Home > Recipes > Easy Dinner Recipes

German Meatloaf with Hard-Boiled Eggs

By Valentina Dimitrova | Updated on October 20, 2026
Jump to Recipe ↓

A homemade oven-baked German Meatloaf layers seasoned ground beef around whole hard-boiled eggs, onions, garlic, and breadcrumbs, topped with smoked bacon for a rich, savory flavor.

German Meatloaf in a green baking dish with a hard-boiled egg visible in the cut end and fresh chives on top.

Known in Southern Brazil as bolo de carne alemão, this egg-stuffed German meatloaf reflects the region's German culinary influence. Its tender, savory texture and distinctive egg center make it a great choice for family dinners and leftover sandwiches. You can prepare one large loaf or smaller individual portions for a quicker dinner. If you enjoy eggs wrapped in seasoned beef, try my Ground Beef Scotch Eggs, or make my Gyro Meat for a different oven-baked ground meat dish.

Quick Look: German Meatloaf

  • ⏱️ Prep Time: 20 minutes
  • 🔥 Cook Time: 55 minutes
  • ⏲️ Resting Time: 10 minutes
  • 🕒 Total Time: 1 hour 25 minutes
  • 🍽️ Servings: 8
  • 🥩 Flavor Profile: Savory, seasoned beef with optional smoked bacon
  • 🍳 Texture: Tender seasoned beef with a hard-boiled egg center
  • 👌 Difficulty: Easy, with some shaping required
  • 🍽️ Best For: Family dinners and make-ahead meals
  • 🔥 Cooking Method: Oven-baked
  • 🥚 Key Ingredients: Ground beef, hard-boiled eggs, breadcrumbs, onion, tomato paste, and optional bacon
  • Why This Recipe Works: Using 80% lean ground beef keeps the meatloaf moist and tender, with raw eggs and breadcrumbs binding the seasoned meat around the hard-boiled eggs for neat slices.

SUMMARIZE & SAVE THIS CONTENT ON

ChatGPT
Google AI
Perplexity
Grok
Add As a Trusted Google Source
Jump to:

What Is German Meatloaf?

German meatloaf, known as Hackbraten, is made with seasoned ground beef, pork, or a mixture of both. Some recipes include whole hard-boiled eggs tucked inside the loaf.

The egg-stuffed version, often called Falscher Hase or "false hare" in German, has whole hard-boiled eggs in the center. The name comes from the loaf's resemblance to a roasted hare.

My egg-stuffed meatloaf uses ground beef seasoned with garlic, onion, and tomato paste, plus breadcrumbs to hold everything together. Smoked bacon and fresh green onions or chives can be added on top.

Close-up of a browned beef loaf with a hard-boiled egg center and chopped chives on top.

Chef's Notes from Valentina

  • I prefer shaping this German meatloaf by hand rather than baking it in a loaf pan. I use a plastic-wrap-lined pan to form an even bottom layer, then finish shaping and sealing the loaf by hand before transferring it to the baking dish.
  • The recipe works with 80% lean ground beef, which provides enough fat to keep the meatloaf moist and tender. Smoked bacon on top is especially useful when preparing it with leaner meat.
  • Whisking the raw eggs with the seasonings before adding the beef distributes the binding ingredients more evenly throughout the mixture.
  • My Brazilian Potato Salad makes a great side dish for this meatloaf. Its creamy, tangy dressing complements the seasoned beef and adds a refreshing contrast to the meal.

Ingredients

  • Ground beef – 2 pounds, 80% lean. Its 20% fat content keeps the meatloaf moist and tender without making it too dry or dense. Equal parts ground pork and lean beef also work.
  • Hard-boiled eggs – 4, peeled. The tender whites and creamy yolks contrast with the seasoned beef and give the sliced meatloaf its distinctive appearance.
  • Smoked bacon – 4 thick-cut strips, optional. Its smoky, salty taste complements the beef. When placed on top, the rendered fat also contributes moisture, especially with leaner meat.
  • Breadcrumbs – ½ cup. Absorb meat juices during baking and keep the loaf tender rather than overly dense. Blanched almond flour can replace them.
  • Large eggs – 2, at room temperature. Bind the beef and breadcrumbs together, which keeps the meatloaf from crumbling when sliced.
  • Yellow onion – 1 small, finely chopped. Provides a subtle sweetness that balances the richness of the beef. Cooking it briefly in olive oil first reduces its sharpness.
  • Tomato paste – 1 tablespoon. Its concentrated acidity and umami deepen the savory taste without introducing excess liquid. Use tomato paste, not tomato sauce.
  • Garlic powder – 1 teaspoon. Blends evenly into the ground beef for consistent seasoning. Use two grated garlic cloves instead for a fresher, more pungent garlic flavor.
  • Green onions – 2 tablespoons, finely chopped, plus extra for garnish. Their fresh, slightly sharp taste contrasts with the richer ingredients. Parsley or chives are suitable alternatives.
  • Olive oil – for brushing. Encourages surface browning and reduces sticking during baking.

