Friday, April 14, 2017

Carrot Wrapped Egg Stuffed Meatloaf



This dish is a protein and veggie bomb. A simply seasoned meatloaf mix is pressed into a ring pan on top of a layer of freshly peeled carrot strips. Hard boiled eggs are buried evenly spaced around the meatloaf. The result is a beautiful and flavorful addition to your Easter holiday or spring menu. 


Feel free to substitute any variety of meat you prefer. Ground turkey, veal or chicken would work just as well as provide a lighter touch to the recipe. Just be aware if you use meat with a lesser fat content than beef or use an extremely lean ground beef version, remember to lightly grease the pan before adding the carrot strips or the finished meatloaf will be difficult to remove from the pan.


I used very simple seasoning for this meatloaf recipe. The flavor can easily be switched up by adding your favorite spices or fresh herbs.

Have a wonderful Easter weekend everyone!
Carrot Wrapped Egg Stuffed Meatloaf
Prep Time: 30 minutes 
Bake Time: 40 minutes 

Yield: Serves 4 
Ingredients:
  • 7 large eggs
  • 2 onions
  • 1 garlic clove
  • 1 small bunch of parsley
  • 2 lbs of ground beef or ground meat variety of your choice 
  • 1 cup breadcrumbs
  • 4-5 large fat carrots 
  • Kosher salt
  • Freshly ground black pepper 
Directions:
  • Place 6 of the eggs in a pot of water. Bring the water to a boil and cook the eggs for 10 minutes. Remove, rinse with cold water. When the eggs are cool enough to handle, peel and set aside. 
  • Preheat the oven to 375 degrees F. 
  • Peel the onions chop into small pieces.
  • Peel the garlic clove and mince or push through a garlic press. Wash the parsley and chop into small pieces.
  • Place the chopped meat in a bowl. 
  • Add the onions, minced garlic, breadcrumbs and chopped parsley. Beat the remaining egg in small bowl and add to the bowl with the meat. Use your hands to mix everything together evenly and thoroughly. Season with kosher salt and freshly ground pepper and mix again. 
  • Peel the carrots and use the peeler or a mandolin to create long, wide strips. 
  • Lay the carrot strips down in a smooth tube bundt pan from the short ends. You do not need to grease the pan because the drippings from the meatloaf will provide plenty on its own. Working with one portion at a time, carefully transfer the meat mixture to the pan laying it top of the carrot strips. 
  • Bury the hard boiled eggs long side down and evenly spaced into the meat. Place more carrot strips on top to cover the meat completely. 
  • Place the pan in the oven and bake for 40 minutes. 
  • Remove from oven. Wipe off the excess grease and let cool 15 minutes in the pan before carefully turning the meatloaf out onto a serving plate. Cut and serve. 

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