Stuffed Meatloaf Recipe

This is not your usual plain meatloaf – this meatloaf has a surprise inside!  Slice the meatloaf to reveal the stuffing of boiled eggs, green peas and melted cheese!

stuffed meatloaf with eggs, cheese and peas - sliced

Ingredients For Stuffed Meatloaf Recipe:

1 lb lean ground beef
4 hard-boiled eggs
1/2 cup frozen green peas (thawed in a microwave)
Cheese slices
1 small onion, minced
2 slices of bread
3/4 tsp salt
1/4 tsp pepper
2 tbsp ketchup

Directions How To Make Stuffed Meatloaf:

Preheat oven to 350F.

Put the bread in a bowl with water.  Take the bread out and pour out the water.  In a bowl, put the wet bread, meat and minced onion.  Sprinkle with salt and pepper.  Mix with your hands until everything is combined.

Cut a large rectangle of a plastic wrap and put it on the counter.  Spread the meat mixture on it.  Sprinkled the peas on top of the meat layer.  In the middle of the meat layer, put the eggs and cheese slices (see the illustration below):

making stuffed meatloaf with eggs, cheese and peas - step 1

Lift the plastic wrap on the sides and roll the meat so the filling is inside the roll:

making stuffed meatloaf with eggs, cheese and peas - step 2

Here’s a picture of the rolled meatloaf:

making stuffed meatloaf with eggs, cheese and peas - step 3

Spread the ketchup on top of the meatloaf:

making stuffed meatloaf - brush with ketchup

Bake the meatloaf for 1 hour, or until the meat thermometer registers 170F.

stuffed meatloaf with eggs, cheese and peas - baked

3 Responses to Stuffed Meatloaf Recipe

  1. marie on July 22, 2011 at 12:45 am

    Hi, I’m not sure – are you supposed to squeeze the bread after it’s been in the water?
    And are you supposed to baste the meatloaf regularly while it’s cooking, or tip out the accumulated oils underneath at any point – or just leave it alone?
    Lastly I wonder will this recipe work using pork or veal mince – turkey is rare where I live (or a similar easy recipe), thanks!

  2. Melanie Mendelson on July 22, 2011 at 8:48 am

    Hi Marie,
    You don’t need to squeeze the bread after it’s been in the water – the extra water will make the meatloaf more juicy. You don’t need to baste the meatloaf or mess with it in any way once it’s in the oven – just leave it alone :) This meatloaf will work with any kind of meat, including ground pork and veal.
    Melanie

  3. Carlos Soto on June 16, 2013 at 5:17 pm

    I loved this recipe!

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