Substitutions And Additions

Beef and Pork Meatloaf: Replace the 2 pounds of ground beef with 1 pound of ground beef and 1 pound of ground pork for a richer flavor and juicier texture.

Zwiebelhackbraten (Onion Meatloaf): Increase the amount to 2 small yellow onions and sauté until golden before adding them to the meat mixture. The cooked onions add sweetness and a deeper savory flavor.

Bacon-Wrapped Hackbraten: Wrap the shaped meatloaf with smoked bacon strips instead of arranging them only on top. Secure the ends underneath the loaf before baking.

Use Soaked French Bread: Replace the breadcrumbs with French bread softened in water. Squeeze out the excess moisture before mixing it into the seasoned ground meat for a softer texture, as used in Brazilian-style meatloaf.

Add Mustard and Worcestershire Sauce: Mix mustard and Worcestershire sauce into the ground beef mixture for a tangier, more savory flavor. Keep the hard-boiled egg filling and bake as directed.

BBQ-Glazed Meatloaf: For a different finish, brush the shaped meatloaf with your favorite BBQ sauce instead of olive oil. The sauce adds a sweet, tangy glaze that complements the savory beef.

How to Make German Meatloaf

German Meatloaf with Hard-Boiled Eggs

  1. Preheat the oven: Set the oven to 375°F (190°C).
  2. Prepare the meat mixture: In a large bowl, whisk together the raw eggs, salt, black pepper, garlic powder, chopped yellow onion, green onions, and tomato paste until well combined. Add the ground beef and breadcrumbs, then mix gently with your hands until evenly incorporated.
  3. Shape the bottom layer: Line a loaf pan or medium rectangular baking dish with plastic wrap. Press half of the meat mixture into an even rectangle. Lift it out using the plastic wrap and carefully transfer it to a flat surface.
  4. Arrange the hard-boiled eggs: Place the four peeled hard-boiled eggs in a straight line along the center of the meat, leaving a little space between them.
  5. Seal the meatloaf: Cover the eggs with the remaining meat mixture. Press the upper and lower layers together, then pinch the edges firmly to seal the loaf and prevent it from splitting during baking.
  6. Prepare the baking dish: Brush the bottom and sides of a medium rectangular baking dish or shallow baking pan with olive oil. Remove the plastic wrap completely and carefully transfer the shaped meatloaf to the dish. Brush its surface with olive oil.
  7. Add the bacon: Arrange the smoked bacon strips over the meatloaf before baking, if desired.
    Note: For a different topping, cook the bacon separately, chop it, and sprinkle it over the meatloaf before serving. Bacon on top is particularly useful when using leaner ground meat.
  8. Bake the meatloaf: Bake for 50–60 minutes, or until the center of the ground beef reaches 160°F (71°C) on a meat thermometer.
  9. Rest and serve: Let the meatloaf rest for about 10 minutes before slicing. Garnish with finely chopped green onions, chives, or the reserved cooked bacon, as desired.

