| Low carb. Potentially “Paleo-friendly”. Gluten Free. Yep – a recipe that fits all those categories can be THIS tasty!
When I was a kid, my mother used to make meatloaves formed around hardboiled eggs. Loved these “dinosaur eggs” then, and was inspired to come up with my own version a few years ago. The veggies in this version provide a ton of flavor to the meat, and make for a colorful, healthy dish. To make this recipe “paleo”, just use a paleo-friendly sauce (even just pureed tomatoes!), and omit the cheese. |
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“Scotch Egg” Meatloaf
1 tbsp olive oil
3/4 cup grated veggies*
½ cup mushrooms, washed and finely chopped
½ small onion, finely chopped
1-2 tsp minced garlic
1 lb ground beef (93/7)
1 ½ lb mild Italian sausage
1 egg
1 tsp dried parsley
½ tsp black pepper
6 hard boiled eggs, peeled
2 cups sauce of choice**
1 cup shredded Parmesan or Asiago cheese
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, and black pepper, 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.
*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!
