Moist Egg-Stuffed Meatloaf

        

This tasty meatloaf stuffed with whole boiled eggs will make you smile.  Fun to make and to eat,  the recipe has an Eastern European origin where 'klops' are cooked and served traditionally at Easter time.  Use beef mince that is not too lean or a mix of half beef and half pork.  I bake the meatloaf 'free-form' in a roasting tin without using a loaf pan and pour a tin of tomato around it to keep it moist in the oven.  The meat loaf is flavoured with onion, garlic, paprika, fresh and dried herbs and beef stock powder which can be substituted with salt if you prefer.  Served with mashed potatoes and vegetables or salad of choice, it feeds a large family and more. Just make sure everyone gets some egg when you slice the meatloaf up so there won't be a fight!  Any leftover can be enjoyed in a sandwich with some tomato relish.

Serves 8

INGREDIENTS

• 4 hard-boiled eggs - see step 1 under METHOD below
• 60g / 2oz stale bread
• ¾ cup milk
• 1kg / 2lb 4oz mince beef
• 2 medium size onions, finely chopped
• 2 garlic cloves, finely chopped
• 2 raw eggs
• 2 teaspoons dried thyme
• 2 tablespoons fresh parsley, finely chopped, plus extra for garnishing
• 1 teaspoon sweet paprika 
• 2 teaspoons beef stock powder or sea salt
• a sprinkling of freshly ground black pepper

For the sauce:

• 400g / 14oz tinned tomatoes
• 1 tablespoon oil
• 1 tablespoon water
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• ½ teaspoon sea salt
• a sprinkling of freshly ground black pepper

METHOD

1. To boil the eggs, place them in a saucepan, cover with cold water and bring to a boil.  Turn off the heat and let the eggs rest, covered, for 12 minutes.  Remove the eggs and place them immediately in a bowl of cold water to stop the cooking process.  Peel and set aside.
2. Cut or tear bread into small pieces.  Place into a bowl with the milk and let soak for 10-15 minutes.
3. Place the beef mince in a large bowl.  Add the onions, garlic, soaked bread, the 2 raw eggs, thyme, paprika, parsley, beef stock powder (or salt) and pepper.  Mix well with your hands but do not overwork the mixture.
4. Place half of the meat mixture in a roasting tin.  With your hands, shape it into an oval log about 23cm / 9" long with a small cavity in the middle to accomodate the 4 hard-boiled eggs.  Arrange them in a row, then cover with the rest of the meat mixture.  Seal and smooth down the edges to form a loaf. 
5. Make the sauce by placing the tinned tomatoes in a bowl with the rest of the ingredients.  Mix to combine, then pour around the meatloaf.
6. Bake in a preheated oven at 180°C/350°F for about 45 minutes or until it is fully cooked.  Let the meatloaf rest in the roasting tin for about 15 minutes before serving, which will make it easier to slice.  Garnish with chopped parsley.  Serve with some of the sauce on top or on the side of the meatloaf.