Mini Egg-Stuffed Meatloaves

  1. Preheat the oven: Set the oven to 480°F (250°C).
  2. Divide the meat mixture: Prepare the seasoned meat mixture as described above, then divide it into 3 equal portions. For the mini meatloaves, use 3 hard-boiled eggs instead of the 4 required for the full-size loaf.
  3. Shape the mini meatloaves: Form each portion into a round mini meatloaf and make an opening in the center. Place 1 peeled hard-boiled egg inside each portion, then cover it completely with meat. Press the edges firmly together to seal.
  4. Prepare for baking: Grease a large rectangular baking sheet with olive oil. Arrange the three mini meatloaves on the sheet and brush their surfaces with olive oil.
  5. Bake the mini meatloaves: Bake for approximately 20 minutes, or until the center of the ground beef reaches 160°F (71°C) on a meat thermometer.
  6. Rest and serve: Let the mini meatloaves rest for 5–10 minutes before slicing.
Whole egg-stuffed meatloaf garnished with chives and red peppercorns, surrounded by garlic, peppers, and olive oil.

Expert Tips for German Meatloaf

  • Test the seasoning before shaping. Cook a small spoonful of the seasoned beef mixture in a skillet and taste it. Adjust the salt, pepper, or garlic as needed before shaping the meatloaf, since you won't be able to adjust the seasoning after baking.
  • Dry the hard-boiled eggs. Pat the peeled eggs with paper towels before placing them inside the meatloaf. A dry surface allows the ground beef mixture to grip the eggs more closely and reduces gaps around the filling.
  • Moisten your hands before shaping. Wet your fingers lightly with cold water if the meat mixture sticks to them. The beef becomes easier to handle, and you can smooth uneven areas without adding extra breadcrumbs or oil.
  • Cool the sautéed onion before mixing. Let the cooked onion cool before combining it with the raw eggs and ground beef. This prevents residual heat from partially cooking the eggs and keeps the mixture easier to handle.
  • Slice across the egg filling. Cut perpendicular to the row of hard-boiled eggs with a sharp knife, and wipe the blade between cuts. The egg centers remain visible without smearing the yolks across the meat.
  • Use a baking sheet if preferred. You can bake the meatloaf on a shallow, rimmed baking sheet instead of in a baking dish. Seal the edges firmly around the hard-boiled eggs to help the loaf hold its shape, and use a meat thermometer to check for doneness.

FAQ About German Meatloaf

How do I boil eggs for meatloaf?

Place the eggs in a saucepan and cover them with about an inch of cold water. Bring to a boil, remove from the heat, and cover for 10–12 minutes. Transfer the eggs to ice water to cool before peeling. You can also follow my guide to hard-boiled eggs.

Can I make a meatloaf sandwich with the leftovers?

Yes! German meatloaf makes a delicious sandwich, especially with mustard, lettuce, or your favorite bread. If you plan to make sandwiches, pack the meat mixture a little more firmly before baking to get slices that hold together better.

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

Not at all. You can make German meatloaf without the eggs or try a different filling, such as mozzarella and spinach. Just make sure the ground meat reaches the proper internal temperature before serving.

What to Serve with German Meatloaf

More Easy Recipes

Did You Love This Recipe? If you make this recipe and love it, stop back, give it a 5-star rating ★★★★★ and leave a comment.

Baked meatloaf with a hard-boiled egg center and chive garnish in a rectangular ceramic dish.
Print This Recipe SAVE Pin
5 from 12 votes

German Meatloaf with Hard-Boiled Eggs

A homemade oven-baked German Meatloaf layers seasoned ground beef around whole hard-boiled eggs, onions, garlic, and breadcrumbs, topped with smoked bacon for a rich, savory flavor.
Course:Main dish
Cuisine:European, German
Prep Time 20 minutes
Cook Time 55 minutes
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings 8 people
Calories453.4 kcal
Author Valentina Dimitrova
Cost $ 0.70 per person

Equipment

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

Ingredients

  • 2 pounds ground beef – 80% lean
  • 2 teaspoons table salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder or 2 grated garlic cloves
  • 1 small yellow onion – finely chopped
  • 1 tablespoon tomato paste – not tomato sauce
  • 2 tablespoons green onions, fresh parsley, or chives – finely chopped, plus extra for garnish
  • 2 large eggs – at room temperature
  • ½ cup breadcrumbs or blanched almond flour
  • olive oil – for brushing
  • 4 hard-boiled eggs or air-fried hard-boiled eggs – peeled
  • 4 thick-cut smoked bacon strips – optional
US Customary - Metric

