Stuffed Meatloaf with Hard-Boiled Eggs and Vegetable Sauce

Stuffed Meatloaf with Hard-Boiled Eggs and Vegetable Sauce is a rich and hearty dish that brings together flavorful minced meat, boiled eggs, and a delicious vegetable sauce. The meatloaf itself is packed with smoky paprika, garlic, and fresh parsley, providing a savory foundation for the dish. The hard-boiled eggs inside the meatloaf not only make for a beautiful presentation but also add extra protein and texture. Paired with a vibrant vegetable sauce made from peppers, mushrooms, garlic, and a touch of sweetness from honey and mustard, this meatloaf is sure to be a crowd-pleaser.

This dish is perfect for family dinners or gatherings. It’s hearty, comforting, and packed with flavor. Serve it alongside mashed potatoes or a fresh salad for a complete meal.

Full Recipe:

Ingredients:

For the Meatloaf:

  • Minced meat (beef, pork, or a combination) – 800 g
  • Eggs – 2 (raw)
  • Smoked paprika – 1 teaspoon
  • Breadcrumbs – 50 g
  • Onion – 1 medium, finely chopped
  • Fresh parsley – a small bunch, chopped
  • Garlic – 2 cloves, minced
  • Hard-boiled eggs – 5

For the Vegetable Sauce:

  • Carrot – 1 large, sliced
  • Butter – for sautéing
  • Red pepper – 1, chopped
  • Yellow pepper – 1, chopped
  • Potatoes – 2 large, peeled and cooked until tender
  • Onion – 1 medium, finely chopped
  • Mushrooms – 200 g, chopped
  • Garlic – 2 cloves, minced
  • Green onions – a small bunch, chopped
  • Tomato puree – 3 tablespoons
  • Mustard – 1 tablespoon
  • Smoked paprika – 1 tablespoon
  • Soy sauce – 4 tablespoons
  • Apple cider vinegar – 1 tablespoon
  • Honey – 2 tablespoons

Step-by-Step Instructions:

1. Prepare the Meatloaf:

  • In a large mixing bowl, combine the minced meat, raw eggs, smoked paprika, breadcrumbs, chopped onion, minced garlic, and fresh parsley. Mix everything together until fully incorporated. Season with salt and pepper to taste.
  • On a sheet of plastic wrap or parchment paper, spread the meat mixture out into a rectangular shape, about 2 cm thick.
  • Place the hard-boiled eggs in a row along the center of the meat mixture.
  • Carefully roll the meat mixture around the eggs, using the plastic wrap or parchment paper to help shape the meatloaf. Make sure the eggs are fully enclosed in the meat.
  • Transfer the meatloaf to a greased baking dish and set aside.

2. Bake the Meatloaf:

  • Preheat the oven to 180°C (356°F).
  • Bake the meatloaf in the preheated oven for about 50-60 minutes, or until the meat is fully cooked and the internal temperature reaches 75°C (165°F).
  • Once baked, remove the meatloaf from the oven and let it rest for 10 minutes before slicing.

3. Prepare the Vegetable Sauce:

  • While the meatloaf is baking, prepare the vegetable sauce.
  • In a large skillet, melt a tablespoon of butter over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.
  • Add the sliced carrot, red pepper, and yellow pepper to the skillet. Cook for 5-6 minutes, or until the vegetables begin to soften.
  • In the same skillet, add the chopped mushrooms and garlic. Cook for another 4-5 minutes, stirring occasionally, until the mushrooms are golden and the garlic is fragrant.
  • Add the tomato puree, mustard, smoked paprika, soy sauce, apple cider vinegar, and honey. Stir everything together and cook for another 5 minutes, allowing the sauce to thicken slightly.
  • Stir in the chopped green onions and season the sauce with salt and pepper to taste. Remove from heat and set aside.

4. Cook the Potatoes:

  • While the meatloaf and sauce are cooking, peel and cut the potatoes into chunks.
  • Boil the potatoes in salted water until tender, about 15-20 minutes.
  • Once cooked, drain the potatoes and set them aside. You can serve them mashed or as chunks alongside the meatloaf and sauce.

5. Serve:

  • Slice the meatloaf into thick pieces, making sure each slice has a portion of the hard-boiled egg in the center.
  • Serve the meatloaf slices with the vegetable sauce poured over the top and a side of potatoes. Garnish with fresh parsley if desired.

Cooking Tips:

  • Minced Meat Choice: You can use any combination of ground meats, such as beef, pork, or even turkey. A mixture of beef and pork will give the meatloaf a richer flavor, while turkey or chicken will make it lighter.
  • Shaping the Meatloaf: Be gentle when rolling the meatloaf around the hard-boiled eggs. The eggs should be fully enclosed in the meat, so make sure to seal the edges well to prevent the filling from leaking.
  • Vegetable Sauce Variations: Feel free to add more vegetables to the sauce, such as zucchini, spinach, or even eggplant. This will enhance the flavor and nutritional value of the sauce.
  • Resting Time: Let the meatloaf rest for at least 10 minutes after baking. This allows the juices to redistribute and makes slicing easier without the meat falling apart.

Storage:

  • Refrigeration: Store any leftover meatloaf in an airtight container in the refrigerator for up to 3 days. Reheat slices in the oven or microwave before serving.
  • Freezing: You can freeze the meatloaf either before or after baking. To freeze before baking, assemble the meatloaf, wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 1 month. When ready to bake, thaw it in the refrigerator overnight and bake as instructed. If freezing after baking, allow the meatloaf to cool completely, then slice it and store in a freezer-safe container for up to 2 months. Reheat in the oven when ready to serve.

Nutritional Facts (per serving):

  • Calories: 450 kcal
  • Protein: 28 g
  • Fat: 25 g
  • Carbohydrates: 20 g
  • Fiber: 3 g
  • Sugar: 8 g
  • Sodium: 800 mg

Please note that these values are approximate and depend on portion sizes and the specific ingredients used.


FAQs:

1. Can I use different vegetables in the sauce?

Yes, you can customize the sauce by adding vegetables like zucchini, spinach, or even eggplant. This adds extra flavor and nutrition to the dish.

2. What type of minced meat works best?

A combination of beef and pork is ideal for a rich and flavorful meatloaf, but you can also use ground turkey or chicken for a lighter version.

3. How can I prevent the meatloaf from falling apart?

Make sure the mixture is well-combined and firm before shaping it. Adding eggs and breadcrumbs helps bind the meatloaf. Also, let the meatloaf rest for about 10 minutes after baking before slicing, as this helps keep it intact.

4. What can I serve alongside the meatloaf?

Mashed potatoes, roasted vegetables, or a fresh salad pair well with this meatloaf. The vegetable sauce also makes an excellent topping for the potatoes.

5. Can I make this meatloaf ahead of time?

Yes, you can assemble the meatloaf ahead of time and refrigerate it for up to 24 hours before baking. Alternatively, you can freeze it before or after baking and reheat it when ready to serve.


Conclusion:

This Stuffed Meatloaf with Hard-Boiled Eggs and Vegetable Sauce is a comforting and satisfying dish that combines rich flavors and textures in every bite. The smoky paprika and garlic season the meatloaf perfectly, while the hard-boiled eggs inside provide a fun and flavorful surprise.