Tired of the traditional meatloaf? Try this variation of the classic, using Australian Eggs.
Preheat oven to 200°C and line a baking tray with baking paper.
Place four eggs into a medium saucepan.
Cover with cold water and bring to the boil; cook for seven minutes or until eggs are hard boiled.
Drain and cool in cold water until completely cold. Peel and set aside.
Combine mince, breadcrumbs, onion, carrot, tomato sauce, thyme and remaining egg; mix well with clean hands until thoroughly combined.
Divide mixture evenly to create four large balls. Place these onto trays.
Make a small opening and stuff one hardboiled egg into the centre of each meatloaf.
Reshape the balls into small rectangles, making sure to have a flat top.
Wrap a piece of baking paper around each loaf to form a tight parcel. Bake for 15 minutes.
Remove paper and drain excess fat from tray.
Spoon barbecue sauce over the top of each loaf and return to oven; cook for a further 10 minutes.
Stand on tray for five minutes before cutting in half.
Serve with steamed broccolini and snow peas.
These are great to pack into a picnic basket. Serve cold with some tomato chutney.
Nutritional analysis per serving (4 servings)
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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