Egg-stuffed Meatloaf



  • 6 Farm Pride eggs
  • 3 cloves of crushed garlic
  • 1/4 cup (60ml) smoky barbecue sauce
  • 2 Tbsp Dijon mustard
  • 750g beef mince
  • 1 1/2 cups breadcrumbs
  • 1 onion grated
  • 1/2 cup shredded Parmesan
  • 1 carrot peeled and grated
  • 1 small zucchini grated
  • salt and pepper
  • Roasted baby carrot and broccolini to serve


  • 1/3 cup (60ml) smoky barbecue sauce
  • 1 Tbsp Dijon mustard
  • 1 Tbsp olive oil




  1. Boil 4 eggs in a pan of boiling water for 4-5 minutes. Immerse in cold water to stop cooking. Once cool enough to handle, carefully peel and set aside.
  2. Preheat oven to 200°C/180°C (fan-forced). Lightly spray an oven tray with oil and line with baking paper.
  3. Crack remaining eggs in a large bowl and add garlic, barbecue sauce and mustard. Whisk well. Add mince, breadcrumbs, onion and Parmesan cheese.
  4. Squeeze excess moisture from grated carrot and zucchini and add to mince mixture. Season with salt and pepper. Mix until well combined.
  5. Shape about a third of the mixture into a 10cm x 25cm rectangle on prepared baking tray. Make 4 indents into the top of the mixture with the back of a spoon. Place boiled eggs length-ways along the centre. Top with remaining meat mixture and shape into a loaf. Bake for 35 to 40 minutes.


  1. Combine sauce, mustard and oil in a small bowl. Remove meatloaf from the oven. Spoon over the glaze to cover. Cook for a further 15 to 20 minutes, or until juices run clear when tested with a skewer.
  2. Rest for 10 minutes. Slice and serve with baby carrots and broccolini

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