Egg-stuffed meatloaf

Source: Image courtesy of Australian Eggs

Introducing a savoury and satisfying meatloaf recipe that combines the richness of beef mince with a delightful surprise of boiled eggs at its core.

This hearty dish features a flavorful blend of beef mince, fresh vegetables, and a touch of smoky barbecue sauce, all wrapped around perfectly boiled eggs for a delightful twist.

Topped with a tangy glaze and served alongside roasted baby carrots and broccolini, this meatloaf is a complete and satisfying meal that will leave everyone asking for seconds.

Whether you’re cooking for a special occasion or simply craving a comforting homemade dinner, this recipe is sure to impress.

So, let’s roll up our sleeves and get cooking!

Prep time: 20 minutes

Cook time: 1 hour



  • 6 eggs
  • 3 cloves garlic, crushed
  • ¼ cup (60ml) smoky barbecue sauce
  • 2 tablespoons Dijon mustard
  • 750g beef mince
  • 1½ cups (120g) fresh breadcrumbs 
  • 1 onion, grated
  • ½ cup (50g) shredded parmesan
  • 1 carrot, peeled (125g), grated
  • 1 small zucchini (125g), grated 
  • Salt and pepper
  • Roasted baby carrots and broccolini to serve


  • ⅓ cup (60ml) smoky barbecue sauce
  • 1 tablespoon Dijon mustard
  • 1 tablespoon olive oil



  1. Boil 4 eggs in a pan of boiling water for 4-5 minutes. Immerse in cold water to stop cooking. Once cool enough to handle, carefully peel and set aside.
  2. Preheat oven to 200°C/180°C (fan-forced). Lightly spray an oven tray with oil and line it with baking paper. 
  3. Crack the remaining eggs in a large bowl and add garlic, barbecue sauce and mustard. Whisk well. Add mince, breadcrumbs, onion and parmesan cheese.
  4. Squeeze excess moisture from grated carrot and zucchini and add to mince mixture. Season with salt and pepper. Mix until well combined. 
  5. Shape about a third of the mixture into a 10cm x 25cm rectangle on the prepared baking tray. Make 4 indents into the top of the mixture with the back of a spoon. Place boiled eggs lengthways along the centre. Top with remaining meat mixture and shape into a loaf. Bake for 35 to 40 minutes.


  1. Combine sauce, mustard and oil in a small bowl. Remove the meatloaf from the oven. Spoon over the glaze to cover. Cook for a further 15 to 20 minutes, or until juices run clear when tested with a skewer. 
  2. Rest for 10 minutes. Slice and serve with baby carrots and broccolini.

Tips & Hints: 

  • This meatloaf is suitable to freeze. Wrap individual portions of cooked meatloaf in plastic wrap and freeze for up to 1 month. To serve, defrost portions overnight in the fridge. Reheat in the microwave or wrap in foil and heat in a 180°C oven.
  • Use a clean tea towel to squeeze out excess moisture from the grated vegetables.
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