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Meatloaf with egg wrapped in bacon
30 m active | 1 h 50 m total
Nutrition facts per serving:
  • Energy in kcal about 713
  • Fat about 51g
  • Carbohydrates about 11g
  • Protein about 51g
This is needed
This is needed for 4 people
Eggs
  • 3 eggs
  • water, boiling
Meatloaf
  • 14 slices bacon
  • 1 dl milk
  • 1 slice day-old white bread (approx. 50 g), cut into pieces
  • 400 g minced meat (beef)
  • 400 g mince (chicken)
  • 3 tbsp herbs (e.g. chervil, parsley, thyme), finely chopped
  • 1 tbsp mustard
  • 2 tsp salt
  • 0.25 tsp pepper
Herb vinaigrette
  • 3 tbsp white balsamic vinegar
  • 4 tbsp olive oil
  • 3 tbsp herbs (e.g. chervil, parsley, thyme), finely chopped
  • 1 spring onion incl. green part, cut into thin rings
  • 0.25 tsp salt
Tools
  • 1 loaf tin (25 cm), greased
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And that's how it's done
And that's how it's done
Eggs
Soft-boil the eggs in boiling water for approx. 6 mins. Rinse in cold water, leave to cool in cold water.
Meatloaf
Line the cake tin with bacon. Soften the bread in milk for approx. 30 mins. Add the meat, mustard and herbs to the bread, mix and season. Knead well by hand until the ingredients form a compact mass. Transfer half of the mixture to the loaf tin. Peel the eggs, arrange on top. Spread the remainder of the mince mixture on top, press down. Place the overlapping bacon rashers over the mince.
To bake
Approx. 35 mins. in the centre of an oven preheated to 180°C. Remove from the oven, tip out onto a tray lined with baking paper. Turn the heat up to 240°C. Cook the meatloaf in the upper half of the oven for approx. 15 mins. to make the bacon crispy.
Herb vinaigrette
Combine the balsamic with all the other ingredients up to and including the salt, serve the vinaigrette with the meatloaf.