Meatloaf with egg wrapped in bacon

Total time: 1hr 50m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 713 Kcal, 51g Protein, 11g Carbohydrates, 51g Fat


  • Eggs
  • 3 eggs
  • water, boiling
  • Meatloaf
  • 14 slices fried bacon
  • 1 dl milk
  • 1 slice day-old white bread (approx. 50 g), cut into pieces
  • 400 g minced meat (beef)
  • 400 g mince (chicken)
  • 3 tbsp herbs (e.g. chervil, parsley, thyme), finely chopped
  • 1 tbsp mustard
  • 2 tsp salt
  • 0.25 tsp pepper
  • Herb vinaigrette
  • 3 tbsp white balsamic vinegar
  • 4 tbsp olive oil
  • 3 tbsp herbs (e.g. chervil, parsley, thyme), finely chopped
  • 1 spring onions incl. green parts, cut into thin rings
  • 0.25 tsp salt
  • Utensils
  • 1 loaf tin (25 cm), greased

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  • Eggs

    Soft-boil the eggs in boiling water for approx. 6 mins. Rinse in cold water, leave to cool in cold water.
  • Meatloaf

    Line the cake tin with bacon. Soften the bread in milk for approx. 30 mins. Add the meat, mustard and herbs to the bread, mix and season. Knead well by hand until the ingredients form a compact mass. Transfer half of the mixture to the loaf tin. Peel the eggs, arrange on top. Spread the remainder of the mince mixture on top, press down. Place the overlapping bacon rashers over the mince.
  • To bake

    Approx. 35 mins. in the centre of an oven preheated to 180°C. Remove from the oven, tip out onto a tray lined with baking paper. Turn the heat up to 240°C. Cook the meatloaf in the upper half of the oven for approx. 15 mins. to make the bacon crispy.
  • Herb vinaigrette

    Combine the balsamic with all the other ingredients up to and including the salt, serve the vinaigrette with the meatloaf.

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Products used in this recipe

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