Of course, substitute any variety of meat in this recipe that you prefer. Ground turkey, veal, or chicken would work just as well. They also provide a lighter touch to this Carrot Wrapped Egg Stuffed Meatloaf recipe. Just be aware that if you use meat with a lower fat content than beef, remember to lightly grease the pan before adding the carrot strips. The same goes for a lower-fat ground beef. You do not want the finished meatloaf to be difficult to remove from the pan.
General Meatloaf Tips That Actually Work
Meatloaf doesn’t have to taste like a paperweight. First, don’t overmix. Unless you’re building bricks, keep that meat mixture loose and light. Next, add moisture. Grated veggies, egg, milk, or even a splash of broth will keep your loaf tender instead of desert-dry.
Also, season with confidence. You can mix these up in this Carrot Wrapped Egg Stuffed Meatloaf recipe. I used very simple seasoning for this meatloaf recipe. However, the flavor can easily be switched up by adding your favorite spices or fresh herbs. Salt and pepper are nice, but garlic, herbs, and Worcestershire sauce make your meatloaf a flavor superstar. In addition, don’t smash it into the pan like it owes you money—light shaping means even cooking and no hockey puck texture.
Carrot Wrapped Egg Stuffed Meatloaf
Ingredients
- 7 large eggs
- 2 onions
- 1 garlic clove
- 1 small bunch of parsley
- 2 lbs ground beef or a ground meat variety of your choice
- 1 cup breadcrumbs
- 4-5 large fat carrots
- Kosher salt
- Freshly ground black pepper
Instructions
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Hard-boil 6 of the eggs for 10 minutes.
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When the eggs are cool enough to handle, peel and set aside.
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Preheat the oven to 375°F.
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Peel the onions and chop them into small pieces.
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Peel and mince the garlic clove.
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Chop the parsley into small pieces.
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Mix the chopped meat with the onions, garlic, breadcrumbs, chopped parsley, and the remaining egg.
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Season with salt and pepper.
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Peel the carrots. Then use the peeler or a mandolin to create long, wide strips.
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Lay the carrot strips in a smooth tube bundt pan from the short ends. You do not need to grease the pan because the drippings from the meatloaf will provide plenty on their own.
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Working with one portion at a time, carefully transfer the meat mixture to the pan, laying it on top of the carrot strips.
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Bury the hard-boiled eggs long side down and evenly spaced into the meat.
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Place more carrot strips on top to cover the meat completely.
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Bake for 40 minutes.
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Wipe off the excess grease and let it cool for 15 minutes in the pan.
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Carefully turn the meatloaf out onto a serving plate.
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Cut and serve.
So, do you like this Carrot Wrapped Stuffed Meatloaf? Then also check out some of these other delicious recipes:
CHEESY MEATBALLS IN OLIVE SAUCE
BACON CHICKEN CHEESE ROULADE
TURKEY POTATO STARS APPETIZER
