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.
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!
Ingredients
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
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
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.
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.
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.
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
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.
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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.
Recipe Card
Meatloaf with Hard-Boiled Eggs
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.
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