Meatloaf with Hard Boiled Eggs

Meatloaf with hard-boiled eggs is a classic Greek dish made with juicy, spiced ground beef shaped around whole, boiled eggs and baked in smoky cumin-paprika tomato sauce. It’s easier to prepare than you might think, and a total crowd-pleaser.

Rolo Me Kima kai Avga, which translates from Greek to meatloaf with eggs is a homey dish that makes me think of my family whenever I prepare it. 

My grandparents and their children immigrated from Greece to Australia, driven by their dreams of building a brighter future. Once there, they enthusiastically sought new opportunities, inspired by their visions for progress while lovingly preserving their Greek culture and traditional foods.

Meals together were cherished gatherings. Our home buzzed with extended family and friends’ laughter, and Mum always ensured everyone was well-fed. A simple coffee just wouldn’t cut it—Greek hospitality meant serving up plenty of scrumptious food. This meatloaf recipe stuffed with hard-boiled eggs was one Mum made often, as it could feed a crowd while delighting everyone!

The sauce adds a delightful tomato flavor with just the right hint of spice while keeping the meatloaf wonderfully moist. This meatloaf recipe pairs beautifully with Greek Potatoes with Lemon and Garlic, Greek Lemon Rice, and a refreshing Greek Salad! It’s perfect for a cozy weeknight dinner or as a Sunday family favorite!

Table of Contents

1. What is in Meatloaf with Hardboiled Eggs
1. For the Meatloaf:
2. How to Make Meatloaf with Eggs
1. Make the Meatloaf
2. Add the Cumin-Paprika Tomato Sauce
3. Tips for Making the Best Meatloaf
4. Ways to Make This Recipe Your Own
5. More Greek Family Favorites
6. Meatloaf with Hard Boiled Eggs Recipe

What is in Meatloaf with Hardboiled Eggs

This delicious, healthy, and wholesome meatloaf with eggs is made from ingredients you likely already have in your pantry! Here is what you will need:

For the Meatloaf:

• Eggs: Okay, so eggs are crucial for this egg meatloaf! They are used in the meat mixture as a binding agent and also hardboiled.
• Ground Beef: I use lean beef here to prevent the meatloaf from being greasy. See below for substitutions. 
• Onion: I typically caramelize the onion before adding it to this meat mixture; however, I recently could not use my stovetop for a time, so I grated and added it fresh. The result pleasantly surprised me, so I kept it as is for this recipe. It’s one less step and still boasts great juiciness and savory flavor.
• Garlic: I incorporate minced garlic to enhance the dish’s flavor and aroma. It adds complexity and depth of savoriness.
• Fresh Herbs: If I could add fresh herbs to every meal, I would. I love their flavors and nutritional benefits. Parsley adds a mild pepperiness and is a rich source of antioxidants. Freshly chopped mint adds a delicate sweetness and distinctive flavor. If you don’t have fresh mint, use two tablespoons of dried mint.
  • READ MORE: Buying fresh herbs can be an investment. Learn how to store fresh herbs to make the most of your purchase.
• Breadcrumbs: Panko breadcrumbs help absorb the juices and produce a lighter-tasting meatloaf. Other breadcrumbs will also work; see note below.
• Parmesan cheese: Typically, a Greek cheese known as Kefalograviera is used to make Greek meatloaf with eggs. However, Parmesan cheese serves as the most suitable substitute due to its comparable texture and salt content. 
• Ground Cumin: I add cumin to both the sauce and the meatloaf. Used sparingly, it adds richness, warmth, and a nutty, earthy flavor.  
  • TRY IT: You can find ground cumin in our shop.
• Smoked Paprika lends a smoky, spicy flavor to both the meatloaf and the sauce. I call for smoked paprika, but mild or sweet varieties would also be wonderful in this recipe. 
• Oregano: I like the intensity of Greek dried oregano in this recipe. It adds a pepperiness and a slight bitter tone that complements all the other spices. 
  • READ MORE: Everything You Need to Know About Oregano
  • TRY IT: Greek Oregano has a peppery lemony undertone that is unmatched among spices, which is why you can find it in our shop.
• Salt and Freshly Ground Black Pepper are must-have seasonings for a meatloaf recipe with the best flavor.
• Vinegar helps tenderize the meatloaf because it contains acetic acid, which breaks down proteins in the meat.  
• Extra virgin olive oil: A delicious sauce always starts with great olive oil. I always use the best variety I can find. I also add a few tablespoons to the meatloaf for flavor and moisture. My preference here is one made with Koroneiki olives from Greece. 
• Tomato paste: You might not think of tomato paste as something you would use alone in a sauce without adding crushed or pureed tomato, but in this case, it works a treat to create a tomato sauce with a fine texture. Double or triple-concentrated tomato paste has a robust overall sweetness, umami, and great depth of flavor. 
• Bay leaves add a beautiful flavor note to the sauce. They have a pungent herbaceous aroma reminiscent of oregano and thyme combined.
• Sugar: Whenever I use tomato paste or sauce, I add a pinch of sugar to cut the acidity of the tomatoes and help balance it. 

How to Make Meatloaf with Eggs

Making this meatloaf involves four main steps: boiling the eggs, preparing the ground meat, making the loaf, and making the sauce. Here’s how to do it.

