A mouthwatering meatloaf stuffed with boiled eggs turns into a festive dish for any occasion, served hot or cold.
Most European and some South American countries call meatloaf a fake, faux or mock rabbit. I have no clue why. Perhaps it originated as a dish served for Easter. You know bunnies bring and hide Easter eggs (never understood why) so this is a fitting name.
The look of sliced meatloaf deluxe is so festive you'll get the credit for spending hours in the kitchen, but the truth is it's super easy and simple to make.
When I was a kid and a very picky eater as you can learn from my about page, I would only eat food that was visually appealing and this meatloaf was definitely one of those pretty dishes. Don't you think?
—All that's Jas
lean ground beef
small onion, finely chopped
garlic cloves, minced
chopped fresh parsley
freshly ground black pepper
pinch of nutmeg
In This Recipe
Preheat oven to 350 degrees Fahrenheit. Butter an 8-inch loaf pan. Sprinkle the bottom with a tablespoon of breadcrumbs.
In a medium bowl, mix the first 11 ingredients with your hand until just combined. Do not overwork it as it will get too tough. Transfer the mixture on a sheet of plastic wrap or wax paper and pat to form an 8x12 inch rectangle. Place boiled eggs next to each other and using the wrap to start a roll, roll meat over the eggs beginning at the long end. Place seam side down into the loaf pan. Spread top with ketchup. Place bacon slices on top or make a pretty lattice pattern if you desire.
Bake, uncovered, for about 50 minutes or until bacon is crisp. Let stand 10 minutes. Cut into 1- inch slices. Serve warm as a main dish or cold for an appetizer or snack.