Meatloaf is a divisive dish. Some love it, some hate it, and to some, it’s just a faint childhood memory. To us, though, it’s a delicious American classic! Of course, even classics need a tune-up every once in a while, which is where this recipe comes in – it’s meatloaf, but unlike anything you’ve seen or tasted before. This one comes stuffed with long eggs, ham, and cheese. Need we say more? It’s the most mouthwatering and flavorful comfort food, and it’s perfect for those fall days where you just need a hug in a bowl!
Long Egg Meatloaf Stuffed With Ham And Cheese
Equipment
- Pot
- Shot Glasses
- Drinking Glasses
- Roasting Pan
- Oven
Ingredients
- 10 eggs, separated for the long eggs
- 2 lbs ground beef for the meatloaf
- 2 cups bread crumbs for the meatloaf
- 2 onions, grated for the meatloaf
- 1/3 cup chopped parsley for the meatloaf
- 1 egg for the meatloaf
- salt & pepper to taste for the meatloaf
- 8 slices cheese for the filling
- 8 slices ham for the filling
- 2 long eggs for the filling
- 1 carrot, diced for the sauce
- 1 red onion, diced for the sauce
- 1 leek, diced for the sauce
- 1 celery stalk, diced for the sauce
- garlic, rosemary & salt to taste for the sauce
- 2 tbsp tomato paste for the sauce
- 48 fl oz beef broth for the sauce
- 2 cups bread crumbs for the topping
- 1 tbsp chopped parsley for the topping
- 1 stick butter, melted for the topping
Instructions
- Heat some water in a pot to 175°F. For the long eggs, first separate the eggs. Whisk the egg yolks, pass them through a sieve, and divide the mixture between 2 tall, greased shot glasses. Place the shot glasses upright in the water, cover the pot with a lid, and cook 30-40 minutes until the egg yolks have set.
- Remove the cooked egg yolks from the shot glasses and carefully transfer them to 2 slightly larger, greased drinking glasses. Pass the egg whites through a sieve and pour the mixture over the upright egg yolks in the drinking glasses.
- Place the drinking glasses in the pot of water heated to 175°F, cover the pot with a lid, and cook until the egg whites have set, about 1 to 1½ hours.
- Combine the ingredients for the meatloaf and spread the mixture evenly over a large piece of parchment paper. Top the meat mixture with a layer of cheese slices, followed by a layer of ham slices.
- Carefully remove the 2 long eggs from the drinking glasses and place them on top of the ham slices in the center of the meat mixture. Roll everything up into a tight log and firmly press the meat together to seal the ends.
- Heat some olive oil in a large roasting pan on the stovetop and fry the long egg meatloaf on all sides.
- For the sauce, cook the vegetables in the roasting pan and season with garlic, rosemary, and salt. Add the tomato paste and beef broth to the roasting pan and let simmer.
- For the topping, combine the bread crumbs, parsley, and melted butter and spread the mixture over the top of the long egg meatloaf. Transfer the roasting pan to a preheated oven and cook at 350°F for 30 minutes.
VIDEO
Notes
Served in one piece straight out of the oven, this meatloaf doesn’t look too far off from your grandma’s. But once you cut into it, you’ll get a nice peek of that beautiful long egg, melted cheese, and super savory ham – a great visual, as well as a culinary highlight, that you shouldn’t miss!