Meatloaf with egg wrapped in bacon

Meatloaf with egg wrapped in bacon

Total: 1 hr 50 min. | Active: 30 min.
Nutritional value / people: 713 kcal
, Fat: 51 g
, Carbohydrate: 11 g
, Protein: 51 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


3 eggs
water, boiling


14 slices bacon
1 slice day-old white bread (approx. 50 g), cut into pieces
1 dl milk
400 g minced meat (beef)
400 g mince (chicken)
1 tbsp mustard
3 tbsp herbs (e.g. chervil, parsley, thyme), finely chopped
2 tsp salt
¼ tsp pepper

Herb vinaigrette

3 tbsp white balsamic vinegar
4 tbsp olive oil
1 spring onion incl. green part, cut into thin rings
3 tbsp herbs (e.g. chervil, parsley, thyme), finely chopped
¼ tsp salt
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1 loaf tin (25 cm), greased

How it's done

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


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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