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.
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 votes, average: 5.00 out of 5)
Loading...Ingredients
- 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
Instructions
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.
Notes
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.
9 Comments
Rebecca Subbiah
November 25, 2012 at 4:22 amlooks so good love the addition of the cranberry to the slaw, thanks for listening to the story have a good weekend
Zoe
November 26, 2012 at 12:45 amHi 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 😀
Zoe
Yelena
November 26, 2012 at 1:33 amThank you Zoe and it's nice meeting you-)
Marina
November 26, 2012 at 2:09 amThis meatloaf looks so pretty! earlier this year I made something similar but with mushrooms: http://www.picnicatmarina.com/2012/02/oscar-night-dinner-mushroom-pate.html
I love your photos, looking at it makes me hungry. How was your Thanksgiving?
Yelena
November 26, 2012 at 2:18 amThank 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.
Sandra SECooking
November 26, 2012 at 3:18 amI love meatloaf with eggs inside. Yours looks absolutely amazing and very delicious with very tempting pictures. Well done Yelena!!!
Katerina
November 26, 2012 at 2:46 pmThis meatloaf makes my mouth water! Beautiful pics and very elegant blog!
Nami | Just One Cookbook
November 28, 2012 at 6:51 pmI 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!).
Carole
February 4, 2013 at 1:39 amHi 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.