This Stuffed Meatloaf with Eggs and Baked Potatoes is a delicious and comforting dish that combines savory ground meat with boiled eggs, cooked carrot, and a blend of flavorful seasonings. The meatloaf is wrapped and baked to perfection, creating a juicy and tender meal that is both hearty and satisfying. Paired with crispy, seasoned baked potatoes, this recipe makes a complete meal that is ideal for family dinners, special gatherings, or a casual weeknight feast.
With simple ingredients and easy-to-follow steps, this meatloaf recipe is not only tasty but also visually impressive when sliced to reveal the eggs inside. The baked potatoes on the side add a delicious crunch and complement the meatloaf perfectly.
Full Recipe:
Ingredients
For the Meatloaf:
- Eggs: 4-5, boiled
- Carrot: 1 medium, cooked and diced
- Onion: 1 medium, finely chopped
- Parsley: A handful, chopped
- Egg: 1 raw
- Milk: 50 ml
- Salt: To taste
- Paprika: To taste
- Black pepper: To taste
- Minced meat: 700 g (a mix of beef, pork, or any other ground meat)
- Parchment paper: For wrapping
- Aluminum foil: For wrapping
For the Potatoes:
- Potatoes: 4 medium, washed
- Vegetable oil: 3 tablespoons
- Salt: To taste
- Paprika: To taste
- Black pepper: To taste
- Garlic: 2 cloves, minced
- Dill: Optional, for garnish
Instructions (Step-by-Step)
Step 1: Prepare the Meatloaf Filling
- Boil the eggs: Boil 4-5 eggs for about 10 minutes until hard-boiled. Once cooked, place them in cold water to cool, then peel and set them aside.
- Cook the carrot: Boil or steam 1 medium carrot until soft. Once cooked, dice it into small pieces and set aside.
- Chop the onion and parsley: Finely chop 1 medium onion and a handful of fresh parsley. Set them aside for mixing with the minced meat.
Step 2: Mix the Meatloaf Ingredients
- Combine the ingredients: In a large mixing bowl, combine 700 g of minced meat, the chopped onion, cooked diced carrot, parsley, 1 raw egg, 50 ml of milk, and season generously with salt, paprika, and black pepper.
- Mix well: Using your hands or a spoon, mix all the ingredients thoroughly until everything is well incorporated and the mixture is smooth. The milk helps keep the meatloaf moist and tender, while the spices add depth of flavor.
Step 3: Shape the Meatloaf
- Prepare the parchment: Grease a large sheet of parchment paper with a little milk to prevent the meat from sticking.
- Form the meatloaf: Take about 3/4 of the minced meat mixture and spread it evenly on the parchment paper, shaping it into a large rectangle. This will form the base of the meatloaf.
- Add the boiled eggs: Place the peeled boiled eggs in the center of the minced meat rectangle, spacing them evenly. If you prefer, you can also cut the eggs in half before placing them, but whole eggs give a nice visual effect when sliced.
- Top with remaining meat: Use the remaining 1/4 of the minced meat to cover the eggs, forming a sausage-like roll. Shape the meatloaf by rolling the meat mixture around the eggs, ensuring the eggs are completely enclosed.
- Wrap the meatloaf: Carefully wrap the meatloaf tightly in the greased parchment paper, ensuring the ends are sealed. Then wrap it again in aluminum foil to hold everything together during baking.
Step 4: Bake the Meatloaf
- Preheat the oven: Preheat your oven to 200°C (400°F).
- Bake the meatloaf: Place the wrapped meatloaf on a baking tray and bake for 45 minutes at 200°C (400°F). This ensures that the meat is cooked through and juicy.
Step 5: Prepare the Potatoes
- Make cuts in the potatoes: Wash 4 medium potatoes and make thin, even cuts along the top of each potato, being careful not to slice all the way through. This creates a “hasselback” effect, which allows the potatoes to get crispy during baking.
- Season the potatoes: In a small bowl, mix 3 tablespoons of vegetable oil with minced garlic, salt, paprika, and black pepper. Brush this mixture generously over the potatoes, making sure it seeps into the cuts.
- Bake the potatoes: Place the potatoes in a greased baking dish and bake alongside the meatloaf for 40 minutes at 200°C (400°F). They will become crispy on the outside and tender on the inside.
Step 6: Unwrap and Finish Baking
- Remove the foil: After 45 minutes, remove the meatloaf from the oven and carefully unwrap the foil and parchment paper. Be cautious as steam may escape.
- Bake uncovered: Return the unwrapped meatloaf to the oven and bake for an additional 10 minutes. This will allow the meatloaf to develop a beautiful golden-brown crust.
Step 7: Serve
- Slice the meatloaf: Once baked, let the meatloaf rest for 5-10 minutes before slicing. The eggs inside will create a stunning visual effect when you cut into the loaf.
- Serve with potatoes: Serve the meatloaf slices alongside the crispy baked potatoes. Optionally, garnish with fresh chopped dill for extra flavor and color.
Cooking Tips
- Use a mix of meats: A combination of beef and pork gives the best flavor and texture for the meatloaf, but you can also use just one type of meat depending on your preference.
- Boiled eggs: For a more uniform filling, you can slice the boiled eggs in half before placing them inside the meatloaf.
- Hasselback potatoes: To get crispy edges on the potatoes, make sure the cuts are deep enough and evenly spaced. Brushing the oil mixture into the cuts helps the flavor penetrate the potatoes.
- Chilling the meatloaf: If you have time, you can chill the shaped meatloaf in the refrigerator for 30 minutes before baking. This helps the flavors meld together and makes it easier to handle.
Nutritional Facts (Per Serving, Based on 6 Servings)
- Calories: 450 kcal
- Protein: 28 g
- Carbohydrates: 30 g
- Fat: 22 g
- Fiber: 4 g
- Sugar: 3 g
- Sodium: 780 mg
- Calcium: 10% DV
- Iron: 15% DV
Frequently Asked Questions (FAQs)
- Can I use a different type of meat for the meatloaf?
- Yes, you can substitute the minced beef or pork with ground chicken, turkey, or even lamb. Just be mindful that leaner meats like chicken or turkey may require a bit more moisture (milk or egg) to keep the loaf juicy.
- How long can I store leftovers?
- Leftover meatloaf can be stored in an airtight container in the refrigerator for up to 3 days. You can reheat slices in the microwave or oven before serving.
- Can I freeze the meatloaf?
- Yes! The meatloaf can be frozen either before or after baking. If freezing before baking, wrap it tightly in both parchment and foil, and store for up to 3 months. Thaw in the refrigerator overnight before baking. If freezing after baking, allow the meatloaf to cool completely, then wrap and freeze. Reheat in the oven before serving.
- Can I add vegetables to the meatloaf?
- Absolutely! You can mix in grated carrots, zucchini, or spinach into the meat mixture for added nutrition and flavor.
Conclusion
This Stuffed Meatloaf with Eggs and Baked Potatoes is an easy, delicious, and visually impressive dish that’s perfect for any occasion. The combination of savory ground meat, flavorful seasonings, and the beautiful eggs inside make this a standout recipe. The crispy, seasoned baked potatoes on the side complement the meatloaf perfectly, creating a balanced and satisfying meal. Whether you’re preparing this for a family dinner or a special occasion, this recipe is sure to impress and become a household favorite.