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Killer Meatloaf

This Killer Meatloaf features a mix of ground beef and pork with plenty of flavorful seasoning, that's rolled with bacon, roasted peppers and hard-boiled eggs in the center. Packed with flavor and with plenty of visual appeal, this ain't your grandma's meatloaf.

Course Entree
Cuisine American
Level Intermediate
Main Ingredient Beef, Egg
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 servings


for meatloaf

  • 450 grams lean ground beef
  • 450 grams ground pork
  • 1/2 medium onion (minced)
  • 2 cloves garlic (minced)
  • 1 large egg
  • 1/2 cup breadcrumbs
  • 1/2 cup Cheddar cheese (grated)
  • 1/4 cup whole milk
  • 2 tablespoons flat-leaf parsley (minced)
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon honey
  • 2 teaspoons soy sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon pimentón (smoked paprika)
  • 1/4 teaspoon ground mustard
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon salt
  • ground black pepper (to taste)

for rolling

for glaze

  • 1/4 cup ketchup
  • 1 tablespoon honey
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon ground mustard


  1. Preheat the oven to 350 degrees with the rack in the middle position.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.