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Meatloaf with Hard-Boiled Eggs and Bacon

Name: Meatloaf with Hard-Boiled Eggs and Bacon
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: 1 pound lean ground beef; 1 egg; 1 small onion (finely chopped); 2 garlic cloves (minced); 1 cup breadcrumbs; 1/2 cup milk; 1 tbsp Worcestershire sauce; 2 tablespoons fresh parsley (chopped); 1 teaspoon paprika; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; A pinch of nutmeg; 3 hard-boiled eggs; 4 slices bacon (optional); 2 tablespoons ketchup

By Jas on Aug 11, 2020 · Updated: Apr 5, 2021 · This post may contain affiliate links · See the privacy policy linked in my footer.

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Cook Time 50 mins

No matter how you prepare it, meatloaf is one of those cozy dishes that evoke memories and makes you happy. If you stuff it with hard-boiled eggs, you'll get a mouth-watering meatloaf that fits any occasion, whether you serve it hot or cold!

This delicious dish can easily be a hearty winter comfort food as it can be a simple picnic snack! The bacon makes this minced roast crispy and gives it a deliciously warm note and a rustic look.

A gray plate with two slices of mealoaf with a side of potatoes and green peas served on a wooden rustic table

Whether flavored in a Mediterranean style, wrapped in dough, stuffed with cheese, or as a classic "mock rabbit with eggs," meatloaf can be special when prepared in various ways and served with side dishes to suit your taste. Try it!

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Mock Rabbit

Most European and some South American countries call meatloaf a fake, false, faux, mock rabbit, or mock hare. In German, it's Falscher Hase.

This dish is traditional to Germany, Scandinavia, and Belgium, but many other countries across the world have their own version of hard-boiled egg-stuffed meatloaf.

The name comes from the time after the Second World War when many families could not afford a real rabbit for a Sunday roast.

In some regions, you can see this dish on the Easter table. After all, bunnies bring and hide Easter eggs, which would undoubtedly be the right name for this hidden egg meatloaf!

A close up of the sliced ground beef roast with boiled eggs inside.

When sliced, this egg meatloaf looks incredible! It's a lot like a British scotch egg in loaf form, although you would make those typically with pork sausage.

For meatloaf, a mixture of beef and pork is ideal. However, I often make it just with ground beef, like here, and occasionally buffalo. Once I used ground turkey and adjusted the spices - it was just as delicious!

I like to serve this stuffed meatloaf on special occasions since it always gets me credit for spending hours in the kitchen without actually taking hours to make! It's a remarkably simple and easy dish to make.

When I was a kid, I was a super picky eater, and this egg-stuffed meatloaf was one of the only things I'd eat. For me to eat, food always had to be visually appealing, and that description certainly fits this dish - it's a showstopper of the main course! Don't you agree?

🛒Ingredients and Notes

You don't need any unusual ingredients to make this recipe. It is just as simple as taking a regular meatloaf and stuffing it with hard-boiled eggs!

Ingredients needed for this German dish.

I believe that a beef/pork mix is best for meatloaf. However, the mixture might be hard to find, or you don't eat pork - ground beef, buffalo, turkey, and chicken (or a combination) work just as good.
Everything is better with bacon, but it is optional. It also keeps the meat nice and juicy and prevents this minced roast from bursting open in the oven, which can happen. You can substitute it with turkey bacon or leave it out altogether.

🔪Step by Step Instructions

The method here is super simple and pretty similar to any other meatloaf recipe. So, if you've ever made meatloaf before, you don't need to worry - so long as you know how to boil an egg, you already know what to do!

Then wrap it around the eggs to form a roll or a scotch egg loaf, if you will.

Process shots on how to make meatloaf with boiled eggs and bacon.

Combine all ingredients except the boiled eggs, bacon, and ketchup.
Transfer the mixture to a sheet of plastic wrap or wax paper and form a rectangle.
Align the boiled eggs on the meat mixture, then roll the meat over the eggs. Place into the prepared pan, seam-side down.
Top with ketchup and cover with bacon slices if using.
Bake until bacon is crisp, and let stand for 10 minutes before slicing.
See? Super simple! It's like a swiss roll meatloaf - a delicious spiral!

💡Top Tips

If you don't like handling raw meat with your bare hands, use disposable gloves, or mix the ingredients with a wooden spoon (it'll take a bit longer). I would not recommend a food processor or a mixer as it will easily overprocess the mixture and make the meatloaf tough.
Sprinkle the bottom of the loaf pan with uncooked white rice, then place your formed meatloaf on top of it. While it cooks, rice will soak up all the extra juices. Or use the special pan for meatloaf.
Cut the ends of each egg a little to ensure every slice has a piece of egg yolk.
To boil the eggs, place them into a saucepan and cover with cold water. Bring to a boil, lower the heat, and cook for 5 minutes. Run under cold water to cool and then peel.
For a gluten-free version, use ground almond flour or almond meal.

How To Serve It

The juicy meatloaf, which hides hard-boiled eggs inside, is best served with fluffy mashed potatoes, smashed or boiled potatoes, red cabbage, or root vegetables.

In German's standard households, in addition to potato puree, peas with carrots, and green beans are traditional sides with this Falscher Hase.

Other Amazing Recipes to Try

Ground or minced meat offers unlimited dishes that are easy, satisfying, and soul-warming. You should definitely try some, if not all, of these recipes:

A close-up shot of a thick meatloaf slice standing upright on a bed of green peas.

Liked this recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section. Your feedback is always appreciated! Stay in touch through Pinterest, Instagram, and Facebook! Don't forget to sign up for my email list below too!

Update Notes: This recipe was originally published in July 2015 and updated in August of 2020 with new photos and recipe tips.

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About Jas

I'm an excellent eater and a decent cook but also author, food photographer, recipe developer, a former anorexic, and current cheesecake addict. Cooking helps me link my Bosnian past to my American present.

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