Killer Meatloaf

Meatloaf with boiled eggs, roasted peppers and bacon

No, this isn’t some reference to a bad horror flick from the ’50, nor is this a post about a portly 80’s rockstar known for his power ballads. I’m giving it this name because it’s so good it will probably kill you. This is the most unhealthy thing I’ve come up with since I made that Cola Braised Bacon, but what fun is life without a bit of indulgence every now and then.

For those of you wondering why I’d risk a coronary for something that reminds many of school lunch mystery meat, you’ve probably not had a proper meatloaf. A good meatloaf should be firm enough to hold it’s shape, yet tender and moist, each bite bursting with flavour. The words watery, greasy, soggy or bland are NOT part of the meatloaf vocabulary. In my version I roll it with roasted peppers, bacon and hard boiled eggs to add little surprises when you cut into the loaf. Think of it like a juicy bacon cheeseburger with an emphasis on the hamburger.

For someone who preaches simple cooking I know the ingredient list is a bit long, but you probably have most of this stuff in your pantry, and if you don’t there’s a lot of room here to experiment with different flavours. Ginger Hoisin glazed meatloaf with Chinese 5 spice anyone? Unfortunately I’ve yet to come up with a successful veggie version of this, but if anyone has suggestions leave a comment.

What are your favourite flavours in meatloaf?


for meatloaf
1 lbs lean ground beef
1 lbs ground pork (or 1/2 lbs ground pork + 1/2 lbs ground veal)
1/2 medium onion minced
2 cloves garlic minced
1 large egg
1/2 C bread crumbs
1/2 C grated cheese (I used a dry 6 mo aged cheddar)
1/4 C whole milk (or cream)
2 Tbs minced parsley
2 Tbs tomato paste
1 Tbs Worcestershire sauce
1 Tbs honey
2 tsp soy sauce
1 tsp oregano
1 tsp smoked paprika
1/4 tsp mustard powder
1/2 tsp sage
1/2 tsp salt
fresh ground black pepper

for rolling
3 slices thick cut bacon
1 red bell pepper roasted, peeled and cut into strips*
3 boiled eggs**

for glaze
1/4 C ketchup
1 Tbs honey
1 tsp wostershire sauce
1/2 tsp mustard powder

Preheat the oven to 350 degrees with the rack in the middle position.

Add all the ingredients for the meatloaf into a large bowl and use your hand to mix everything together. it should be well combined but not pasty.

Meatloaf mix, ready to roll

Eggs down, ready to roll

Lay down a few sheets of plastic wrap on a work surface then spread the meat mixture into a 1/2″ thick rectangle about as wide as 1 strip of bacon. Lay down alternating rows of bacon and peppers (I only had 2 slices of bacon so the photo isn’t quite accurate, but you get the idea). Make 3 little divits in the meatloaf then stick the eggs in them.

core of the rolled meatloaf
Roll enough meat loaf around the eggs to cover them, then gently squeeze the roll to fill in the gaps between the eggs. You should have a solid bar of meat with the eggs slightly peaking out with no air pockets. Finish rolling the loaf making sure there are no air pockets then tidy up the ends. You should have a uniform, slightly oval cylinder of meat.

Place the meatloaf seam side down on a broiler pan or some other pan that will drain the fat coming out of the meatloaf (this is important). In a pinch you can use a wire rack over a baking sheet covered with foil with slits cut into the foil. Bake for half an hour.

Mix the ingredients for the glaze then coat the meatloaf with the glaze. Return it to the oven and bake for another 20-30 minutes or until an instant read thermometer (inserted between the eggs) reads 160 degrees F.

Remove the meatloaf from the oven and allow it to rest for 10 minutes before slicing. I usually cut the loaf down the middle (cutting through the middle of the center egg), then cut two slices from either side of the middle, working my way outwards. Serve with a salad to give the illusion that this is healthier than it actually is.

*TIP For perfect roasted peppers, just wash and quarter a red bell pepper, trimming the ends so they lay more or less flat on an oven safe pan, skin side up. Move your oven rack to the top position and broil them on high until the skin is blistered and charred. Take them out of the oven letting them cool enough to pick up with your fingers (they should still be hot). Toss them into a plastic sandwich bag and seal, letting them cool to room temperature. They’ll sweat separating the skins from the peppers making them very easy to peel.