Make the Meatloaf

• Cook the eggs. Place 5 eggs into a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes. Drain and set the eggs aside to cool. When cool enough to handle, peel and set them aside.
• Make the meatloaf mixture. Crack 1 egg into a large bowl. Add 1 grated onion, 1 1/3 pounds lean ground beef, 1/2 cup chopped fresh parsley, 1/2 cup chopped fresh mint, 1/2 cup panko breadcrumbs, 2 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1/2 cup grated Parmesan cheese, 1 tablespoon red or white wine vinegar, and 3 tablespoons olive oil. Season with a large pinch each salt and pepper. Using your hands, gently mix everything to incorporate. Cover and refrigerate the mixture for 10 to 15 minutes to marinate. Preheat the oven to 375°F while the meat mixture rests. 
• Shape the meatloaf. Line a rimmed baking sheet with a large sheet of aluminum foil. Top it with a sheet of parchment paper of the same size. Add the meat mixture to the center of the prepared baking sheet. Gently press down to flatten it into a large rectangle, approximately 8 to 9 inches wide and 12 inches long. Using the back of a spoon make 5 indentations down the center of the meat mixture. Place an egg in each indentation, end to end. With the eggs in place, use the paper to lift the meatloaf mixture over them. Roll the meatloaf into a relatively tight log, pressing the meat mixture together to seal the ends. Once you have a tight roll, wrap the meatloaf in the parchment paper and aluminum foil, crimping the edges of the foil to seal.
• Bake the meatloaf. Bake it for 1 hour and 20 minutes. Then, unwrap the foil and parchment paper and cook for another 15 minutes or until golden. Remove from the oven and set aside to rest. Turn the oven temperature up to 400°F.

Add the Cumin-Paprika Tomato Sauce

• Make the Cumin-Paprika Tomato Sauce. While the meatloaf bakes, add 1/4 cup extra virgin olive oil and 2 tablespoons tomato paste to a wide saucepan over medium heat. Cook the paste, stirring, for a minute, until slightly darkened. Add 2 cups water, 2 bay leaves, 1 teaspoon ground cumin, 2 teaspoons smoked paprika, 2 teaspoons sugar, and a pinch each of salt and pepper. Bring to a boil and then simmer until thickened slightly, for 13 minutes. Taste and adjust seasoning as needed. The sauce should have a balanced salty, sweet, and savory tone. Pour the sauce into an ovenproof baking dish.
• Combine meatloaf and sauce. Slice the meatloaf into portions and place the pieces into the dish with the sauce cutside down. Bake for 15 to 20 minutes, or until the meatloaf is slightly browned and the sauce thickens around the edges of the dish. Serve immediately with the sauce spooned over top.

Tips for Making the Best Meatloaf

Meatloaf might seem simple, but there are some key points to note when to make the best of this meatloaf recipe!

• Don’t skip the breadcrumbs. Some people think of breadcrumbs as filler in a meatball or meatloaf recipe, but they have an important role. Adding breadcrumbs helps bind the ingredients, absorbs any juices from the meat while it cooks, and prevents the meat proteins from shrinking and becoming tough. While I think adding breadcrumbs is essential, it can also be a liability. Adding too much will ruin the texture, resulting in a doughy meatloaf. Not adding enough will cause the mixture to fall apart. 
• Do not overmix! Meatloaf should be mixed by hand until just combined. You do not want to overmix; otherwise, it will cause the meat to toughen. 
• Chill it down. Don’t skip the step of chilling the meatloaf mixture before shaping it with the eggs. I like to set the mixture aside in the refrigerator, covered, for at least 10 to 20 minutes (the longer, the better) to allow the flavors to develop and for the mix to solidify slightly, making it easier to shape.
• Vinegar is key. Adding vinegar to a meatloaf recipe may sound strange, but trust me, it helps! Incorporating an acidic ingredient like vinegar or lemon juice to a meatloaf recipe weakens the collagen and protein in the meat. Once these proteins are broken down, the meat stays juicy and tender, even when cooked through.
• Don’t be shy with seasoning. Meatloaf needs to be seasoned well. Do not hesitate to salt the mixture generously. Under-salted meat is not pleasant to eat. Salt also helps dissolve proteins. 

Ways to Make This Recipe Your Own

You could easily make many variations to this recipe. Feel free to play around with it and make it your own. And once you’ve mastered the art of making meatloaf with hard-boiled eggs try another Greek favorite: Meatloaf Wrapped in Grape Leaves.

• Change out the ground meat. You could substitute the beef for ground turkey, veal, pork, or lamb. Or use a combination. 
• Make it gluten-free. If you have an intolerance to gluten, feel free to use gluten-free breadcrumbs. You can also replace the breadcrumb with an additional egg, a grated and strained potato, or oats. 
• Replace or add to the eggs. You can add roasted bell peppers, feta cheese, and olives to the stuffing instead of eggs or as additions.
• Add bacon. Though not traditional to Greek meatloaf, you could also wrap the meatloaf in bacon before baking it for that salty and crispy addition.
• Make it a sandwich. You could omit the sauce and serve the meat as a hamburger, a wrap or on a couple of slices of whole wheat bread. 

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