Crazy Egg Meatloaf
I had just invented the recipe and cut the first slice when Christian exclaimed, “That’s a crazy looking meatloaf!” That was all I needed to hear, and the recipe had a name! It’s a fitting name, too, because of the crazy way this recipe was invented; after Easter, we had tons of leftover colored hard-boiled eggs, and I decided to just stuff a meatloaf with them. The result was a very unique dish that demands conversation. It’s easy and quick to make–just make sure to follow the recipe…eggs-actly!
Recipe by: George Stella
- 2 pounds ground chuck (may use meat loaf mix with ground pork)
- 2 large eggs
- ½ cup grated Parmesan cheese
- ¼ cup small diced red onion
- ¼ cup diced roasted or fresh red bell peppers
- 2 tablespoons chopped fresh parsley leaves
- 2 cloves garlic, minced
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 5 hard-boiled eggs, peeled
- 4 tablespoons Quick and Easy Ketchup, optional (Recipe Separate)
- Preheat oven to 350° F.
- In a large bowl, mix together the beef, eggs, Parmesan, vegetables, herbs, and seasonings.
- Place ½ the mixture into a 5 by 9-inch loaf pan.
- Line the hard-boiled eggs end to end down the center and cover with the remaining beef mixture and press down lightly.
- Spread the no-sugar ketchup, if desired, over the top of the meatloaf and bake for about 1 hour and 15 minutes, or until the temperature on a meat thermometer registers 165° F. Drain fat and let rest at least 10 minutes before cutting into 8 equal slices.
The vegetables in this recipe will help keep this dish moist, so a very lean ground beef such as ground sirloin can be used to limit fats. Leave off the sugar-free ketchup and use low fat cheese to lighten it up even more.
Calories: 220 Fat: 10 Net Carbs: 2 Fiber: 0 Protein: 29