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Carrot wrapped Stufed Meatloaf

Carrot Wrapped Egg Stuffed Meatloaf

Course Main Course
Cuisine American
Keyword Carrot meatloaf, easter recipes, Egg stuffed meatloaf, Meatloaf recipe
Prep Time 30 minutes
Cook Time 40 minutes
Servings 6
Author Lora Wiley-Lennartz

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

  1. Hard-boil 6 of the eggs for 10 minutes.
  2. When the eggs are cool enough to handle, peel and set aside.
  3. Preheat the oven to 375°F.
  4. Peel the onions and chop them into small pieces.
  5. Peel and mince the garlic clove.
  6. Chop the parsley into small pieces.

  7. Mix the chopped meat with the onions, garlic, breadcrumbs, chopped parsley, and the remaining egg.

  8. Season with salt and pepper.

  9. Peel the carrots. Then use the peeler or a mandolin to create long, wide strips.
  10. 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.
  11. Working with one portion at a time, carefully transfer the meat mixture to the pan, laying it on top of the carrot strips.
  12. Bury the hard-boiled eggs long side down and evenly spaced into the meat.
  13. Place more carrot strips on top to cover the meat completely.
  14. Bake for 40 minutes.
  15. Wipe off the excess grease and let it cool for 15 minutes in the pan.
  16. Carefully turn the meatloaf out onto a serving plate.
  17. Cut and serve.