You may be surprised to hear that I can only remember maybe once eating meatloaf and I certainly can’t remember if it had egg in it. This dish was chosen with the special condition that there was whole boiled eggs hidden in the middle of the loaf, so when it was sliced when serving, a lovely slice of egg was evident.
This mix was very tasty, the only problem being that the meat mix fell apart a bit while slicing. Maybe we should push down on the mix more, compact the top? Possibly add a bit more beaten egg to combine the meat better? Either way, it was a lovely flavour combination and I would be more than happy to try and perfect this… maybe the host would too? 😉
Meatloaf with Hidden Eggs
1 tablespoon of olive oil
1 large size brown onion, finely chopped
8 eggs (2 of these eggs, beaten lightly)
2 teaspoon of dried mixed herbs
¼ cup of tomato sauce
1.5kg beef mince
500g sausage mince
1½ cups breadcrumbs
¼ tablespoon freshly ground pepper
1 medium carrot, finely grated
5 tablespoons of HP sauce
Hard boil 6 eggs and allow to cool before removing their shells. Heat a large saucepan to medium heat, add the oil and cook the onion for 5-10 minutes, until translucent.
Preheat oven to 180°C. Mix beef and sausage mince using a wooden spoon or by hand. Add the remaining ingredients, including the beaten eggs (excluding the boiled eggs) and mix until well blended.
Spoon half of the mixture into the bottom of 2 or 3 greased loaf tins. Form small indentations for the hard boiled eggs and place eggs into mixture. Smooth the remainder of the mixture into the tin over the eggs.
Bake in oven for 30 minutes, then remove from oven. Remove from the loaf tin and place on a baking tray. Cover loosely with foil to prevent over-browning. Bake in oven for a further 20 minutes.
Remove from oven and allow to stand for 5-10 minutes. Slice and serve with vegetables.
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