cover with foil, and place in the oven at a low temperature for up to 20 minutes until heated through—this will prevent it from drying out.

Ground meat
750 g (1 1/2 pounds)
hard-boiled eggs, peeled
8 slices
40 g (5 tbsp)
20 g (4 tbsp)
6 slices
parsley, chopped
5 g (2 tsp)
1/2 tsp
salt and pepper


Combine ground meat with salt, pepper, parsley, breadcrumbs, and parmesan.

Layer out a sheet of parchment paper brushed with olive oil. Spread meat on the sheet of parchment, forming a rectangle.

Layer sliced cheese and ham on top.

Place 5 hard-boiled eggs in a line in the middle of the meat layer.

Use the parchment paper to the meatloaf up tightly.

Pinch both edges to cover the eggs. Bake at 200°C/400°F for 40 minutes. To check if the meatloaf is fully cooked through and safe to eat, test the temperature with a thermometer. It should read 160°F.

Take out of the oven, then let it cool. Slice, serve and enjoy!

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