Stuffed Meatloaf Recipe With Eggs, Peas And Cheese
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This is not your usual plain meatloaf – this meatloaf has a surprise inside! Slice the meatloaf to reveal the stuffing of boiled eggs, green peas and melted cheese!
Illustrations How To Make Stuffed Meatloaf:
Putting the filling inside:
Lift the plastic wrap on the sides and roll the meat so the filling is inside the roll:
Here’s a picture of the rolled meatloaf:
Spread the ketchup on top of the meatloaf:
Bake the meatloaf for 1 hour, or until the meat thermometer registers 170F.
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Stuffed Meatloaf Recipe
It looks like an ordinary meatloaf on the outside, but when you slice it, it has a beautiful filling of boiled egg and peas! Fun twist on the old classic, give it a try - you'll love it!
Servings: 4 servings
Ingredients
- 1 lb lean ground beef
- 4 hard-boiled eggs
- 1/2 cup frozen green peas thawed in a microwave
- 4 cheese slices
- 1 small onion minced
- 2 slices of bread
- 3/4 tsp salt
- 1/4 tsp pepper
- 2 tbsp ketchup
Instructions
- Preheat oven to 350F.
- Line a baking sheet with parchment paper.
- Put the bread in a bowl with water. Take the bread out and pour out the water. In a bowl, put the wet bread, meat and minced onion. Sprinkle with salt and pepper. Mix with your hands until everything is combined.
- Cut a large rectangle of a plastic wrap and put it on the counter. Spread the meat mixture on it. Sprinkled the peas on top of the meat layer. In the middle of the meat layer, put the eggs and cheese slices.
- Lift the plastic wrap on the sides and roll the meat so the filling is inside the roll.
- Carefully move the meatloaf to the baking sheet. Remove and discard the plastic wrap.
- Spread the ketchup on top of the meatloaf.
- Put the meatloaf in the oven and bake for 1 hour.
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Hi, I’m not sure – are you supposed to squeeze the bread after it’s been in the water?
And are you supposed to baste the meatloaf regularly while it’s cooking, or tip out the accumulated oils underneath at any point – or just leave it alone?
Lastly I wonder will this recipe work using pork or veal mince – turkey is rare where I live (or a similar easy recipe), thanks!
Hi Marie,
You don’t need to squeeze the bread after it’s been in the water – the extra water will make the meatloaf more juicy. You don’t need to baste the meatloaf or mess with it in any way once it’s in the oven – just leave it alone :) This meatloaf will work with any kind of meat, including ground pork and veal.
Melanie
I loved this recipe!
This is my family’s favorite meatloaf!!! DELICIOUS!
Tried this with ground pork instead of beef still was amazing. I never cooked this before this was a new recipe for my family and they loves it
Loved how the boiled eggs and peas added a fun twist to the meatloaf. So easy to make and delicious.