**TIP Not that it maters much for this recipe, but if you want boiled eggs that don’t look like the moon when you peel them, use old eggs. I’m not sure how this works, but for some reason fresh eggs want to stick to their shells more than eggs that have been sitting in the fridge for a few weeks. Just put the eggs in a pot of cold water, bring it to a boil, then cover and turn off the heat. Let them sit for 7 minutes, plunging them in cold water to stop the cooking. If you used old eggs they will practically peel themselves.

  • http://www.noblepig.com/ noble pig

    This is the coolest idea I have ever seen. I love it!

  • http://www.noblepig.com/ noble pig

    This is the coolest idea I have ever seen. I love it!

  • http://trivialounemtanto.blogspot.com Bia

    hi
    send me your email and I can translate it for you. I am not so sure if you can find all the ingredients… but I wish the best luck…

  • http://trivialounemtanto.blogspot.com/ Bia

    hi
    send me your email and I can translate it for you. I am not so sure if you can find all the ingredients… but I wish the best luck…

  • http://www.hungryandfrozen.blogspot.com/ Laura @ Hungry and Frozen

    Hey, I made that Ham in Coca Cola just last night. So good…

    Sign of a truly excellent photographer: You can make raw, minced meat look appetising. Not a task I’d want to attempt myself. Love the egg in the middle, and I love that you reminded me of that quote from Love Actually (crappy film, I know) “Even Meatloaf got laid at least once.”

  • http://www.hungryandfrozen.blogspot.com Laura @ Hungry and Frozen

    Hey, I made that Ham in Coca Cola just last night. So good…

    Sign of a truly excellent photographer: You can make raw, minced meat look appetising. Not a task I’d want to attempt myself. Love the egg in the middle, and I love that you reminded me of that quote from Love Actually (crappy film, I know) “Even Meatloaf got laid at least once.”

  • http://www.souvlakiforthesoul.com/ Peter G

    Any meatloaf I’ve ever made has well and truly sucked. I like how you prepared this version Marc. The glaze looks simple yet tasty and I like the little surprises you’ve thrown in.

  • http://www.souvlakiforthesoul.com Peter G

    Any meatloaf I’ve ever made has well and truly sucked. I like how you prepared this version Marc. The glaze looks simple yet tasty and I like the little surprises you’ve thrown in.

  • http://stickygooeycreamychewy.blogspot.com/ Susan at Sticky,Gooey,Creamy,C

    I think meatloaf gets a bad rap. If you make it well and use good ingredients, it is delicious. I like your recipe with all of those great flavors. I make a rolled meatloaf too, only Italian style. I stuff it with prosciutto, cheeses, herbs and pine nuts. I love how you get a taste of everything in one bite this way!

  • http://stickygooeycreamychewy.blogspot.com Susan at Sticky,Gooey,Creamy,Chewy

    I think meatloaf gets a bad rap. If you make it well and use good ingredients, it is delicious. I like your recipe with all of those great flavors. I make a rolled meatloaf too, only Italian style. I stuff it with prosciutto, cheeses, herbs and pine nuts. I love how you get a taste of everything in one bite this way!

  • http://gourmetloveaffair.blogspot.com/ Corinne

    This reminds me of Rouladen… or a rolled saltibocca… but with ground beef. Looks fabulous.

  • http://gourmetloveaffair.blogspot.com Corinne

    This reminds me of Rouladen… or a rolled saltibocca… but with ground beef. Looks fabulous.

  • http://closetcooking.blogspot.com/ Kevin

    This “meatloaf” sounds amazingly flavourful!! What a great idea to roll it up with hard boiled eggs, bacon and roasted red peppers!

  • http://closetcooking.blogspot.com/ Kevin

    This “meatloaf” sounds amazingly flavourful!! What a great idea to roll it up with hard boiled eggs, bacon and roasted red peppers!

  • http://www.bdbrewing.com/ piercival

    Marc,

    As usual a tour de force dish; I love the eggs and peppers. I also like Susan’s suggestion of pine nuts, I will be adding them in next time.

