No matter how you prepare it, meatloaf is one of those cozy, familiar dishes that feels like home. When it is filled with hard-boiled eggs, it becomes even more special: tender, hearty, and beautiful when sliced. This German-style meatloaf is satisfying enough for a family dinner, yet it also tastes wonderful cold the next day.
This recipe works just as well as a winter comfort food as it does for a picnic, buffet, or lunchbox meal. The bacon topping is optional, but it adds crisp edges, a savory flavor, and a rustic look while helping the meatloaf stay juicy as it bakes.
Meatloaf is endlessly adaptable. It can be seasoned with different spices, wrapped in pastry, stuffed with cheese, or prepared in the classic German style known as “mock rabbit with eggs.” However you serve it, this meatloaf with hard-boiled eggs is a simple, impressive main dish that pairs beautifully with potatoes, vegetables, and a rich pan gravy or sauce.
Mock Rabbit
In many European and South American kitchens, meatloaf is known by names that translate to fake rabbit, false hare, mock rabbit, or mock hare. In German, it is called Falscher Hase or Hackbraten.
Meatloaf with boiled eggs is especially traditional in Germany, Scandinavia, and Belgium, although many countries have their own version of a baked minced meat loaf. Some include bacon, some include eggs, and some keep the recipe very simple. What many of them have in common is the classic pairing with mashed potatoes.
The name is often connected to the years after the Second World War, when many families could not afford a real rabbit roast for Sunday dinner. A shaped loaf of seasoned ground meat became a practical and comforting alternative.
In some regions, this dish also appears on the Easter table. Since bunnies are associated with hiding Easter eggs, the name feels especially fitting for a meatloaf with eggs tucked inside.
Once sliced, this egg-stuffed meatloaf looks beautiful on the plate. It is a little like a British Scotch egg in loaf form, though Scotch eggs are typically made with pork sausage. For German-style meatloaf, a mixture of beef and pork is often ideal, but ground beef alone works very well too. You can also use buffalo, turkey, chicken, or a combination of ground meats and adjust the seasoning to your taste.
This is a great recipe for both everyday meals and special occasions. It looks like something that took a long time to prepare, but the process is straightforward. If you can mix meatloaf ingredients, boil eggs, and roll the mixture into a loaf, you can make this dish successfully.
🛒 Ingredients and Notes
- A beef and pork mixture is excellent for meatloaf because it gives a tender texture and full flavor. If you cannot find a blend, or if you prefer not to use pork, ground beef, buffalo, turkey, chicken, or a combination will also work.
- Bacon is optional, but it adds flavor and helps keep the meatloaf moist. It can also help hold the loaf together while it bakes. If you prefer, use turkey bacon or leave the bacon out completely.
- Breadcrumbs and milk help create a softer texture. Avoid overmixing once the meat is added, because overworked ground meat can become dense and tough.
- Hard-boiled eggs are the signature filling. Trim a small amount from the ends of each egg if you want the yolk to appear more evenly in every slice.
🔪 Instructions
The method is simple and similar to a classic meatloaf recipe. The only extra step is arranging the boiled eggs in the center and rolling the meat mixture around them. Plastic wrap or wax paper makes shaping the loaf much easier.
- Combine the ground meat, raw egg, onion, garlic, breadcrumbs, milk, Worcestershire sauce, parsley, paprika, salt, pepper, and nutmeg. Do not add the boiled eggs, bacon, or ketchup yet.
- Transfer the mixture to plastic wrap or wax paper and shape it into a rectangle. Arrange the hard-boiled eggs in a line down the center, then roll the meat mixture around them to form a loaf.
- Place the shaped meatloaf into the prepared loaf pan, seam-side down, and spread ketchup over the top.
- Add bacon slices if using. Lay them side by side or arrange them in a simple lattice pattern.
- Bake until the meatloaf is cooked through and the bacon is crisp. Let it rest for 10 to 15 minutes before slicing so it holds together cleanly.
That is all it takes. The result is a juicy, flavorful meatloaf with a hidden egg center and a striking slice.
