Egg-Stuffed Meatloaf Recipe
Prep Time:
10 minutes
Cook Time:
40 minutes
Servings:
6 Servings
Ingredients
  • 3 eggs, divided
  • 1 medium carrot
  • 2 ½ pounds lean ground beef
  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon parsley flakes (dried)
  • ½ cup Italian breadcrumbs
Directions
  1. Begin by hard boiling 2 eggs and peeling them, then set those aside.
  2. Use a box grater to shred the carrot, then set it aside.
  3. Preheat oven to 375 F.
  4. Add ground beef to a large bowl along with ketchup, the remaining (raw) egg, and Worcestershire sauce. Add in ,osher salt, black pepper, garlic powder, parsley flakes, and bread crumbs.
  5. Using your hands, mix these ingredients together until combined, making sure the bread crumbs are mixed throughout.
  6. Place about half of the beef mixture into the bottom of a meatloaf pan (8 ½x4 ½-inch) and press down. Using your fingers, create two indents in the middle of the mixture and place in the eggs.
  7. Top the eggs with remaining meat and press down to ensure there is no space between the two layers of meat.
  8. Finish off by topping the meatloaf mixture with grated carrots, gently pressing them into the meat.
  9. Place a piece of foil over top of the meatloaf and bake for about 40 minutes, or until thermometer reads 160 F.
  10. Remove meatloaf from pan. Allow to cool for 5 minutes before slicing.