Egg Stuffed Meatloaf
- Total Time: 35 mins
- Yield: 3 1x
Description
German immigrants brought meatloaf with them to Southern Brazil where it was adapted to include a hardboiled egg stuffed inside.
Ingredients
For the Meatloaf:
- 1.8 lbs (800 g) ground beef ( with 20 to 30% fat )
- 1 garlic clove, minced
- 1 small yellow or white onion, chopped
- 1 tbsp salt
- 1/4 - 1/2 tsp ground black pepper
- 1/4 cup (60 ml) chopped green onions
- 2 tbsp chopped parsley
- 2 tbsp (30 ml) tomato paste
- 2 large eggs
- 1-1/2 cups (360 ml) bread crumbs
- 1/2 cup (120 ml) water
- Olive oil for brushing
For the Filling:
- 3 large eggs, hard-boiled and peeled
For the Topping (optional):
- 4 strips of uncooked bacon, chopped
Instructions
- Preheat oven to 482° F (250 ° C).
- In a large bowl, mix together the ground beef, garlic, onion , salt , pepper, green onions and parsley, tomato paste, 2 eggs, bread crumbs and water. Let rest for 10 minutes at room temperature. Separate into 3 equal portions, form each portion into a round meatloaf, open a hole in the center of each meatloaf, and stuff with 1 peeled hard-boiled egg per meatloaf. Cover each egg with the ground beef, shaping each meatloaf well. Transfer the stuffed meatloaves to a large rectangular baking sheet, greased with olive oil. Brush the meatloaves with olive oil and bake. Meanwhile, cook chopped strips of bacon for about 2-3 minutes in a skillet over medium heat. Set aside.
- After the meatloaves have baked in the oven for 15 minutes, remove baking pan and distribute the strips of chopped bacon over the meatloaves (and some of the rendered bacon fat as well). Return pan to the oven and let bake for 5 more minutes, (i.e. for 20 minutes total cooking time for the meatloaves). The meatloaves should be golden outside and the inner portions well cooked before removing from the oven. Serve with potato salad or mashed potatoes.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Main Course
- Cuisine: Latin American
Nutrition
- Serving Size: 1 meatloaf
- Calories: 570
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Frequently Asked Questions
Where does this egg-stuffed meatloaf come from?
The excerpt explains that German immigrants brought meatloaf to southern Brazil, where it was adapted locally to include a hard-boiled egg stuffed inside each individual loaf. This Brazilian-German fusion makes three separate single-serving meatloaves rather than one large family-style loaf.
How do I get the egg to stay centered inside the meatloaf?
The recipe divides the 800 g beef mixture into 3 equal portions, forms each into a round loaf, opens a hole in the center, places one peeled hard-boiled egg inside, then covers and reshapes the meat around it. Letting the mixture rest for 10 minutes at room temperature before shaping also helps the meat bind together more firmly around the egg.
Why is the oven temperature so high at 482°F (250°C)?
The high heat (482°F / 250°C) browns and seals the outside of the individual meatloaves quickly in the first 15 minutes. The total baking time is only 20 minutes — short enough that the high heat creates a golden crust without drying out the interior 800 g of ground beef, which contains 20–30% fat to help it stay juicy. 
