Egg-Stuffed Meatloaf
A savory ground beef roll stuffed with hard-boiled eggs and herbs, baked to perfection with a tangy glaze. Served alongside creamy, buttery mashed potatoes, this dish offers a visually striking and comforting meal. It is a unique twist on classic meatloaf that is perfect for special family dinners.
Ingredients for 3-4 servings
Instructions
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1
Boil 3 eggs for 10 minutes, then peel and set aside to cool.
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2
Finely chop the parsley and process the onion in a food processor until minced.
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3
In a bowl, mix beef, onion, parsley, 1 raw egg, breadcrumbs, salt, paprika, coriander, black pepper, and garlic powder.
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4
Flatten the meat mixture into a large rectangle on a sheet of oiled parchment paper.
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5
Place the hard-boiled eggs in a row down the center and roll the meat over them to form a log.
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6
Wrap the log tightly in the parchment paper, then wrap that package in aluminum foil.
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7
Bake in an oven preheated to 380°F (190°C) for 30 to 35 minutes.
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8
Meanwhile, boil potatoes until soft, then mash them with butter, hot milk, salt, and pepper.
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9
Mix oil, ketchup, pomegranate sauce, barbecue sauce, paprika, salt, and pepper in a bowl to make a glaze.
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10
Remove the meatloaf from the oven, unwrap carefully, and brush the glaze over the entire surface.
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11
Return the glazed meatloaf to the oven (uncovered) for 10 minutes to brown.
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12
Slice the loaf to reveal the egg center and serve with the mashed potatoes.
