Friday, November 18, 2011

Eggcellent Meatloaf

Oh meatloaf, you are so misunderstood.  Long gone are the days of you being overcooked, boring and masked in so much ketchup you aren't even recognizable.  Meatloaf is so easy to make and provides a base for so much variety and creativity.  This recipe is somewhat original but the idea of hard boiled egg stuffed meatloaf is not.  Every recipe I saw similar to this- the meatloaf was wrapped in bacon as well.  That sounds delicious but I felt it was a bit much so I just threw some bacon bits in the mix instead.

I used half pork and half beef, but you can certainly use the meatloaf mix (beef, pork, veal) or use turkey or any combo of meats you like.  Just make sure you at least 2 lbs of meat.  Another note being that this takes about an hour to cook, so if you have hungry tummies try a quicker recipe.

Another easy classic that people can be wary about- hard boiled eggs.  If you follow this recipe you will have perfect eggs every time- with no gross grey yokes.

Perfect Hard Boiled Eggs: in a small pot cover the eggs completely in cold water.  Set on the stove and bring to a boil.  Once it comes to a boil shut off the heat, cover and let sit for ten minutes.  After ten minutes you can gently crack and peel.  If you have a hard time removing the shells- try cracking them, then soaking in cold water for 5 minutes and the water will get in between the shell and egg and make it easier for shell removal without tearing the actual egg.

(Again I must apologize for the horrible pictures- Cyber Monday is just around the corner and that means new camera!)


  • 1 lb of ground beef (80%)
  • 1 lb of ground pork
  • 1/3 cup of blue cheese dressing (or ranch would be good too)
  • 4 hard boiled eggs (see directions above)
  • 1/2 cup of bread crumbs
  • couple splashes of milk (about 1/4 cup)
  • handful of bacon bits (homemade or from the jar)
  • 3 scallions (or any small onion), sliced thin
  • 3 cloves of garlic, minced
  • 1 jalapeno, minced
  • salt & pepper
  • 2 tablespoons of adobo seasoning
  • oil
  1. Combine everything in bowl, except for the hard boiled eggs.  Mix just until everything comes together.
  2. Split the meat into two sections.  Form the bottom layer on a greased baking sheet (with sides because there will be a lot of grease and oil after it's done).  Lay the eggs gently down the middle of the meat.  Then gently form the rest of the meat around the eggs and form to make it look like a meatloaf. 
  3. Cover the whole thing in a little oil and bake at 375 degrees for about an hour.  (At the very end I put the oven to 400 to speed up the process a bit-we were hungry!) Cook until the internal temp is at 155 degrees. 
  4. Slice and serve.

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