My Scotch Egg Meatloaf is a “Best of both worlds” thing - a healthier version of Scotch Eggs, & a more interesting version of meatloaf!
Note: This recipe was first posted on my original blog, Celebration Generation, on November 26, 2011. It was transferred over to this blog - existing comments and all - on 9/27/2021
Updating this recipe post in 2021 - almost a decade after posting it - I’m shocked at how long it’s been since we’ve made this recipe.
Doing it up again today... I really forgot how GOOD these are!
When I was a kid, my mother used to make meatloaves formed around hardboiled eggs. I loved those "dinosaur eggs" then, and was inspired to come up with my own version a few years about 15 years ago.
Individual Scotch Egg Meatloaf
I’ve never been one for meatloaf that was pretty much *just* meat, I always pack it with shredded and cooked veggies.
Even beyond the nutrition aspect of it, it adds colour and flavour, while also improving the texture.
This recipe is pretty customizable, so here are a few notes on that:
The Meat
I use a mix of lean ground beef and mild Italian sausage as my default, but feel free to play with that.
Sometimes I’ll use hot Italian sausage, sometimes I’ll use a combo of Italian sausage and Chorizo for that half of the meat mixture.
Sometimes I’ll swap ground pork, chicken or turkey for some or all of the ground beef portion.
It’s very forgiving, with one caveat: If you use ground beef that is NOT lean, you risk the meatloaves splitting as they cook, when the fat cooks out of them.
The Vegetables
I don’t specify vegetables in the recipe, as it’s really up to what you want, and/or what is in season / what you have on hand.
I generally use a mix of carrot and celery for the shredded veggies, but I’ll also swap in some zucchini from time to time. You can even use spinach or kale, though I'd double the amount used.
I tend to use a hand grater for things like carrot, zucchini, and celery, and my mini food processor for things like onion and mushrooms.
The big thing to remember is that you need to cook the veggies down, so that the liquid cooks off before adding it to the meat. Otherwise, the liquid will come out as your meatloaf cooks, and it can cause it to crumble/break.
The Spices
Generally speaking, I like to keep the seasoning pretty basic when making these, as I like the flavours of the meats and veggies to be front and center.
That said, there are a TON of herbs and spices that work well with this, depending on what you’re going for.
In particular:
- A bit of fennel goes really nicely when playing up the Italian sausage. I’ll usually add some basil and/or oregano with it.
- Cumin and pepper spices (cayenne, chili powder, smoked serrano, smoked paprika, hatch chili powder, etc) when you’re going southwest with it.
Just have fun with it!
The Sauce
I leave the sauce WIDE open, you can really use whatever you like, or skip it altogether. A few ideas:
- As pictured: My homemade Roasted Beet Ketchup. (on Celebration Generation - not low carb)
- Marinara Sauce (Try my Keto Marinara Sauce!)
- Normal Ketchup
- Salsa
- Pesto (Especially with the fennel, etc mentioned above!)
- Sometimes I’ll puree a small can of fire roasted tomatoes together with ½ cup roasted red pepper pesto.
Just note: The nutritional info provided on the recipe card at the end of this post does not include sauce, as it'll vary based on what you use.
Paleo Scotch egg Meatloaf
This is a recipe I used to turn to when I would go Paleo. To make it Paleo, just use a paleo-friendly sauce (even just pureed tomatoes!), and omit the cheese.
How to Make Scotch Egg Meatloaf
The full recipe follows, but here's a visual guide for those who like them!
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.
Wrap a meat disk 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 meatloaves, bake for another 10 minutes.
More Meatballs - and Meatloaf! - Recipes
Meatballs and meatloaf can be really great comfort food. Here are a few variations I’ve come up with:
Bacon Wrapped Meatloaf
Low Carb Chicken Cordon Bleu Meatloaf
Keto Stromboli Meatloaf
Jalapeno Popper Meatloaf
Muffaletta Stuffed Meatloaf
Easy Keto Swedish Meatballs
Low Carb Chicken Meatballs in Mushroom Sauce
Keto Turkey Meatballs with Cranberry Glaze
Low Carb Buffalo Chicken Meatballs
Thanksgiving Turkey Meatloaf
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Scotch Egg Meatloaf
Equipment
Ingredients
- 1 tablespoon Olive Oil
- ¾ cup Grated Veggies*
- ½ cup Finely Chopped Crimini Mushrooms
- ½ Small Onion finely chopped
- 2 teaspoon Finely Minced Garlic
- 1 lb Lean Ground Beef 93/7
- 1 lb Mild Italian Sausage
- 1 Large Egg
- 1 teaspoon Dried Parsley
- ½ teaspoon Ground Black Pepper
- ½ teaspoon Salt
- 6 Hard Boiled Eggs peeled
- 2 cups Sauce of choice**
- 1 cup Shredded Parmesan or Asiago cheese
Instructions
- 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.
The Best Ever Scotch Meatloaf I’ve Made and Eaten (emphasis on cap letters!) I’ve made this recipe truce sticking exactly to the instructions and haven’t been disappointed. Although the steps may seem time-consuming it whips up quickly, if you have all ingredients ready to go.
Plenty of good tips here that I didn’t know (beef percentage, cooking veggies, etc.) Cooking the veggies is a game changer. Every meatloaf I’ve made with veggies fell apart or crumbled like Marie says and cooking out the liquids makes perfect sense. Thanks for sharing. Making it for the third time tomorrow.
Thank you! Glad you like it!