My “Scotch Egg Meatloaf” is a “Best of both worlds” thing - It’s a healthier version of Scotch Eggs, and a more interesting version of a meatloaf!
Course: Main Course
Cuisine: American, British
Author: Marie Porter
8 inch square glass dish
½cupFinely Chopped Crimini Mushrooms
½Small Onionfinely chopped
2teaspoonFinely Minced Garlic
1lbLean Ground Beef93/7
1 lbMild Italian Sausage
½teaspoonGround Black Pepper
6Hard Boiled Eggspeeled
2cupsSauce of choice**
1cupShredded Parmesan or Asiago cheese
Preheat oven to 350 degrees F
Combine oil, grated veggies, mushrooms, onion, and garlic together in a frying pan. Cook over medium heat, stirring frequently until veggies are soft, mushroom moist, and onions are translucent. Remove from heat.
In a large mixing bowl, combine ground beef, Italian sausage, and egg. Add vegetable mixture, parsley, black pepper, and salt. Mix well.
Divide mixture into 6 equal balls. One at a time, flatten the balls into large disks, and wrap one around each hard boiled egg. Pinch the edges together and roll the new “ball” around in your hand to seal it well.
Arrange the 6 individual meatloaves in a glass baking dish, pour sauce** over all of them.
Bake for 1 hour.
Sprinkle cheese on top of the meat loaves, bake for another 10 minutes.
*Grated veggies: I use a mix of carrots and celery, but feel free to different vegetables if you like. Zucchini would work well!** I pureed 1 small can of fire roasted tomatoes together with ½ cup roasted red pepper pesto. Use whatever sauce you’d like!