The Easter holidays are about so much more than the Easter Bunny and searching for eggs. It’s a perfect time for getting the whole family together and enjoying each other’s company. But there are about as many different ways to celebrate Easter as there are families. The one thing everyone seems to have in common, though, is that they mark the occasion with delicious food. Whether it’s an indulgent brunch with the whole family or a traditional Easter lamb recipe that’s been handed down from generation to generation, it’s all about sharing a nice meal together. So we thought we’d mix things up a bit this year and created a giant bacon meatloaf egg stuffed with mozzarella and mashed potatoes, with the real MVP being a crispy bacon lattice.
Bacon Meatloaf Stuffed With Mashed Potatoes And Mozzarella
Equipment
- Oven
- Glass Casserole Dishes
- Parchment paper
Ingredients
- 2 lbs ground beef
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 green bell pepper diced
- 1 red onion diced
- 1 bunch parsley diced
- 2 cloves garlic minced
- 2 eggs
- 2 cups bread crumbs
- 20 slices bacon
- 2 lbs boiled potatoes
- 1 tbsp salt
- 1 tbsp butter
- 1/3 cup milk
- 1 ball mozzarella 4 oz
Instructions
- Preheat the oven to 350°F. Peel the potatoes and boil them in salted water. Then drain them and allow the steam to escape. Add milk and butter, mash everything until smooth, and allow your mashed potatoes to cool.
- For the meatloaf, chop up the onions, bell peppers, garlic, and parsley and combine with the ground beef, eggs, bread crumbs, salt, and pepper.
- Create a weave out of 10 slices and place it on a piece of parchment paper. Then make another weave with the other 10 slices of bacon. Allow the bacon weaves to sit for about 30 minutes.
- Turn both oval glass casserole dishes upside down so the open side faces downward and grease them. Cut the mozzarella ball in half down the middle and place one half in the middle of the glass bowl. Now press the mashed potatoes around the mozzarella.
- Press half of the meatloaf mixture around the mashed potatoes and form everything into the shape of an egg half.
- Place the bacon weave on the meatloaf mixture and firmly press it down. Repeat the same process with the second half of the egg. Refrigerate both halves for about 30 minutes.
- Remove both meatloaf halves from the glass dishes and press them together to create one big egg. (This works best if you put the egg in the freezer for at least 12 hours and then put it in the oven the next day). Place the egg upright in an ovenproof dish and cook at 350°F for 90 minutes.
VIDEO
This giant meatloaf Easter egg is sure to become your new Easter tradition, and it might just be the best Easter egg ever!