Colorful Egg Stuffed Meatloaf
This is not your average meatloaf! Consisting of three ground meats combined together with a sweet-and-sour glaze, stuffed with colorful and flavorful hard boiled eggs and brightly colorful vegetables, together forming a tender and moist mealtime favorite.
3 thick slices white bread, torn into large pieces
2 garlic cloves, chopped
1 medium onion, chopped
1 celery stalk, chopped
2 medium carrot, chopped
1/2 cup flat-leaf parsley
1 cup frozen peas
12 ounces ground beef chuck (90 percent lean), preferably pasture-raised
12 ounces ground pork, preferably pasture-raised
12 ounces ground veal, preferably milk-fed
1 large egg ( for meat mixture
4 hard boiled eggs peeled
3/4 cup ketchup
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
Coarse salt and freshly ground pepper
2 tablespoons light-brown sugar
Preheat oven to 375 degrees. Pulse bread in a food processor until finely ground. (You should have about 2 1/2 cups breadcrumbs.) Transfer to a medium bowl.
Pulse garlic, onion, celery, carrot, and parsley in food processor until finely chopped. Add to breadcrumbs. Add meats, egg, 1/4 cup ketchup, the mustard, Worcestershire sauce, 1 tablespoon salt, and 1/2 teaspoon pepper; mix together using your hands.
Flatten out meatloaf mixture to a round disc, place hardboiled eggs in the center and on each side of the eggs put a layer of cooked peas and blanched diced carrots.
Form loaf around hard boiled eggs and peas and carrots without disturbing how they were arranged. Once loaf is formed wrap loaf in aluminum foil. Transfer meatloaf on to a 5-by-9-inch loaf pan and place on a rimmed baking sheet.
Bake for about 75 - 80 minutes then remove from oven uncover foil and liberally brush ketchup, brown sugar mixture over entire surface.
Return to oven uncovered and continue to bake until an instant-read thermometer inserted into the center reaches 160 degrees, about 80 minutes
Let cool slightly before serving.