I like presenting foods that have an element of surprise and this meatloaf certainly ticks the box! Now, I mean a surprise as in a good thing. Not as in a Rachel’s trifle surprise in Friends kinda thing (For those of you who don’t know what the heck I’m on about – here’s the clip 🙂 And for those of you who’ve seen it before .. here it is again! I definitely won’t be posting that recipe, I don’t think it would be my most popular post.
Anyway, back to the meatloaf.. as I was saying .. surprise element. This gorgeous juicy meatloaf has hidden boiled eggs cooked into the loaf but it’s just as easy to make as any ordinary
boring non-surprise meatloaf. And the wrapped bacon just finishes it off perfectly.
Served with vegetables and potatoes as a main meal, or cold as sliced meat on a sandwich or salad. And with some adjustments, you can make this a low fat recipe, suitable for Slimming world or Weight Watchers (see bottom of the post for details). What’s not to like?
Here’s what you need to make your meatloaf
- 6 eggs
- 1 tsp olive oil
- 1 big onion, chopped
- 750 gr mince meat
- 3 Dutch crisp bakes
- 2 tbsp tomato ketchup
- 3 cloves of garlic
- 2 tbsp fresh garden herbs (mixture of parsley, basil and thyme, finely chopped). I used dried herbs on this occasion
- 2 tsp of salt
- Freshly ground pepper
- 150 g rashers of bacon
- A loaf tin (I used 26 cm tin)
And here’s how you make the egg surprise meatloaf
Hard boil 4 of the 6 eggs – boil for about 8 minutes and rinse under cold water. Peel the eggs and set aside. Beat the other 2 remaining eggs with a whisk in a bowl and set aside.
Heat the oil in a frying pain and fry the onion. I must just say at this point that I didn’t include the onion, which is why you won’t see it in any of the photos. Not everyone in our family is an onion fan (understatement!) so I gave in and left them out. You can include them of course, or leave them if you’ve got an onion hater in your family also 🙂
Mix the mince with the whisked egg, crumbled up tea-breaks (I recommend grating them to prevent lumps), tomato ketchup, onion (or no-onion for you onion haters!), garlic, salt and pepper to taste. Now get stuck right in there and mix the whole lot together. Until it looks something like this: (OK, it’s still no oil painting, but it’s an improvement)
Preheat your oven to 180 Celsius, or follow your manual for fan oven settings, which usually need to be set slightly lower.
Next, line the loaf tin with half of the bacon. I sprayed the tin with Frylight first to avoid it sticking to the tin.
And add half the mixture on top of the bacon.
Place the 4 hard boiled eggs onto the mixture as above
Before tucking them in with the remaining meat mixture. Press together fairly firmly to avoid the loaf falling apart once it’s cooked.
Finish it off by placing the other half of the bacon on top of the mixture which is now ready to go into the oven.
Baking your meatloaf
Bake the meatloaf in the oven for approximately 50 minutes until browned. After the first 25 minutes of cooking time, drain the fat and juices off the loaf. Return to the oven and bake for the remaining 25 minutes. Once the cooking time is up, leave to rest for about 5 minutes. Take out of the oven and rinse the fat away once more.
Turn over the meatloaf onto a chopping board and cut into slices before serving with potatoes and vegetables of your choice.
As I mentioned before, this loaf is delicious served both hot or cold.
Slimming world tip: (or Weight Watchers, I’m not judging!)
To make this meatloaf Slimming World friendly, make sure you use 5% fat mince. Cut off all the fat from the bacon (leaving you with bacon medallions only) and substitute the olive oil with Frylight (which is an absolute lifesaver in our kitchen!).
Leaving in the Dutch crisp bakes and tomato ketchup would tally up 6.5 syns for the entire loaf. (4.5 for the brakes and 2 for the ketchup) – please do correct me if I’m wrong here, it’s been a while since I’ve followed Slimming World and things tend to change every now and then..!
Of course you can leave out the crisp bakes and ketchup, but if you do, I would recommend adding in some alternative herbs and spices such as paprika or even a bit of chili for a bit of additional taste.
Enjoy! If you’re making the recipe, I’d love to see how yours turned out. Don’t forget to find me on social media and please feel free to “pin” the image below to Pinterest to share the love.
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