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A sliced view of a baked meatloaf topped with a thick red glaze, revealing a perfectly cooked hard-boiled egg hidden in the center of the savory beef.

Old Fashioned Meatloaf with Hard Boiled Eggs

A classic, vintage-style meatloaf featuring a row of hard-boiled eggs hidden in the center, all topped with a sweet and tangy ketchup glaze.
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Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ lbs ground beef 80/20
  • 3-4 large eggs hard-boiled and peeled
  • 2 large eggs raw, lightly beaten
  • ¾ cup plain breadcrumbs
  • ⅓ cup whole milk
  • ½ cup yellow onion finely diced
  • 2 cloves garlic minced
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp Worcestershire sauce
  • ½ cup ketchup
  • 2 tbsp brown sugar
  • 1 tsp Dijon mustard

Equipment

  • 9x5 inch loaf pan
  • Large mixing bowls
  • Measuring cups and spoons
  • Meat thermometer

Method
 

  1. Prep: Preheat oven to 375°F (190°C). Lightly grease a 9x5-inch loaf pan.
  2. Panade: In a small bowl, mix the breadcrumbs and milk. Let sit for 5 minutes.
  3. Mix Meat: In a large bowl, combine the ground beef, raw beaten eggs, diced onion, minced garlic, salt, pepper, Worcestershire sauce, and the soaked breadcrumbs. Mix gently with your hands until just combined.
  4. Bottom Layer: Press half of the meat mixture into the bottom of the prepared loaf pan. Create a shallow trench down the center.
  5. Add Eggs: Place the peeled hard-boiled eggs end-to-end in the trench.
  6. Top Layer: Cover the eggs with the remaining meat mixture. Press the edges firmly to seal the top and bottom layers together, ensuring the eggs are completely hidden.
  7. Glaze: Whisk together the ketchup, brown sugar, and Dijon mustard. Spread evenly over the top of the meatloaf.
  8. Bake: Bake uncovered for 55-65 minutes, or until the internal temperature reaches 160°F (71°C).
  9. Rest: Remove from the oven and let rest in the pan for 10-15 minutes before slicing.

Notes

Egg Sizing: Depending on the exact size of your eggs and your pan, you may need 3 or 4 eggs to create a solid line from end to end.
Resting: Do not slice immediately! Resting is crucial to keep the slices intact and the eggs securely inside the meat.