    I had the most amazing meatloaf at a little restaurant (Cap’s Oak St. Bar & Grill) in Brentwood CA. The flavor was really sublime and different but I could not figure out what made it so unique. I was able to talk to the owner one day when he was “a bit in his cups” and he revealed the secret ingredient –Balsamic vinegar.

    First time I tried it I was too conservative with the vinegar; you really need to add a pretty hefty amount (1/2 to 1 cup minimum for a loaf). I know this sounds excessive but the results are spectacular!

  • http://www.bdbrewing.com piercival

    Marc,

    As usual a tour de force dish; I love the eggs and peppers. I also like Susan’s suggestion of pine nuts, I will be adding them in next time.

    I had the most amazing meatloaf at a little restaurant (Cap’s Oak St. Bar & Grill) in Brentwood CA. The flavor was really sublime and different but I could not figure out what made it so unique. I was able to talk to the owner one day when he was “a bit in his cups” and he revealed the secret ingredient –Balsamic vinegar.

    First time I tried it I was too conservative with the vinegar; you really need to add a pretty hefty amount (1/2 to 1 cup minimum for a loaf). I know this sounds excessive but the results are spectacular!

  • Marc

    Oooo great idea Piercival! Balsamic vinegar is my “secret” ingredient in my paella. I’m gonna try it in meatloaf next time.

  • Marc

    Oooo great idea Piercival! Balsamic vinegar is my “secret” ingredient in my paella. I’m gonna try it in meatloaf next time.

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  • Mama Bird

    I can answer your question about the eggs!

    Eggs peel more easily when they are older because they slowly evaporate moisture through their porous shell, making the volume inside shrink over time. This is normal, and an important aspect of the chick developing healthy if the egg is fertilized and incubated. (I know, who would have guessed??)

    If you don’t have any 1-2 week aged eggs or just like fresh ones, something else that can help is getting the boiled eggs really cool before peeling them. The colder the better, short of freezing which might damage the texture. (Does it?) This will also cause the insides to shrink away from the shell a bit, making it easier to peel. :D

    Thanks so much for sharing this recipe! I’m going shopping for the ingredients right now to try it out! It looks amazing, and my daughter will go nuts!

  • Mama Bird

    I can answer your question about the eggs!

    Eggs peel more easily when they are older because they slowly evaporate moisture through their porous shell, making the volume inside shrink over time. This is normal, and an important aspect of the chick developing healthy if the egg is fertilized and incubated. (I know, who would have guessed??)

    If you don’t have any 1-2 week aged eggs or just like fresh ones, something else that can help is getting the boiled eggs really cool before peeling them. The colder the better, short of freezing which might damage the texture. (Does it?) This will also cause the insides to shrink away from the shell a bit, making it easier to peel. :D

    Thanks so much for sharing this recipe! I’m going shopping for the ingredients right now to try it out! It looks amazing, and my daughter will go nuts!

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  • Fwmosher

    This is very similar to the Filipino meatloaf “Embutido” except for the spices, and the fact that when they roll it, they include a hotdog along with the whole egg. Great recipe, will try very soon.

  • Waerf

    Охуеть Митлоф

  • Isapink

    grait recipe. easy to make. my family loved it. but i made some changes in the recipe. I put regular mustard instead of powder and i also didn’t roll the meatloaf, just divide it in half the meatloaf mixture, put the eggs in the middle across , put the second part of the mixture, and baked it . came out perfect.

  • Amanda

    Re:  Peeling eggs.  I’ve found that the important factor is chilly water — even ice-water — once the egg is done.  It doesn’t matter what the age of the egg as long as it is plunged in cold water:  then it is easy to peel.  Of course, lots of people don’t want cool eggs for breakfast and that’s why they use egg-cups and dig out with a spoon or poach the eggs instead (no peeling in either case).

  • Namie

    What a cool idea! I’ve been making meatloaf for a long time but never thought of this idea. Inspired to use up the home-char-grilled capsicum! Thank you.

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I'm Marc, and I want to teach you some basic techniques and give you the confidence and inspiration so that you can cook without recipes too!

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