1 hr 30 mins
This recipe is based on the popular pub dish, Scotch Eggs, which are hard-boiled eggs encased in ground meat. This is good warm but I like it better cold for sandwiches as it is difficult to slice through the eggs when the meat is hot out of the oven.
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- 1 cup tomato ketchup
- 3/4 cup cheddar cheese, grated
- 2 tablespoons tomato paste
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 small onion, finely chopped
- 4 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 eggs
- 1/2 cup fresh breadcrumb
- 2 lbs lean ground beef
- 3 hard-cooked eggs, shells removed
- 1Stir together the ketchup, cheese, tomato paste, basil and oregano.
- 2Divide the mixture in half.
- 3Combine one half of the mixture with the onion, garlic, salt, pepper and eggs.
- 4Stir in the bread crumbs.
- 5Crumble the meat into the same bowl and toss gently until evenly combined.
- 6Preheat the oven to 350 degrees F.
- 7Press half of the meat mixture gently into a 8" x 4" loaf pan.
- 8With the long sides facing you, nestle the hard-cooked eggs into the meat so that the tops point left and right; leave space between each egg.
- 9Top with the remaining meat mixture, patting down gently.
- 10Spread the remaining ketchup mixture evenly over the top.
- 11Bake for 60 to 90 minutes or until the internal temperature registers 180 degrees F on an instant read thermometer.
- 12Rest for 5 minutes.
- 13Drain off any fat in the pan and thickly slice the meatloaf using a serrated knife.
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Nutritional Facts for Scotch Eggs Meatloaf
Serving Size: 1 (207 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 136.5
- Calories from Fat 62
- Total Fat 6.9 g
- Saturated Fat 3.2 g
- Cholesterol 127.5 mg
- Sodium 631.9 mg
- Total Carbohydrate 11.7 g
- Dietary Fiber 0.7 g
- Sugars 8.1 g
- Protein 7.7 g