German Meatloaf with Hard-Boiled Eggs

Make this German Meatloaf with Hard-Boiled Eggs stuffed in the middle and smoked bacon on top. It is easy to prepare, moist, and delicious, making a comforting high-protein dinner and a great leftover sandwich.

Do you love comfort foods? Me too!

This one is the type you can make it often without breaking the bank. You can also make it leaner or easily replace bread crumbs with almond flour if you are on a low-carb diet though. 

Tell ya, it makes the perfect family dinner! In addition, it makes the perfect high-protein lunch meal prep!

Why You'll Love This Recipe

• Easy: This is a simple recipe that consists of mixing ingredients together, molding the meat mixture into a meatloaf, and then baking it in the oven. 
• Simple ingredients: All the ingredients for this meatloaf recipe are available in any grocery store. Most of you have them in your pantry and fridge. 
• Budget-friendly: Ground meat and eggs, the two main ingredients for this recipe, are some of the most affordable proteins out there. In fact, ground beef is the least expensive beef cut out there.
• Versatile: You can easily adapt the recipe to suit your taste and dietary needs. You can also switch spices and herbs to make it different every time, use or omit the bacon, and also add bbq sauce to yours.  

German Meatloaf Recipe

As you can see, meatloaf is not just unique to the American table.

As a result of German immigration to Southern Brazil in the first quarter of the 19th century, we enjoy this traditional dish, known as bolo de carne alemão, at our table as well.

Thus, the difference here is that our meatloaf is stuffed with hard-boiled egg, and sometimes topped with pieces of bacon.

Although I could have used a mold to shape our meatloaf, I didn't because I wanted to make this recipe as authentic as possible.

Also, there is an option to make our meatloaf smaller and cook it much faster.

I am telling you, this is one tasty meatloaf!!! You can serve it with potato salad with mayonnaise or mashed potatoes... I can already foresee your smile!

I bet you didn't know that Brazil is home to the second-largest number of Germans outside of Germany. They used to appear in fourth place among immigrants to Brazil but dropped to fifth place when Japanese immigration increased at the beginning of the 20th century.

German immigrants have influenced our architecture, ethnic composition, culture, and cuisine with their coffee cakes, sausages, jams, cold meats, bread, cheeses, cookies, beer, and many other tasty foods.

Would you like to have a taste of German food from Southern Brazil? Well, how about preparing this meatloaf with hard-boiled eggs and also our apple crumb cake?

INGREDIENTS AND SUBSTITUTIONS

To make this German meatloaf with hard-boiled eggs, you will need: 

• 2 pounds ground beef, 80% lean (or you can use half pork and half lean ground beef. You may use ground turkey or chicken instead to make this easy meatloaf, making sure your meat has about 20-30% fat)
• 2 teaspoons table salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon garlic powder (or 2 garlic cloves, grated)
• 1 small yellow onion, finely chopped (If you prefer, sweat it in 1-2 teaspoon olive oil over medium heat for 3-5 minutes or until softened)
• 1 tablespoon tomato paste (NOT tomato sauce)
• 2 tablespoons finely chopped green onions (plus extra for garnish), or you may use fresh parsley or chives instead.
• 2 large eggs, at room temperature
• ½ cup breadcrumbs (if you are on a keto diet, you may use almond flour instead)
• Olive oil to brush the top
• 4 hard-boiled eggs, peeled (or air-fried hard-boiled eggs)
• 4 strips of smoked bacon, thick-cut (optional) 

How to Make German Meatloaf

Here are the instructions on how to make this meatloaf with eggs:

1. Preheat the oven to 375°F (190°C)

2. In a large bowl, whisk together eggs, salt, pepper, garlic powder, chopped onion, and tomato paste until homogeneous.

3. Using your hands, mix in the meat and breadcrumbs until forming a homogeneous mixture.

4. Transfer half of the beef mixture to a loaf pan or medium rectangular baking dish lined with plastic film or wrap. Flatten it to mold it into a rectangular shape.  Then, lift the plastic wrap and carefully transfer it to a flat surface. Line the hard-boiled eggs in the middle of the meat in a straight line, keeping a small even distance between them.

5. Place the second half of the meatloaf mixture on top of the eggs, pressing it to "glue" to the bottom layer. Using your fingers, pinch the edges of the two rectangles together very well to mold them into a meatloaf. Otherwise, the meatloaf will burst at the seams as it bakes.

6. Gently transfer it to a medium rectangular baking dish (or shallow baking pan), brushed with olive oil at the bottom and sides. Make sure to also brush the German meatloaf with olive oil all over. 

7. If using bacon strips, you can either lay the bacon strips on top of the meat, or cook them separately, chop them up, and reserve them to serve on top of the baked meatloaf. If making this egg-stuffed meatloaf with leaner meat, use bacon strips on top to keep it moist. 

8. Bake for 50 - 60 minutes or until the meat has cooked through. TIP: Use a meat thermometer to ensure the center of the meatloaf registers 160° F (71°C).

9. Let it rest for about 10 minutes before slicing. Serve with the chopped bacon strips on top and/or chopped green onions or chives. 