Instructions

German Meatloaf with Hard-Boiled Eggs

  • Preheat the oven: Set the oven to 375°F (190°C).
  • In a large bowl, whisk together the raw eggs, salt, black pepper, garlic powder, chopped yellow onion, green onions, and tomato paste until well combined. Add the ground beef and breadcrumbs, then mix gently with your hands until evenly incorporated.
  • Shape the bottom layer: Line a loaf pan or medium rectangular baking dish with plastic wrap. Press half of the meat mixture into an even rectangle. Lift it out using the plastic wrap and carefully transfer it to a flat surface.
  • Arrange the hard-boiled eggs: Place the four peeled hard-boiled eggs in a straight line along the center of the meat, leaving a little space between them.
  • Seal the meatloaf: Cover the eggs with the remaining meat mixture. Press the upper and lower layers together, then pinch the edges firmly to seal the loaf and prevent it from splitting during baking.
  • Prepare the baking dish: Brush the bottom and sides of a medium rectangular baking dish or shallow baking pan with olive oil. Remove the plastic wrap completely and carefully transfer the shaped meatloaf to the dish. Brush its surface with olive oil.
  • Add the bacon: Arrange the smoked bacon strips over the meatloaf before baking, if desired.
    Note: For a different topping, cook the bacon separately, chop it, and sprinkle it over the meatloaf before serving. Bacon on top is particularly useful when using leaner ground meat.
  • Bake the meatloaf: Bake for 50–60 minutes, or until the center of the ground beef reaches 160°F (71°C) on a meat thermometer.
  • Rest and serve: Let the meatloaf rest for about 10 minutes before slicing. Garnish with finely chopped green onions, chives, or the reserved cooked bacon, as desired.

Mini Egg-Stuffed Meatloaves

  • Preheat the oven: Set the oven to 480°F (250°C).
  • Prepare the seasoned meat mixture as described above, then divide it into 3 equal portions. For the mini meatloaves, use 3 hard-boiled eggs instead of the 4 required for the full-size loaf.
  • Shape the mini meatloaves: Form each portion into a round mini meatloaf and make an opening in the center. Place 1 peeled hard-boiled egg inside each portion, then cover it completely with meat. Press the edges firmly together to seal.
  • Prepare for baking: Grease a large rectangular baking sheet with olive oil. Arrange the three mini meatloaves on the sheet and brush their surfaces with olive oil.
  • Bake the mini meatloaves: Bake for approximately 20 minutes, or until the center of the ground beef reaches 160°F (71°C) on a meat thermometer.
  • Rest and serve: Let the mini meatloaves rest for 5–10 minutes before slicing.

Recipe Notes

  • You can replace the ground beef with equal parts ground pork and lean ground beef. Ground turkey or chicken also works.
  • For a softer onion texture, sauté the chopped onion in 1–2 teaspoons of olive oil over medium heat for 3–5 minutes, or until softened.
  • Blanched almond flour can replace the breadcrumbs.
  • If serving the bacon cooked and chopped over the meatloaf, use 2 strips instead of 4.
Nutrition Note: Nutritional values are estimates per serving, calculated using breadcrumbs and excluding the optional bacon. Values may vary depending on the ground meat, substitutions, and toppings used.

Storage and Reheating

Make Ahead: Prepare the meat mixture and boil the eggs up to one day ahead. Refrigerate them separately in airtight containers until assembly.
Refrigerate: Store leftover German meatloaf in an airtight container in the refrigerator for up to 3 days.
Freezer: Freezing the finished meatloaf with hard-boiled eggs is not recommended for quality. The egg whites can become tough and rubbery after thawing.
Reheating: Place leftover meatloaf in an oven-safe dish with 2 tablespoons of broth or water. Cover with foil and reheat in a preheated 325°F (163°C) oven until the center reaches 165°F (74°C). Reheating time depends on the portion size.

Nutrition

Calories: 453.4kcal | Carbohydrates: 7.6g | Protein: 27.5g | Fat: 33.9g | Saturated Fat: 12.3g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 14.6g | Trans Fat: 1.4g | Cholesterol: 226.6mg | Sodium: 889.4mg | Potassium: 452.5mg | Fiber: 0.7g | Sugar: 1.6g | Vitamin A: 242.5IU | Vitamin C: 1.7mg | Calcium: 58.5mg | Iron: 3.2mg

** 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.

Did you make this recipe?

Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.

