Tired of the traditional meatloaf? Try this variation of the classic, using Australian Eggs.


  •  5 eggs

  •  500g lean mince beef

  •  1 cup fresh wholemeal breadcrumbs

  •  1 small onion, grated

  •  1 medium carrot, grated

  •  1 tbsp tomato sauce

  •  2 tsp fresh thyme leaves (or 1 tsp dried)

  •  1/3 cup barbecue sauce


  • 1.

    Preheat oven to 200°C and line a baking tray with baking paper.

  • 2.

    Place four eggs into a medium saucepan.

  • 3.

    Cover with cold water and bring to the boil; cook for seven minutes or until eggs are hard boiled.

  • 4.

    Drain and cool in cold water until completely cold. Peel and set aside.

  • 5.

    Combine mince, breadcrumbs, onion, carrot, tomato sauce, thyme and remaining egg; mix well with clean hands until thoroughly combined.

  • 6.

    Divide mixture evenly to create four large balls. Place these onto trays.

  • 7.

    Make a small opening and stuff one hardboiled egg into the centre of each meatloaf.

  • 8.

    Reshape the balls into small rectangles, making sure to have a flat top.

  • 9.

    Wrap a piece of baking paper around each loaf to form a tight parcel. Bake for 15 minutes.

  • 10.

    Remove paper and drain excess fat from tray.

  • 11.

    Spoon barbecue sauce over the top of each loaf and return to oven; cook for a further 10 minutes.

  • 12.

    Stand on tray for five minutes before cutting in half.

  • 13.

    Serve with steamed broccolini and snow peas.

  • Tip:

  • 1.

    These are great to pack into a picnic basket. Serve cold with some tomato chutney.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 401kj
  • Fat Total 12g
  • Saturated Fat 4g
  • Protein 38g
  • Carbohydrate 33g
  • Sugar 11g
  • Sodium 647mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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