Recipes from Italy

  • Recipes
  • About Us
  • Contact Us
  • Subscribe
menu icon
go to homepage
  • Recipes
  • About Us
  • Contact Us
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About Us
    • Contact Us
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Italian Meat Recipes

    Meatloaf with Hard-Boiled Eggs

    Published: Apr 9, 2025 · Modified: Jun 5, 2025 by Silvana Nava · This post may contain affiliate links

    Jump to Recipe

    Meatloaf with hard boiled eggs is a flavorful and hearty dish, perfect for special occasions or a cozy Sunday lunch with family. It’s a baked stuffed meatloaf where whole boiled eggs are wrapped inside a savory mixture of ground meat, making every slice both delicious and eye-catching.

    This traditional Italian meatloaf is especially popular around Easter, as eggs are a classic symbol of rebirth and celebration. In fact, hard boiled eggs are the stars of many Easter recipes like Casatiello and Torta Pasqualina. Here, they become the surprise center of the meatloaf, creating a beautiful visual effect when sliced.

    Meatloaf with hard boiled eggs

    I like to prepare my stuffed meatloaf with a mix of ground beef and pork, adding Swiss chard (or spinach) and some ham for extra flavor. The result is a rich and satisfying dish that pairs well with any side, from roasted potatoes to a fresh salad.

    To get clean slices and the best texture, let the meatloaf rest for a few minutes after baking. Cutting it while it's too hot might cause it to fall apart. It's actually best to make the meatloaf a few hours in advance—slice it when it’s cooled, then gently reheat before serving. This enhances both flavor and presentation.

    This Italian meatloaf with hard boiled eggs is sure to impress your guests with its taste, color, and unique look. Follow the step-by-step recipe and bring a touch of Italian tradition to your table!

    Jump to:
    • Ingredients
    • Instructions
    • Storage
    • Tip and Variations
    • Recipe Card

    Ingredients

    Meatloaf with hard boiled eggs

    Prep Time: 30 Min | Cook Time: 45 Min | Servings: 6

    FOR THE MEATLOAF

    • 500 g (~1.1 pound) ground beef
    • 500 g (~1.1 pound) ground pork
    • 2 eggs
    • 100 g (1 cup) grated Parmigiano Reggiano
    • 10 g (~2 tablespoons) chopped parsley
    • Salt, to taste
    • Black pepper, to taste

    FOR THE FILLING

    • 300 g (~10 oz) chard or spinach
    • 100 g (3.5 oz) ham
    • 3 eggs

    Instructions

    Prepare the Filling

    Meatloaf with Hard-Boiled Eggs step 1

    Step 1) - In a large pan, add the spinach (or chard) with a splash of water and a drizzle of olive oil. Cover with a lid and cook over medium heat for about 5 to 7 minutes, or until the greens are soft and reduced in volume. Stir occasionally to prevent sticking.

    Place the eggs in a saucepan with cold water. Bring to a boil over medium-high heat. Once the water starts boiling, cook the eggs for 10 minutes. Then drain and cool them under cold running water. Peel the eggs and set them aside.

    Once the spinach or chard is cooked, drain it thoroughly and squeeze out all the excess moisture using your hands or a clean kitchen towel. This is important to prevent the meatloaf from becoming watery. Chop the greens into small pieces using kitchen scissors or a knife. Set aside to cool completely.

    Make the Meatloaf

    Meatloaf with Hard-Boiled Eggs step 2

    Step 2) - In a large mixing bowl, combine the ground beef, ground pork, two raw eggs, grated Parmigiano Reggiano, chopped parsley, a pinch of salt, and freshly ground black pepper. Mix everything together using your hands or a spoon until you get a uniform, well-blended mixture. Set aside.

    Meatloaf with Hard-Boiled Eggs step 3

    Step 3) - Line a baking tray or sheet pan with parchment paper. Spread the meat mixture on top of the paper, forming a large rectangle about 2 cm (¾ inch) thick. Flatten it evenly using your hands or a spatula.

    Layer the slices of ham evenly over the surface of the meat mixture.

    Meatloaf with Hard-Boiled Eggs step 4

    Step 4) - Spread the chopped, cooked spinach (or chard) over the ham, making sure to distribute it evenly.

    Now place the peeled hard-boiled eggs in a line down the center of the meatloaf, lengthwise. Keep them close together, as they will form the beautiful egg center when sliced.

