I remember my Mom always making Meatloaf with hard boiled eggs for Easter. Along that, a Mixed Vegetable Salad was always present. That salad was made with eggs as well… but there are never too many eggs for Easter….
Meatloaf with hard boiled eggs can be served either hot or cold. Usually, my Mom served it hot, straight out of the oven for dinner with some gravy, mashed potatoes and a vegetable. I have to admit, I do that sometimes now too:
What was left after dinner, my Mom would wrap it up and refrigerate. Then, slice it up, like cold cuts, for sandwiches:
I love Polish, open face sandwiches! My daughter loves making them with me and making them pretty:
So, how do I make this beautiful Meatloaf with hard boiled eggs, you ask???
First, you need to hard boil some eggs! Perhaps 10! I used 9 in this recipe, but cook 10. Just in case one cracks or something…
Second, you need to decide what kind of ground meat you will be using. I tried several variations and found that ground beef and ground turkey worked best for me.
Third, it’s important to SAUTÉE a chopped onion! I tried adding raw, ground onion but it released too much liquid and added a strong, onion flavor.
I tried adding raw, chopped onion and hated the raw chunks of onion in the cooked meatloaf.
I also tested onion powder and dried onion. It simply did not do anything.
SAUTÉED onion worked best! It added a wonderful, nutty aroma, without the unnecessary liquid that a ground onion released.
Once you have all ingredients in one bowl, all you have to do is mix it all together and mix well! By hand, of course! And, until your hands “come out clean”, meaning when nothing sticks to them!
Now, you need to get out a 10×15 (or bigger) cookie sheet and line aluminum foil on it.
Transfer the meat mixture on top of the foil and press it down to obtain a rectangle, approximately 15×7 and 3/4 inches thick.
Remember the hard boiled eggs?
Now, it’s time for them! Peel them and cut the ends off. Why? Because you want consistent slices after cooking, each with a slice of an egg, the white AND the yellow part!
I bet you are thinking now, How in the world I will be able to wrap it up…
Don’t worry, that’s why we have the aluminum foil under!
Just pick up one end with the foil and gently place over the eggs. Pinch the seam and the sides together and wrap it up tightly in the foil. Don’t close the sides though. Let’s allow the meatloaf to “breathe”! 🙂
You can also use plastic wrap instead of aluminum foil but then you have to discard it and bake without it. However, this method is a little risky as your meatloaf MAY crack! 🙁
But hopefully not, and you can go from before to after without a hitch:
Slicing is not pretty when you want to slice it while it’s still hot for dinner:
But who cares about perfect slices when you have this in front of you???
Slicing gets much easier when the Meatloaf with hard boiled eggs is cold:
Now, it is up to you whether this Gluten-Free MEATLOAF with hard boiled eggs will visit your Easter table…
Happy Easter and as Always, Eat Well, Spend Wisely!
- 9 eggs, hard boiled and peeled
- 1½ lbs ground beef
- 1 lb ground turkey
- 1 large onion, sautéed
- 2 eggs, beaten
- ¼ cup ground oats
- 1 tsp salt
- 2 tsp garlic salt with parsley
- ½ tsp pepper
- 1 tsp whole grain mustard
- 1 tsp dijon mustard
- 1 tsp marjoram
- Combine all ingredients (from ground beef to marjoram) and mix by hand until meat mixture is lustrous.
- Flatten meat mixture on aluminum foil (placed on a cookie sheet) in the form of a 15x7 rectangle, about 3/4 inch thick.
- Cut the eggs' ends off and arrange them longways in the middle of the meat.
- Pick up one end of the foil and roll over the eggs, creating a log with the eggs in the center.
- Pinch the seam closed and do the same with sides.
- Pour some oil on your hands and pat the meatloaf shiny.
- Wrap it back up tightly with the foil, but leave the sides open. Massage gently through the foil to make sure the meat hugs the eggs all around inside.
- Bake at 375F for 30 minutes, then unwrap it (just pull the sides of the foil down) and crank the oven up to 425F to brown the meatloaf for about 15 minutes.
- You can use plastic wrap to roll up the meatloaf but then you have to bake it without it and your meatloaf can crack!