No matter how you make it, meatloaf is a comforting classic that evokes warm memories. Stuffed with hard-boiled eggs, this version becomes a show-stopping centerpiece you can serve hot or cold.
This stuffed loaf works equally well as a hearty winter comfort meal or a simple picnic snack. Wrapping the loaf in bacon crisps the exterior, adds flavor, and gives it a rustic, appetizing look.
Meatloaf can be prepared in countless ways — seasoned with Mediterranean spices, wrapped in pastry, stuffed with cheese, or shaped as the classic “mock rabbit” with eggs. Pair it with your favorite side dishes and enjoy.
Mock Rabbit
In many European and South American countries, meatloaf goes by names like faux, false hare, or mock rabbit. In German it’s known as Falscher Hase or Hackbraten.
Versions that hide hard-boiled eggs inside are traditional in Germany, Scandinavia, and Belgium, but similar concepts appear worldwide. Some recipes include bacon, others do not. A common accompaniment is creamy mashed potatoes.
The name likely dates to the post–World War II era, when real rabbit was unaffordable for many families. In some regions this dish also appears on Easter tables — a playful nod to Easter eggs and bunnies.
When sliced, the egg-stuffed meatloaf looks striking — a loaf version of a scotch egg. For a traditional German-style loaf, a mix of beef and pork is ideal, but ground beef alone (or turkey, chicken, or buffalo) also works well. Adjust seasonings to suit the meat you choose.
This recipe is excellent for special occasions: it looks impressive but is straightforward to prepare, so you get credit for an elaborate dish without spending hours in the kitchen.
🛒 Ingredients and Notes
- A blend of beef and pork is traditional and produces a moist, flavorful loaf. If you prefer not to use pork, substitute with ground beef, buffalo, turkey, or chicken.
- Bacon adds flavor and helps keep the loaf moist; it’s optional. You can use turkey bacon or omit it entirely if preferred.
🔪 Instructions
The method is simple and familiar if you’ve made meatloaf before. If you can boil an egg, you can make this loaf.
- Combine all ingredients except the hard-boiled eggs, bacon (if using), and ketchup.
- Transfer the mixture to plastic wrap or wax paper and shape it into an 8×12-inch rectangle.
- Line the boiled eggs in the center of the meat, then roll the meat around them to form a log.
- Place the loaf in a prepared pan, seam-side down. Spread ketchup over the top and arrange bacon slices (or a lattice) if you like.
- Bake until the bacon is crisp and the loaf is cooked through, about 50 minutes at 350°F (175°C). Let rest 10–15 minutes before slicing into 1-inch pieces.
- If you prefer not to handle raw meat with your hands, use disposable gloves or mix with a wooden spoon. Avoid food processors or mixers, which can overwork the meat and make the loaf dense.
- To catch extra juices while baking, sprinkle the bottom of the pan with uncooked white rice, or use a loaf pan with drains.
- Trim the ends of each boiled egg slightly so every slice includes some yolk.
- For a gluten-free version, substitute gluten-free breadcrumbs or almond meal.
- Always rest the meatloaf 10–15 minutes before slicing to preserve juices and shape.
❓ Frequently Asked Questions
Place eggs in a saucepan, cover with cold water, bring to a boil, then reduce heat and simmer for 5 minutes. Transfer to cold water or an ice bath, cool, and peel.
Can I bake it on a baking sheet?
Baking on a sheet may cause the loaf to lose shape. If you lack a loaf pan, form a pan from heavy-duty aluminum foil and place it on a sheet tray. Baking time can vary.
Can you freeze meatloaf with boiled eggs?
Freeze the whole loaf or individual slices. Wrap tightly in plastic wrap and place in a freezer bag or container to prevent freezer burn.
How do I reheat it?
Thaw thoroughly in the refrigerator. Place slices in an oven-safe dish, add 1–2 tablespoons of broth or water to keep moist, cover with foil, and reheat at 250°F (120°C) for 20–30 minutes.
🍽 How To Serve It
This juicy, egg-filled meatloaf pairs beautifully with fluffy mashed potatoes, boiled or smashed potatoes, braised red cabbage, peas with carrots, green beans, or roasted root vegetables. In many German households, mashed potatoes and peas with carrots are classic accompaniments.
Ground meat is versatile and comforting — try other dishes using minced meat for variety.
- Gluten-Free Beef and Feta Rissoles
- Chilean Shepherd’s Corn Pie
- One-Pan South African Bobotie
- Swedish Cabbage Casserole
- Slavonian Polenta Beef Casserole
- Beef-Stuffed Onions
- Air Fryer Scotch Eggs
If you try this recipe, please leave a rating or review — feedback is appreciated.
Meatloaf with Hard-Boiled Eggs and Bacon
A juicy German-style meatloaf with hidden eggs — perfect for family dinners and sandwiches the next day.
Ingredients
- 1 pound lean ground beef (or beef/pork mix)
- 1 egg
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup breadcrumbs
- 1/2 cup milk
- 1 tablespoon Worcestershire sauce
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- A pinch of nutmeg
- 3 hard-boiled eggs
- 4 slices bacon (optional)
- 2 tablespoons ketchup
Equipment
- Mixing bowl
- Loaf pan
- Saucepan (for boiling eggs)
- Plastic wrap or wax paper
Instructions
- Preheat oven to 350°F (175°C). Grease an 8- or 9-inch loaf pan and sprinkle the bottom with breadcrumbs or rice to prevent sticking.
- In a medium bowl, combine all ingredients except the boiled eggs, bacon, and ketchup. Mix gently — don’t overwork the meat.
- Place the mixture on plastic wrap and flatten into an 8×12-inch rectangle.
- Arrange the peeled hard-boiled eggs in a line down the center. Roll the meat around the eggs and transfer the seam-side down to the loaf pan.
- Brush or spread ketchup on top, then cover with bacon slices if using.
- Bake uncovered about 50 minutes, until bacon is crisp and loaf is cooked through. Let rest 10–15 minutes before slicing.
Notes
- Use a beef/pork mix for best flavor and texture, but other ground meats are fine.
- Sprinkling uncooked white rice in the pan will absorb excess juices while baking.
- Trim egg ends slightly so each slice contains some yolk.
- Store leftovers in an airtight container in the refrigerator for up to four days.
- Nutritional information is an estimate and will vary by ingredients used.
Nutrition (per serving, approximate)
Calories: 316 kcal | Carbohydrates: 19 g | Protein: 26 g | Fat: 15 g
Update Notes: This recipe was originally published in July 2015 and updated in August 2020 with new photos and tips.