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Meatloaf with eggs

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  • Author: Tamara Novakovic


Prepared for special occasions, this traditional meatloaf is the perfect holiday dish.


  • 24.6 oz (700 g) minced meat (beef and pork combined)
  • salt
  • pepper
  • smoked paprika
  • 1/2 onion
  • parsley
  • 3 cloves garlic
  • 2 pieces of stale bread
  • 7 oz (200 g) bacon
  • 1 egg
  • 0.4 cups (100 ml) sparkling water
  • 4 hard boiled eggs
  • milk


  1. Preheat oven to 356 F (180 C).
  2. Cook eggs, break bread into pieces and soak in milk.
  3. Heat some oil in skillet and add finely chopped onion, garlic and bacon, cook for minutes on low heat.
  4. Combine minced meat with prepared onion, garlic and bacon. Add spices, sparkling water and bread that has soaked up the milk. Combine the mixture with hands (don’t over mix it, though) and separate into two equal parts.
  5. Lightly grease baking pan and press in the first part of the meat mixture. Assemble hard boiled eggs down the middle of the loaf (press them in gently) and cover with the second part of the meat mixture.
  6. Place the loaf together with baking pan into a larger baking pan filled with water and bake for hour. Check with skewer to test if it’s done.
  7. You need to let it cool before cutting into slices. Let it rest for 15 minutes, then cut and serve.
  • Category: Main course
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