Go Back
thick slices of beef meatloaf with a narrow spinach layer surrounding a whole hard-boiled egg cross section with white and yellow yolk, under a thin red tomato top on a plain plate, with no cheese or side dishes
Andre Lewis

Stuffed Meatloaf

A row of hard-cooked eggs makes this stuffed loaf look different in every slice without asking the meat to contain a pool of melted cheese. Squeezed spinach forms a narrow green layer around the eggs. Seal the seams carefully and keep the filling away from the ends. If the meat layer is thin at one spot, the loaf will split there as it cooks. Slice through the eggs with a sharp knife after the rest so the white and yolk stay in neat cross sections.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 45 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs 85% lean ground beef
  • 3/4 cup plain dry breadcrumbs
  • 1/2 cup whole milk
  • 2 large raw eggs
  • 4 large hard-boiled eggs peeled
  • 5 oz frozen chopped spinach thawed and squeezed very dry
  • 1/2 cup minced onion
  • 2 garlic cloves minced
  • 1 tsp dried oregano
  • 1 tsp fine salt
  • 1/2 tsp black pepper
  • 1/2 cup tomato passata
  • 1 tbsp olive oil

Method
 

  1. Heat the oven to 375°F and line a rimmed sheet pan with parchment. Soak breadcrumbs in milk for 5 minutes.
  2. Stir raw eggs, onion, garlic, oregano, salt and pepper into the crumbs, then fold in beef. Keep hard-boiled eggs and spinach separate.
  3. Pat about two-thirds of the meat into a 10-by-6-inch rectangle on the pan, forming a shallow channel down its center. Spread spinach in the channel and place peeled cooked eggs end to end on top, leaving meat exposed around every edge.
  4. Cover with remaining meat and pinch all seams closed, forming a loaf about 10 inches long and 3 inches high. Mix passata and oil and brush over the top.
  5. Bake for 60 to 70 minutes until the meat beside and beneath the egg filling reaches 160°F, checking several locations without measuring an egg alone.
  6. Rest for 15 minutes and slice into 8 portions through the egg centers.