Crazy Egg Meatloaf

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:
Category: meats
Serves: 8
 
Prep time: 
Cook time: 
Total time: 

Ingredients
  • 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)

Instructions
  1. Preheat oven to 350° F.
  2. In a large bowl, mix together the beef, eggs, Parmesan, vegetables, herbs, and seasonings.
  3. Place ½ the mixture into a 5 by 9-inch loaf pan.
  4. Line the hard-boiled eggs end to end down the center and cover with the remaining beef mixture and press down lightly.
  5. 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.

Helpful Tip
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.

Nutrition Information
Calories: 220   Fat: 10   Net Carbs: 2   Fiber: 0   Protein: 29