Prep 30 mins
Cook 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.
- 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
- Stir together the ketchup, cheese, tomato paste, basil and oregano.
- Divide the mixture in half.
- Combine one half of the mixture with the onion, garlic, salt, pepper and eggs.
- Stir in the bread crumbs.
- Crumble the meat into the same bowl and toss gently until evenly combined.
- Preheat the oven to 350 degrees F.
- Press half of the meat mixture gently into a 8" x 4" loaf pan.
- With 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.
- Top with the remaining meat mixture, patting down gently.
- Spread the remaining ketchup mixture evenly over the top.
- Bake for 60 to 90 minutes or until the internal temperature registers 180 degrees F on an instant read thermometer.
- Rest for 5 minutes.
- Drain off any fat in the pan and thickly slice the meatloaf using a serrated knife.