Go Back Email Link
–+ servings
An individual scotch egg meatloaf on a white plate, with a half meatloaf next to it. The half serving shows the hard boiled egg surrounded by meatloaf.
Print Recipe Pin Recipe Save Recipe
5 from 2 votes

Scotch Egg Meatloaf

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!
Prep Time20 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 40 minutes
Course: Main Course
Cuisine: American, British
Servings: 6 people
Calories: 546kcal
Author: Marie Porter

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.

Notes

NOTE: Nutritional Info does not include sauce, as that will vary wildly based on what you use.
*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!

Nutrition

Calories: 546kcal | Carbohydrates: 9g | Protein: 43g | Fat: 37g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 330mg | Sodium: 1481mg | Potassium: 859mg | Fiber: 2g | Sugar: 5g | Vitamin A: 856IU | Vitamin C: 8mg | Calcium: 246mg | Iron: 4mg