Meatloaf with eggs in the middle recipe
This retro favourite gets a an upgrade, with the addition of egg. The meatloaf has a lovely, herby taste, as well as a punchy hit of Dijon mustard and Worcestershire sauce. Serve with mashed potatoes and veg. See method
- 400g beef mince
- 50g dried breadcrumbs
- 1 egg
- 1 onion, finely chopped
- ½tsp dried oregano
- ½tsp dried marjoram
- 1tsp Worcestershire sauce
- ½tsp Dijon mustard
- 2tbsp curly leaf parsley, finely chopped
- 6 eggs
If you don't have mince, cut open some sausages instead
Each serving contains
of the reference intake
- Preheat the oven to 180°C. Grease and line a 1lb loaf tin. Cook the eggs in boiling water for 10 minutes. Drain under cold running water until they are cold. Peel and reserve to one side. In a large mixing bowl, combine all the other ingredients, mixing well with your hands to incorporate them.
- Arrange half of the beef mince mixture in the base of the loaf tin. Arrange the hard-boiled eggs side by side along the length of the tin. Cover with the rest of the beef mixture and shape so that it is curved down over the eggs in an arc. Bake for 45-50 minutes until cooked, draining any excess moisture from the tin, halfway through cooking.
- Remove when ready and allow to cool in the tin for 5 minutes before turning out onto kitchen paper to dry. Arrange on a serving plate and slice the end portion. Garnish with the mizuna leaves and serve.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.