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Meatloaf With a Surprise

A community recipe by

Not tested or verified by Nigella.com

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Introduction

My mother taught me this recipe when I was 12 and it has been in my head ever since. Because its easy to make, I usually prepare this back in college during sleepovers and my friends (and I'm sure yours too) were always amazed at how I slave doing this in the kitchen. Truth is, it doesnt take long - just a little mixing there and the rest of the magic is done by the oven.

My mother taught me this recipe when I was 12 and it has been in my head ever since. Because its easy to make, I usually prepare this back in college during sleepovers and my friends (and I'm sure yours too) were always amazed at how I slave doing this in the kitchen. Truth is, it doesnt take long - just a little mixing there and the rest of the magic is done by the oven.

Ingredients

Serves: 0

Metric Cups
  • 1 kilogram meat (half beef half pork)
  • garlic powder
  • onion powder
  • 1 pinch of salt
  • 1 pinch of pepper
  • dried breadcrumbs (seasoned)
  • 1 medium egg
  • 3 medium eggs (hard boiled)
  • black olives (pitted - halved)
  • tomato ketchup
  • 1 handful fresh coriander (chopped)
  • 2⅕ pounds meat (half beef half pork)
  • garlic powder
  • onion powder
  • 1 pinch of salt
  • 1 pinch of pepper
  • dried breadcrumbs (seasoned)
  • 1 medium egg
  • 3 medium eggs (hard boiled)
  • black olives (pitted - halved)
  • tomato ketchup
  • 1 handful cilantro (chopped)

Method

Meatloaf With a Surprise is a community recipe submitted by symphony0509 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Place ground meat in a large bowl. Cover the top with garlic powder, onion powder and bread crumbs. Season with salt and pepper and then drop the fresh egg. Mix thoroughly. I like to use my hands at this stage to get a feel of the meat. The texture says a lot about how well-seasoned the meat is, and how well the ingredients have incorporated.
  • Lightly grease a flat baking dish. Pour the meat in the middle and form it into a log. Make a sort of an elongated cavity in the middle which you will stuff with the wedges of cooked eggs and black olives.
  • Cover the eggs completely and shape your log perfectly. Now squeeze your ketchup bottle on top of the log to bathe it with the lovely redness.
  • Bake for an hour, hour and a half, or until the meat is completely cooked.
  • Top with chopped coriander leave just before serving. Enjoy.
  • Place ground meat in a large bowl. Cover the top with garlic powder, onion powder and bread crumbs. Season with salt and pepper and then drop the fresh egg. Mix thoroughly. I like to use my hands at this stage to get a feel of the meat. The texture says a lot about how well-seasoned the meat is, and how well the ingredients have incorporated.
  • Lightly grease a flat baking dish. Pour the meat in the middle and form it into a log. Make a sort of an elongated cavity in the middle which you will stuff with the wedges of cooked eggs and black olives.
  • Cover the eggs completely and shape your log perfectly. Now squeeze your ketchup bottle on top of the log to bathe it with the lovely redness.
  • Bake for an hour, hour and a half, or until the meat is completely cooked.
  • Top with chopped coriander leave just before serving. Enjoy.
  • Tell us what you think