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.
Keywords:baking, boiled eggs, German meatloaf, meatloaf with hard-boiled eggs
4strips of smoked baconthick-cut (optional) -- NOTE: If serving bacon chopped on top of the meatloaf,reduce the amount to 2 strips.
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!
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.
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