This recipe has been on my dinner menu for a couple times but somehow it didn't manage to make it here on the blog since I thought it is quite a straight forward recipe anyway. But after some thought, I decided to share it since busy mummies can definitely use more one dish ideas, especially those that are sure to appeal the kids. Tender juicy minced meat coated with tangy sweet tomato sauce, encasing soft entered egg, baked till it is caramelised outside and yet moist inside.
Notice that I added an asian twist to the flavouring using the asian seasoning instead of the usual salt and pepper.
I see this recipe is best presented in video form, so if you want a more pictorial explanation, head on over to my FB HoneyBeeSweets Kitchen to see the complete video on how I make this meatloaf.
As for this, I shall keep it a short post. So let's just take a look at what we need:
Ingredients for Egg stuffed MeatLoaf: (serves 4 pax)
500 g minced pork
3-4 cm thick ginger, peeled, and minced using microplane
1 slice of day old bread, blend till fine bread crumbs
100 ml fresh milk
1 large egg
I large onion, chopped small
3-4 eggs (to be "hidden" in the meatloaf)
1 tbsp soy sauce
1/4 tsp white pepper
1 tsp sugar
1 tsp sesame oil
Tomato basting sauce :
1/4 cup tomato ketchup
1 tsp chicken seasoning
1/2 tsp white pepper
Vegetable for roasting: (You don't need many, you can change to any veg you like)
1 russet potato, peeled and cubed (I used a melon scoop to scoop out the potatoes)
5-6 asparagus, cut off tough ends, and cut into smaller segments
6-8 large cherry tomatoes
1 red onion, peeled and cut into large chunks
- In a preheated pan, add in 1 tbsp of olive oil and the chopped large onion. Sauté it over low fire till it caramelised. Set aside for use later.
- In a large mixing bowl, place the minced meat, minced ginger, bread crumbs, milk, caramelised onion and egg in. You then add in all of the seasoning and mix in everything. When it is well incorporated, set aside to marinate for 30 minutes.
- In a small pot, bring some water to a boil. Carefully place the eggs in and let it boil for a good 6 minutes. Once time's up, remove the eggs and place in a bowl of ice water to stop the cooking. (note that this is the usual method to get soft-center boiled eggs)
- Peel the eggs' shell once it has cooled and set aside for use later.
- Preheat the oven to 180C.
- Oil the baking dish, place about 3 tbsp of the meat loaf mixture in a long rectangular manner on the baking pan. (See video to better understand)
- Place the boiled eggs in a straight line on the meatloaf mix.
- Then use the remaining meatloaf mixture and cover the 3 eggs, shaping it into a log with the eggs hidden inside.
- Prepare the tomato basting sauce but mixing everything together in a small bowl. Brush the meatloaf with the basting sauce using half the amount.
- Toss the cut vegetables in 1 tbsp of olive oil and distribute them around the meatloaf.
- Bake in the preheated oven for 45-50 minutes. Brush the meatloaf with the remaining tomato basting sauce in between baking time.
- Once it is baked, bring out the baking pan and let the meatloaf cool down a little before slicing into it.
- Serve with the roast vegetables on the sides. Enjoy!
The center of the eggs are still soft and curdy, just perfect with the tender and flavourful meatloaf. Adding the eggs gives this traditional old European dish a delicious twist. Plus it is so easy to make! My kids loved it.
Hope this post has inspired you to try out cooking meatloaf. Some may think this is "Ang mo" dish, but you can change it to whichever way you like. Perhaps you can also cooked some rice to go with it too haha!
Happy cooking all!