 The post was first published on October 28, 2013.

 

5 from 12 votes (7 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




 

39 Comments

  1. 5 stars
    The key to this German meatloaf is sealing the seasoned beef firmly around the hard-boiled eggs so each slice holds together and reveals that beautiful egg center. I also recommend letting the loaf rest for 10 minutes before cutting and using smoked bacon on top for extra savory flavor. It's especially delicious served with creamy mashed potatoes!

    Reply

  5. my mom used to cooked it in chinese hot and sour broth right after made the meatball wehn i was a kid....
    Your version is sounds amazingly delicious!
    tempting to try....

    Reply

    1. Thanks, Dedy! Thanks also for sharing such a precious detail of your childhood. Have a great weekend!

      Reply

  6. First of all I apologize for stopping by late for this yumminess.
    The meatloaf looks so amazing, the egg in the middle is so perfectly done. Thanks for a great lesson.
    The pictures of ocktoberfest looks so good Denise. Beautiful pictures.
    Hope you are doing well and hope the kids enjoyed their halloween, they looked adorable.

    Reply

  7. It seems south america became home to many germans after the wars. I love what you choose to celebrate oktoberfest, because I'm mad about meatloaf! Lovely Denise!

    Reply

  8. I've never had meatloaf before but this looks so delicious!! Love the eggs in it and thanks for sharing some "meatloaf" history. Gotta try soon!

    Reply

  10. This meatloaf looks amazing, Denise!
    Definitely the best of two worlds : tasty German meatloaf with a delicious Brazilian twist, so yummy.

    Reply

  12. 5 stars
    Wow! Love the new look Denise. The meatloaf...I have no words to describe. Absolutely stunning and so delicious with the egg!

    Reply

  13. Denise, only a REAL CHEF like you could create this beautiful meat loaf. Pinned! I want so much to try making it at home, and I would love something like that for breakfast! By the way, your site re-design is amazing! It looks so clean and so easy to navigate. I really like it.

    Reply

    1. Oh, Julia! Thanks so much...This is a traditional recipe from Southern Brazil. I wish I had created it because it tastes amazing. I am happy that you like our new face.

      Reply

  14. I always make my meatloaf with eggs inside! I didn't know I was making a Brazilian recipe 🙂 It looks wonderful Denise. I love the look of your site and your logo. Everything is very neat and clean looking 🙂 I love it!

    Nazneen

    Reply

  16. What a tempting dinner recipe! And yes I do believe the Egg Stuffed Meatloaf would be divine with a side of mashed potatoes!

    Reply

  17. P.S. That Apple Crumb Cake of yours...Oh, my gosh!!! And you always take such beautiful pictures!

    Reply

    1. Thanks a lot!!! I am glad that you enjoy my pics. Although applekuchen has no dulce de leche on top, this is the way that I eat mine. 🙂 As you can see, I got a very sweet tooth. 🙂

      Reply

  18. Denise, this looks and sounds FABULOUS! Just a couple of days ago on Facebook I posted my recipe for Mexican Meatballs with eggs in the center and I love the idea of the meatloaf! And the word "bacon" already had me sold from the beginning!

    Also, I'm originally from Germany and while I knew there was a significant German population in Brazil, I had no idea it was the second largest! I would love to know more about which specific Brazilian dishes are German-influenced. Thank you for such a wonderful post! 🙂

    Reply

    1. Thanks a lot, Kimberly! Welcome to FBTY. I had no idea that you are from Germany. Yes, Brazil is home to the second largest number of Germans outside Germany (USA is the first). This meatloaf is my favorite.

      Reply

  19. 5 stars
    Looks like I need to make it to Santa Catarina...after all, it carries my name. 😉 I have had meatloaf with a hard boiled egg and I loved it. I will love it even more with all that bacon on top!

    Reply

  20. I love eggs and incorporating them in meatloaf is a great idea. Looks beautiful and I am sure it tasted delicious.

    I hope you are fully recovered from the cold. Take care.

    Reply

  21. I had no idea there was such a German influence in Brazil, so interesting! This meatloaf is the prettiest I've ever seen and so fun too!

    Reply

    1. Thanks, Chris! Yes, there are many German immigrants in Brazil (they are the fifth largest group there). This is my favorite meatloaf.

      Reply