Sometimes it just takes one variation to make a dish seem fancy. This old-fashioned meatloaf recipe, with hard-boiled eggs stuffed in the center of the meat mixture, is an example. The addition makes it almost an entirely different main course.
You can use whatever meatloaf recipe your family prefers. Just change it up with hard-boiled and peeled eggs. Place half the meat mixture in a loaf pan, place three eggs in a line and cover them with the remaining meat. Bake about an hour. When the loaf is sliced, everyone will get a hidden piece of egg within the meaty slice.
The traditional meatloaf mixture is beef and pork. But you can easily make this leaner by substituting ground turkey or chicken.
Want to vary the look? Use 6 eggs so each slice of the loaf has two friendly “eyes” tucked away.
TUCK-AWAY MEATLOAF
By Lynette Lo Tom
- 3 slices bread (substitute with 1/2 cup panko or bread crumbs)
- 1/4 cup milk
- 1 pound ground beef
- 1 pound ground pork (substitute with ground chicken or turkey)
- 1/4 cup minced onion
- 1 teaspoon Worcestershire sauce
- 1/2 cup ketchup, divided (substitute with barbecue sauce)
- 1-1/2 teaspoons salt
- 1 teaspoon ground pepper
- 3 hard-cooked eggs, peeled
Oil or oil spray to coat loaf pan
1/2 teaspoon red pepper flakes (optional)
Heat oven to 350 degrees. In large bowl, break bread into 1/2-inch pieces and soak in milk for 5 minutes.
Add beef, pork, onion, Worcestershire, 1/4 cup ketchup, salt and pepper. Mix completely.
Coat a 5-by-9-inch loaf pan with oil. Add half the meat mixture. Place eggs in a row lengthwise.
Cover with remaining meat mixture. Coat top with remaining ketchup and red pepper flakes, if using.
Bake 1 hour. Discard excess oil. Cool 10 minutes and slice. Serves 6 to 8.
Nutritional information unavailable.
”Easy Kine” features simple dishes that start with commercially prepared ingredients. Lynette Lo Tom is excited to hear your tried-and-true suggestions. Contact her at 275-3004, email lynette@brightlightcookery.com or via Instagram at @brightlightcookery. Nutritional analysis by Joannie Dobbs, Ph.D., C.N.S.
