Name: Mini Meatloaf With Hardboiled Egg
Prep time: 15 min
Cook time: 35 min
Ingredients: 5 Eggs; 500g lean mince beef; 1 cup fresh wholemeal breadcrumbs; 1 small onion, grated; 1 carrot, grated; 1 tbsp tomato sauce; 2 tsp fresh thyme leaves (or 1 tsp dried); 1/3 cup barbecue sauce; Steamed vegetables to serve

Use this by default

Choose Step-by-step to follow one instruction at a time, or Full method to see all instructions together. Turn this on to save the selected view as your default on mobile and tablet.

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

Tips & Hints:

Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.

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

Tips & Hints:

Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.

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