    Meatloaf with Hard-Boiled Eggs step 5

    Step 5) - Use the parchment paper to help you gently roll up the meatloaf, starting from one long side. Carefully enclose the eggs inside, forming a log shape. Seal the edges well and press gently to compact the loaf. Wrap the meatloaf in the parchment paper like a candy, sealing both ends tightly so the filling stays in place during baking.

    Bake the Stuffed Meatloaf

    Meatloaf with Hard-Boiled Eggs step 6

    Step 6) - Preheat your oven to 200°C (about 390°F). Place the wrapped meatloaf on a baking sheet and bake for 40 minutes. Once done, remove from the oven and let it cool slightly—about 10 to 15 minutes—before slicing. This resting time allows the juices to settle and makes slicing easier and cleaner.

    Meatloaf with hard boiled eggs

    YOU MUST ALSO TRY:

    • Italian Meatballs in Tomato Sauce | Polpette al Sugo
    • Classic Italian Meatloaf
    • Meatballs recipe

    Storage

    You can store this baked meatloaf stuffed with hard boiled eggs in the refrigerator for up to 2–3 days. Place it in an airtight container or wrap it tightly in plastic wrap to keep it fresh and prevent it from drying out.

    This stuffed meatloaf is also delicious served cold, making it a great option for picnics or a next-day Easter Monday lunch. It's just as flavorful the day after—perfect for preparing in advance!

    Tip and Variations

    One of the best things about this stuffed meatloaf with hard boiled eggs is how versatile it is. You can easily customize the filling to suit your taste or use whatever ingredients you have on hand.

    Switch Up the Cold Cuts: Instead of ham, feel free to use other types of cold cuts you like—such as mortadella, turkey breast, or prosciutto. Each will bring its own unique flavor to your meatloaf.

    Add Some Melted Cheese: For an even richer and more indulgent result, add a layer of cheese to the filling. Smoked provola, scamorza, mozzarella, or fontina work wonderfully and melt beautifully inside the meatloaf.

    Try Different Vegetables: You can use either spinach or chard, but feel free to experiment with other vegetables too. Grilled zucchini, eggplant, or roasted bell peppers make excellent alternatives and add color and texture to your dish.

    Wrap It in Pancetta: To make your stuffed meatloaf even more flavorful, try wrapping it in slices of pancetta or bacon before baking. This will add a crispy, savory crust. For best results, once the meatloaf is cooked and unwrapped from the parchment paper, place it under the broiler for a few minutes to crisp up the outside.

    Let It Rest Before Slicing: Always let your meatloaf rest for about 10 to 15 minutes after baking. This allows the juices to redistribute and the filling to settle, making it much easier to slice without crumbling.

    Meatloaf with hard boiled eggs

    Recipe Card

    STEP BY STEP PHOTOS ABOVE!Have a look at my step-by-step photo instructions, variations and tips. That way, you can get it perfect the first time you try it!
    meatloaf with hard boiled eggs

    Meatloaf with Hard-Boiled Eggs

    Silvana Nava
    Meatloaf with hard boiled eggs is a flavorful and hearty dish, perfect for special occasions or a cozy Sunday lunch with family.
    It’s a baked stuffed meatloaf where whole boiled eggs are wrapped inside a savory mixture of ground meat, making every slice both delicious and eye-catching.
    This traditional Italian meatloaf is especially popular around Easter, as eggs are a classic symbol of rebirth and celebration.
    No ratings yet
    Print Recipe Pin Recipe Save Saved!
    Prevent your screen from going dark
    Prep Time 30 minutes mins
    Cook Time 45 minutes mins
    Total Time 1 hour hr 15 minutes mins
    Course Meat
    Cuisine Italian
    Servings 6
    Calories 601 kcal

    Ingredients
      

    For the Meatloaf

    • 500 g ground beef - ~1.1 pound
    • 500 g ground pork - ~1.1 pound
    • 2 eggs
    • 100 g grated Parmigiano Reggiano - 1 cup
    • 10 g chopped parsley ~2 tablespoons
    • salt - to taste
    • black pepper - to taste

    For the Filling

    • 300 g chard or spinach - ~10 oz
    • 100 g ham - 3.5 oz
    • 3 eggs

    Instructions
     

    Prepare the Filling

    • In a large pan, add the spinach (or chard) with a splash of water and a drizzle of olive oil. Cover with a lid and cook over medium heat for about 5 to 7 minutes, or until the greens are soft and reduced in volume. Stir occasionally to prevent sticking.
    • Place the eggs in a saucepan with cold water. Bring to a boil over medium-high heat. Once the water starts boiling, cook the eggs for 10 minutes. Then drain and cool them under cold running water. Peel the eggs and set them aside.
    • Once the spinach or chard is cooked, drain it thoroughly and squeeze out all the excess moisture using your hands or a clean kitchen towel. This is important to prevent the meatloaf from becoming watery. Chop the greens into small pieces using kitchen scissors or a knife. Set aside to cool completely.

