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.
Servings 8 people
Calories453.4 kcal
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
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.
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
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