AI-generated
Meatloaf with Egg
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Source: https://recipheon.com/en/recipes/main-dishes/meatloaf-with-egg
About this recipe
This juicy meatloaf has a firm texture, a row of hard-boiled eggs inside and a browned top. Pork gives it tenderness, beef a robust flavor, and onion and marjoram bring out its character. The breadcrumbs absorb the milk without any squeezing, so the mixture binds well and doesn't need firm packing. Arrange the eggs in a single row, surrounding them with meat even at the ends of the pan so they don't stick out of the loaf. After baking, let the loaf rest for a quarter of an hour: it will be easier to lift out of the loaf pan and slice without crumbling. One loaf gives six servings of two slices; spoon the pan juices over them.
Ingredients
Meatloaf and filling
600 g raw ground pork with about 15–20% fat, without added water or salt
200 g raw ground beef with about 10–15% fat, without added water or salt
5 raw chicken eggs, size M, about 250 g edible contents without shells: 4 to hard-boil and 1 for the meat mixture
60 g dry fine breadcrumbs made from wheat bread
100 ml cow's milk (3.5% fat), all retained in the breadcrumbs
150 g raw peeled onion
15 ml rapeseed oil, divided: 10 ml for the onion and 5 ml for the pan; the juices and fat from the skillet and loaf pan are served with the meatloaf
8 g raw peeled garlic
10 g fine salt
2 g ground black pepper
3 g dried marjoram
2.5 l water, divided: 1.5 l to boil the eggs and 1 l cold water to cool them; both portions of water are discarded
Steps
Have ready a metal loaf pan with internal dimensions of about 25 × 11 × 8 cm, parchment paper, aluminum foil, a skillet, a pot for the eggs and a bowl for cooling them. Keep the meat refrigerated until mixing. Put four eggs in the pot with 1.5 l water and bring to a boil, which will take about 10 minutes. Cook at a gentle boil for 10 minutes. Transfer to the bowl with 1 l cold water for about 10 minutes, then peel and pat dry; discard the water from both vessels. Reserve the fifth egg raw for the meat. Work on the next step while the eggs boil and cool.
Finely chop 150 g onion. Heat 10 ml oil in the skillet and cook the onion over medium-low heat for 8–10 minutes, stirring, until soft without heavy browning. Transfer it with all the fat and juices to a wide bowl and let it cool while you finish preparing the eggs and the remaining ingredients. In a second bowl, mix 60 g breadcrumbs with all 100 ml milk and leave for about 5 minutes; do not squeeze them or drain off the milk. Preheat the oven to 180°C on the conventional (no-fan) setting.
Add 600 g pork, 200 g beef, all the soaked breadcrumbs and the contents of the fifth egg to the cooled onion. Finely grate 8 g garlic and add it with all 10 g salt, 2 g pepper and 3 g marjoram. Mix and work briefly with your hand, only until the mixture is uniform, slightly sticky and stays together when shaped; do not keep packing it into a hard paste. Do not taste the raw meat. Line the loaf pan with parchment, leaving an overhang on the two long sides, and spread the remaining 5 ml oil over the paper.
Spread about one third of the mixture across the bottom of the pan to form a layer about 1.5 cm thick. Arrange the four peeled, dried eggs end to end along the center line, leaving room for meat at the short ends of the pan. Press them gently into the base; do not cut the eggs and do not press them all the way to the bottom. Reserve the remaining mixture to enclose the loaf.
AI-generated Surround the eggs with all the remaining mixture, filling the space at the sides, between the eggs and at the ends of the pan. Cover them from above as well so no egg sticks out, and gently join the meat to the bottom layer without leaving empty pockets. Smooth the surface with a spatula into a slightly rounded loaf; the mixture will fill about 5–6 cm of the pan's height, leaving space below the rim. Do not add any more water or fat for smoothing.
AI-generated Put the pan on the middle rack and bake uncovered at 180°C for about 60–70 minutes. The top should brown and the loaf should become springy and pull slightly away from the paper. Make a small cut in the thicker meat near the center of the loaf to check: the mixture should be hot and fully set, with no raw, sticky texture. If it is still raw, bake for about another 10 minutes and check again before taking it out. If the surface browns heavily, cover it loosely with aluminum foil and continue for the time needed to bake the center fully.
AI-generated Take out the loaf pan and let the meatloaf rest in it for about 15 minutes. Only then lift it by the overhanging parchment edges and transfer it to a board or platter, supporting the bottom with a spatula. Reserve all the pan juices and fat for serving; remove the paper.
Cut the loaf into about 12 fairly thick slices. Serve two slices per person, spooning the reserved pan juices and fat evenly over them. The cut face should show a compact meat mixture surrounding the whites and yolks of the hard-boiled eggs; the end slices may contain less egg.
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