NOTE: TO COOK MEATLOAF FASTER, divide the meat mixture into 3 equal portions, form each portion into a round mini meatloaf, open a hole in the center of each, and stuff with 1 hard-boiled egg per meatloaf. Then, cover each egg with the meat, shaping each meatloaf well. Transfer each egg-stuffed meatloaf to a large rectangular baking sheet, greased with olive oil. Brush the meatloaves with olive oil and bake in a preheated oven at 480° F (250 ° C) for 20 minutes. Let it rest for 5-10 minutes before slicing!

Internal temperature for Meatloaf

Most recipes state the temperature to bake meatloaf and how long to cook it in the oven. But not many provide the internal temperature the meatloaf is completely cooked and safe to eat. It should be 160° F (71° C) according to the USDA safe minimum temperature chart for ground meats.

Tips for Making Meatloaf with Hard-Boiled Eggs

• Use ground meat or a mixture of two that contains 20-30% fat, avoiding it becoming dry after baking, or wrap meatloaf with bacon for a bacon-wrapped meatloaf. 
• Season it well! You can replace one or more spices, or add others of your choice though.  
• If you prefer, brush your meatloaf with enough bbq sauce instead of olive oil. 
• Make sure to let the meatloaf with hard-boiled eggs rest before slicing so the meat juices distribute evenly. 
• The meatloaf will cook a little more after being taken out of the oven.  As soon as it reaches an internal temperature of 160° F (71°C) transfer the baking dish to a rack to rest for 10 minutes before slicing. 
• Whisk the eggs with the seasonings instead of simply dropping them into the bowl with the meat and other ingredients. The eggs will work as a binding agent, helping to hold everything together and so avoiding the meat to fall apart. Whisking them provides an even distribution.  

FAQ'S

How do I boil eggs for meatloaf?

Place (2 weeks or older) eggs in a saucepan, cover them with cold water by 1 inch and stir in vinegar. Bring water to a boil over high heat. As soon as it comes to a full rolling boil, remove the pan from the heat and cover it with a lid. Let stand off the heat for 10 minutes. Then, drain and transfer eggs to a large bowl with iced cold water and let them sit for up to 1 minute. Roll eggs on the counter (or shake them very well in a closed jar) to crack and then peel them under running water.

Can I bake German Meatloaf on a baking sheet?

Yes, you can if you bind all the ingredients together well and pinch all the edges of the meatloaf well, avoiding it falling apart or losing its shape greatly.  Otherwise, use a loaf pan, or heavy-duty aluminum foil to put the meatloaf in and bake it on a baking sheet. The baking time will vary a little. 

Can you freeze meatloaf with boiled eggs?

I don't recommend freezing meatloaf with hard-boiled eggs, either whole or sliced, because the egg whites will become tough and rubbery.  

How do I reheat it?

Place refrigerated leftover meatloaf in an oven-safe dish with 2 tablespoons of broth or water. This will moisten the meatloaf while reheating it in the oven. Then, cover well with foil and reheat at 250 F for 10- 20 minutes depending on the size of the portion.

Can I make a meatloaf sandwich with this recipe?

Yes! If you know you will have leftovers to make a sandwich, pack the meat tighter, avoiding it falling apart and making a messy sandwich filling though. 

Do I have to use Barbeque Sauce?

No! We actually brush our egg-stuffed meatloaf with olive oil instead of bbq sauce before baking. But if you want to serve yours with a sauce, you can use arrabbiata sauce, sriracha ketchup, or mushroom sauce. Any of them will make this meatloaf even more delish.

Do I have to stuff meatloaf with hard-boiled eggs?

No! You can make a regular meatloaf without any stuffing or you can replace the boiled eggs with a melting cheese such as mozzarella (and spinach) as a stuffing.

Can I make this German Meatloaf ahead of time?

Yes! Make the meat mixture and boil the eggs a day in advance and keep them in separate airtight containers in the fridge though.

What to Serve with

Serve this German meatloaf with hard-boiled eggs with the following: 

• Fluffy Mashed potatoes
• Garlic smashed potatoes or air-fried potato wedges
• Cabbage and sausage
• Root vegetables such as these oven baked carrots and parsnips or cassava fries
• Cheesy garlic bread in the air fryer
• Air-fried asparagus, air-fried zucchini, or Brussels sprouts in the air fryer

How to Store

• Fridge: Store leftover German meatloaf in an airtight container in the fridge for up to 3 days. 
• Freezer: Do not freeze it; otherwise the egg whites will become tough. 
• Reheating: Place it in an oven-safe dish with 2 tablespoons of broth or water. Then, cover well with foil and reheat at 250 F for 10- 20 minutes depending on the size of the portion.