- If you do not like touching raw meat, wear disposable gloves or mix the ingredients with a wooden spoon. Avoid using a food processor or mixer, as they can overwork the meat and make the loaf tough.
- To help absorb extra juices, sprinkle the bottom of the loaf pan with uncooked white rice before adding the meatloaf.
- Cut a little off the ends of each egg so more slices show some yolk.
- For a gluten-free version, use gluten-free breadcrumbs, almond flour, or almond meal.
- Rest the meatloaf before slicing. This helps the juices settle and makes cleaner portions.
❓ Frequently Asked Questions
Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil, reduce the heat, and cook for 5 minutes. Cool the eggs under cold running water or in an ice bath, then peel them before adding them to the meatloaf.
A baking sheet may allow the meatloaf to spread and lose its shape. If you do not have a loaf pan, shape a sturdy mold from heavy-duty aluminum foil, place the meatloaf inside it, and set it on a baking sheet. Baking time may vary.
Yes. You can freeze the whole leftover meatloaf or freeze individual slices. Wrap it tightly in plastic wrap, then place it in a freezer bag or airtight container to help prevent freezer burn.
Thaw frozen meatloaf in the refrigerator before reheating. Place slices or leftovers in an oven-safe dish, add 1 to 2 tablespoons of broth or water, cover with foil, and reheat in a 250°F oven for 20 to 30 minutes.
🍽 How To Serve It
This juicy meatloaf with hard-boiled eggs is delicious with fluffy mashed potatoes, smashed potatoes, boiled potatoes, red cabbage, peas, carrots, green beans, or roasted root vegetables.
In many German households, Falscher Hase is commonly served with potato puree and simple vegetables such as peas with carrots or green beans. It also makes excellent leftovers. Serve cold slices with bread, mustard, or pickles, or use them for a hearty meatloaf sandwich the next day.
Ground or minced meat is wonderfully versatile and can be turned into many easy, comforting meals. If you enjoy this recipe, try similar dishes such as beef rissoles, shepherd’s pie, bobotie, cabbage casserole, polenta beef casserole, stuffed onions, or Scotch eggs.
- 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
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Meatloaf with Hard-Boiled Eggs and Bacon
Equipment
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Mixing bowl
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Loaf pan
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Saucepan
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Plastic wrap or wax paper
Ingredients
- 1 pound lean ground beef
- 1 egg
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup breadcrumbs
- ½ cup milk
- 1 tablespoon Worcestershire sauce
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- A pinch of nutmeg
- 3 hard-boiled eggs
- 4 slices bacon, optional
- 2 tablespoons ketchup
Instructions
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Preheat the oven to 350°F. Grease an 8- or 9-inch loaf pan and sprinkle the bottom with breadcrumbs to help prevent sticking.
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In a medium bowl, combine the ground beef, raw egg, onion, garlic, breadcrumbs, milk, Worcestershire sauce, parsley, paprika, salt, pepper, and nutmeg. Mix gently and avoid overworking the meat.
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Transfer the mixture to a sheet of plastic wrap or wax paper and pat it into an approximately 8×12-inch rectangle.
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Place the hard-boiled eggs in a line down the center of the meat mixture. Roll the meat around the eggs, starting from the long side, then place the loaf into the prepared pan, seam-side down.
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Spread ketchup over the top and cover with bacon slices if using.
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Bake uncovered for 50 minutes, or until the bacon is crisp and the meatloaf is cooked through. Let it rest for at least 10 minutes before cutting into 1-inch slices. Serve warm or cold.
Notes
- A beef and pork mixture is excellent for meatloaf, but beef, buffalo, turkey, chicken, or a combination can also be used.
- Uncooked white rice can be sprinkled on the bottom of the loaf pan to absorb excess juices as the meatloaf bakes.
- Trim the ends of each boiled egg slightly so more slices include visible yolk.
- Rest the meatloaf for 10 to 15 minutes before slicing.
- Nutritional information is an estimate and may vary depending on the products used.
Storage
Store leftover meatloaf in an airtight container in the refrigerator for up to four days.
Nutrition
Update Notes: This recipe was originally published in July 2015 and updated in August 2020 with new photos and recipe tips.