    Make the Meatloaf

    • In a large mixing bowl, combine the ground beef, ground pork, two raw eggs, grated Parmigiano Reggiano, chopped parsley, a pinch of salt, and freshly ground black pepper. Mix everything together using your hands or a spoon until you get a uniform, well-blended mixture. Set aside.
    • Line a baking tray or sheet pan with parchment paper. Spread the meat mixture on top of the paper, forming a large rectangle about 2 cm (¾ inch) thick. Flatten it evenly using your hands or a spatula.
    • Layer the slices of ham evenly over the surface of the meat mixture.
    • Spread the chopped, cooked spinach (or chard) over the ham, making sure to distribute it evenly.
    • Now place the peeled hard-boiled eggs in a line down the center of the meatloaf, lengthwise. Keep them close together, as they will form the beautiful egg center when sliced.
    • Use the parchment paper to help you gently roll up the meatloaf, starting from one long side. Carefully enclose the eggs inside, forming a log shape.
    • Seal the edges well and press gently to compact the loaf. Wrap the meatloaf in the parchment paper like a candy, sealing both ends tightly so the filling stays in place during baking.

    Bake the Stuffed Meatloaf

    • Preheat your oven to 200°C (about 390°F). Place the wrapped meatloaf on a baking sheet and bake for 40 minutes.
    • Once done, remove from the oven and let it cool slightly—about 10 to 15 minutes—before slicing. This resting time allows the juices to settle and makes slicing easier and cleaner.

    Nutrition

    Serving: 100gCalories: 601kcalCarbohydrates: 3gProtein: 44gFat: 45gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 277mgSodium: 660mgPotassium: 866mgFiber: 1gSugar: 0.5gVitamin A: 5163IUVitamin C: 17mgCalcium: 298mgIron: 5mg
    Keyword Baked meatloaf stuffed with hard boiled eggs, meatloaf with hard boiled eggs
    Tried this recipe?Mention @recipesfromitaly or tag #recipesfromitaly!

    More Italian Meat Recipes

    • cotoletta alla milanese
      Cotoletta alla Milanese (Italian Breaded Veal Cutlets)
    • Pork Tenderloin with Pomegranate Sauce Recipe
      Pork Tenderloin with Pomegranate Sauce Recipe
    • Italian stuffed chicken rolls (involtini di pollo)
      Italian Stuffed Chicken Rolls (Involtini di Pollo)
    • Traditional Italian Roast Pork with Chestnuts
      Traditional Italian Roast Pork with Chestnuts
    6 shares
    • Share
    • Tweet

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Barbara & Silvana

    CIAO! Barbara & Silvana here! We are the authors of these amazing Italian recipes. Living in Italy, they are part of our culture, tradition and everyday life. And we want to share them with you all, straight from Italy! Learn more about us! Read our story!

    Italian Summer Recipes

    • frittata roll with ham zucchini and robiola
      Frittata Roll with Ham, Zucchini and Robiola
    • soft fruit tart with yogurt cream
      Soft Fruit Tart with Yogurt Cream
    • shrimp pasta salad with zucchini and lemon
      Shrimp Pasta Salad with Zucchini and Lemon
    • gianduia gelato recipe
      Gianduia Gelato (Italian Chocolate Hazelnut Ice Cream)
    See more Italian Summer Recipes →

    Popular Recipes

    • authentic italian tiramisu recipe
      Authentic Italian Tiramisu Recipe
    • authentic carbonara recipe
      Traditional Spaghetti Carbonara Recipe
    • authentic italian gelato recipe
      How to Make Authentic Italian Gelato at Home
    • limoncello recipe
      Limoncello Recipe – Make Authentic Italian Limoncello at Home
    See more Popular Recipes →

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Cookie Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • About us
    • Contact

    As an Amazon Associate we earn from qualifying purchases.

    Copyright © 2025 recipesfromitaly.com is a website of the company CIUMBIA S.A.S. - VAT 12138380964 - Milano

    6 shares

    Rate This Recipe

    Your vote:




    Let us know what you thought of this recipe:

    This worked exactly as written, thanks!
    My family loved this!
    Thank you for sharing this recipe

    Or write in your own words:

    A rating is required
    A name is required
    An email is required