Beef, Lamb, Veal, Pork/ Meat & Poultry

Egg Meatloaf and Coleslaw with Cranberries

Nothing says “comfort food” like a good old-fashioned meatloaf, and this recipe with eggs is no exception. Serve this highly flavored meatloaf with a glass of Pilsner beer for a change from wine.

Cabbage salad with cranberries

There are several varieties of cabbage on the market year-round. Especially good eating are the young green heads of the common cabbage, freshly cut. Available all year is the larger white heads of common cabbage from which the wilted outer leaves have been removed. Then there is the curly-leafed savoy cabbage, much more delicate in flavor than the ordinary variety. Lastly, there is a red cabbage.

It used to be the custom to cook cabbage for hours, often with a piece of bacon or ham or salt pork, which must have been the cause of the doubtful reputation it acquired for odor and indigestibility. It is now considered one of the vegetables that can be cooked in a very short time or use it raw.

Egg Meatloaf and Coleslaw with Cranberries

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
Serves: 4-6


  • For the meatloaf:
  • 1 yellow onion, chopped
  • 1 garlic clove, minced
  • 1 cup fine fresh bread crumbs
  • 1 lb. ground beef chuck
  • 1/2 lb. ground pork 
  • 1/2 lb. ground veal or ground chicken
  • 8 oz. tomato sauce
  • 1 tsp Worcestershire sauce
  • 1 egg, lightly beaten
  • 2 Tbsp. fresh parsley, chopped
  • Salt and freshly ground pepper, to taste
  • 4 hard-boiled eggs, peeled
  • For the salad:
  • 1/2 head green cabbage, about 1 1/4 lb., tough outer leaves removed, shredded 
  • 1 carrot, peeled and grated on large holes of a box grater (about 1/2 cup)
  • 2 Tbsp. fresh parsley, chopped
  • 1/4 cup fresh cranberries
  • 1 Tbsp. chia seeds
  • Salt and freshly ground pepper, to taste
  • 1 Tbsp. apple cider vinegar
  • 1 tsp sugar
  • 2 Tbsp. olive oil or sunflower oil



To make a salad:


In a large salad bowl, toss together all ingredients. Adjust the seasonings with salt and pepper. Garnish with parsley. Cover and refrigerate until ready to serve.


To make the meatloaf:


Position a rack in the center of an oven and preheat to 350º F.


In a large bowl, combine all ingredients for the meatloaf, except the hard-boiled eggs. Mix gently but thoroughly with your hands.


Divide half of the meat mixture to 3¼” x 5¾” x 2¼” loaf pans. Make an egg size trough down the center. Put the hard-boiled eggs into the trough next to each other in a line. Cover with other half meat mixture. Then smooth the tops.


I made two small meatloaves with 2 eggs in each. You can make one big if you desire. But remember to bake it longer. Two mini pans equal about 1 - 9x5 pan.


Bake it until the meatloaves are firm, the tops are richly browned and an instant-read thermometer inserted into the center registers 160°F, about 35-40 minutes. Let the meatloaf stand in the pans for 5 to 10 minutes before slicing. Divide the slices among dinner plates and serve warm. 


Allow eggs to boil, completely covered with water, for 8 to 10 minutes. Remove from heat and plunge into cold water. If you crack the shells slightly before cooling, the eggs will peel with greater ease.


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  • Reply
    Rebecca Subbiah
    November 25, 2012 at 4:22 am

    looks so good love the addition of the cranberry to the slaw, thanks for listening to the story have a good weekend

  • Reply
    November 26, 2012 at 12:45 am

    Hi Yelena,

    Your meatloaf is like a loaf version of scotch eggs and it looks wonderful.

    Nice to know you via blogging and hope to learn lots of cooking idea and tips from you in the future. I'm now your latest follower 😀


  • Reply
    November 26, 2012 at 1:33 am

    Thank you Zoe and it's nice meeting you-)

  • Reply
    November 26, 2012 at 2:09 am

    This meatloaf looks so pretty! earlier this year I made something similar but with mushrooms:

    I love your photos, looking at it makes me hungry. How was your Thanksgiving?

  • Reply
    November 26, 2012 at 2:18 am

    Thank you, Marina. Your recipe is very good, I love mushrooms. Thanksgiving was nice, we had a lovely dinner at home. Thank you for asking. I hope yours was very good also.

  • Reply
    Sandra SECooking
    November 26, 2012 at 3:18 am

    I love meatloaf with eggs inside. Yours looks absolutely amazing and very delicious with very tempting pictures. Well done Yelena!!!

  • Reply
    November 26, 2012 at 2:46 pm

    This meatloaf makes my mouth water! Beautiful pics and very elegant blog!

  • Reply
    Nami | Just One Cookbook
    November 28, 2012 at 6:51 pm

    I haven't really had a good homemade meatloaf which is why I never thought of making it at home… however, your meatloaf with eggs in side… my gosh, it looks so good (and cute!).

  • Reply
    February 4, 2013 at 1:39 am

    Hi there. The current Food on Friday on Carole's Chatter is all about meatloaf. I do hope you link this nice one in. This is the link . Please do pop back to check out some of the other links. Have a great week.

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