Other Ground Beef Recipes to Try

• 55 best beef recipes
• Instant Pot ground beef
• Best ground beef stroganoff
• Instant Pot chili
• Low-carb cabbage rolls
• Homemade gyro meat
• Easy spaghetti with meat sauce
• Best pasta Bolognese
• Beef empanadas
• Mediterranean burger
• Brazilian cheeseburger
• Hot dog with meat sauce
• Low-carb cajun dirty rice
• Potato roulade
• Beef chilaquiles
• Taco hand pies

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5 from 11 votes

German Meatloaf with hard-Boiled Eggs

Make this German Meatloaf with Hard-Boiled Eggs stuffed in the middle and smoked bacon on top. It is easy to prepare, moist, and delicious, making a comforting high-protein dinner and a great leftover sandwich.

Course:Main dish

Cuisine:European, German

Prep Time 20 minutes minutes

Cook Time 55 minutes minutes

Resting time 10 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 8 people

Calories435.2 kcal

Author Denise Browning

Cost $ 0.70 per person

Equipment

• 1 Baking dish (medium rectangular)
• 1 Mixing bowl
• 1 cutting board
• 1 Chef's knife
• 1 sheef ot plastic wrap
• 1 brush
• 1 whisk

Ingredients

• 2 pounds ground beef 80% lean (or you can use half pork and half lean ground beef. You may use ground turkey or chicken instead to make this easy meatloaf, making sure your meat has about 20-30% fat)
• 2 teaspoons table salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon garlic powder or 2 garlic cloves, grated
• 1 small yellow onion finely chopped (If you prefer, sweat it in 1-2 teaspoon olive oil over medium heat for 3-5 minutes or until softened)
• 1 tablespoon tomato paste NOT tomato sauce
• 2 tablespoons finely chopped green onions plus extra for garnish, or you may use fresh parsley or chives
• 2 large eggs at room temperature
• ½ cup breadcrumbs (Use blanched almond flour if you are on a keto or low-carb diet like I did).
• Olive oil to brush the top if you are on a keto diet, you may use almond flour
• 4 hard-boiled eggs peeled (or air-fried hard-boiled eggs)
• 4 strips of smoked bacon thick-cut (optional) -- NOTE: If serving bacon chopped on top of the meatloaf,reduce the amount to 2 strips.

Instructions

• Preheat the oven to 375°F (190°C)
• In a large bowl, whisk together eggs, salt, pepper, garlic powder, chopped onion, and tomato paste until homogeneous. Using your hands, mix in the meat and breadcrumbs until forming a homogeneous mixture.
• Transfer half of the beef mixture to a loaf pan or medium rectangular baking dish lined with plastic film or wrap. Flatten it to mold it into a rectangular shape.  Then, lift the plastic wrap and carefully transfer it to a flat surface. Line the hard-boiled eggs in the middle of the meat in a straight line, keeping a small even distance between them.
• Place the second half of the meatloaf mixture on top of the eggs, pressing it to "glue" to the bottom layer. Using your fingers, pinch the edges of the two rectangles together very well to mold them into a meatloaf. Otherwise, the meatloaf will burst at the seams as it bakes.
• Gently transfer it to a medium rectangular baking dish (or shallow baking pan), brushed with olive oil at the bottom and sides. Make sure to also brush the German meatloaf with olive oil all over.
• If using bacon strips, you can either lay the bacon strips on top of the meat, or cook them separately, chop them up, and reserve them to serve on top of the baked meatloaf. If making this egg-stuffed meatloaf with leaner meat, use bacon strips on top to keep it moist.
• Bake for 50-60 minutes or until the meat has cooked through. TIP: Use a meat thermometer to ensure the center of the meatloaf registers 160° F (71°C).
• Let it rest for about 10 minutes before slicing. Serve with the chopped bacon strips on top and/or chopped green onions or chives.
• TO COOK MEATLOAF FASTER, divide the meat mixture into 3 equal portions, form each portion into a round mini meatloaf, open a hole in the center of each, and stuff with 1 hard-boiled egg per meatloaf. Cover each egg with the meat, shaping each meatloaf well. Transfer each egg-stuffed meatloaf to a large rectangular baking sheet, greased with olive oil. Brush the meatloaves with olive oil and bake in a preheated oven at 480° F (250 ° C) for 20 minutes. Let it rest for 5-10 minutes before slicing!

Recipe Notes

The nutrition facts include almond flour instead of breadcrumbs and omit bacon because it is optional. 

How to Store

• Fridge: Store leftover German meatloaf in an airtight container in the fridge for up to 3 days. 
• Freezer: Do not freeze it or the egg whites will become tough. 
• Reheating: Place it in an oven-safe dish with 2 tablespoons of broth or water. Then, cover well with foil and reheat at 250 F for 10- 20 minutes depending on the size of the portion.

Nutrition

Calories: 435.2kcal | Carbohydrates: 5.6g | Protein: 27.5g | Fat: 33.7g | Saturated Fat: 10.4g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 11.4g | Trans Fat: 1.4g | Cholesterol: 214.7mg | Sodium: 720.8mg | Potassium: 403.6mg | Fiber: 2g | Sugar: 1.7g | Vitamin A: 235.8IU | Vitamin C: 1.7mg | Calcium: 76.3mg | Iron: 3.4mg

** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

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 The post was first published on October 28, 2013.