Egg Stuffed Meatloaf (21cm length)

Egg Stuffed Meatloaf （エッグミートローフ）

What kind of dish is Egg Stuffed Meatloaf (21cm length) ？

Meatloaf is a classic dish made by mixing ground meat and onions, shaping it into a mold, and oven-baking it to perfection.

This dish is easier than making individual hamburger steaks and is ideal for entertaining guests at Christmas or dinner parties. By preparing the mold in advance, you can simply grill it when ready to serve warm, delicious food.

1. Why use “Aibiki” (Ground Beef & Pork Mix)?

Using 100% ground beef can make the meatloaf feel heavy and greasy once it cools, as the fat tends to harden. By using a beef and pork blend (Aibiki mince), the texture stays soft and fluffy even after cooling. This makes it a perfect choice for the next day’s lunch box! This recipe uses Aibiki Mince (a 7:3 ratio of ground beef and pork common in Japanese supermarkets) for a perfectly balanced texture.

2. Preventing Cracks (The Air-Release Technique)

When filling the mold with the meat mixture, press it down firmly—almost like slamming it—to remove any trapped air. If there are gaps or air pockets, the meatloaf may crack during baking, causing the delicious juices to escape.

3. The Secret to Juiciness: Let it Rest

Resist the urge to slice it immediately after taking it out of the oven! If you cut it right away, the flavorful juices will pour out and be lost. By letting it rest in the mold for 10 to 15 minutes, the juices redistribute throughout the meat, allowing you to cut beautiful, clean slices without losing any moisture.

📊 NUTRITION FACTS : Egg Stuffed Meatloaf Serving Size: 4 Servings

(Cake Mold 21.5 × 8.7 × 6 cm)　Total Weight: Approx. 1000g

• 1773 Calories
• Protein 124.8 g
• Total Fat 113.4 g
• Total carbohydrates 57.2 g
• Sodium 10.5g

🛒 INGREDIENTS : Egg Stuffed Meatloaf

For the 21.5cm Mold (Total: ~1000g)

• Meat Mixture:
  • 500g Ground beef and pork (Aibiki mince)
  • 1 Egg
  • 6g Salt
  • Pepper (to taste)
• Fillers:
  • 180g Onion (finely chopped)
  • 30g Bread crumbs (Panko) soaked in 75g Milk
• The Center:
  • 3 Boiled eggs
• The Sauce:
  • 30g Ketchup
  • 15g Worcestershire sauce
  • 3g Grain mustard

For a Smaller 20cm Mold (Total: ~700g)

• Meat Mixture:
• 330g Ground beef and pork (Aibiki mince)
• 1 Egg
• 4g Salt
• Pepper (to taste)
• Fillers:
  • 120g Onion
  • 20g Bread crumbs (Panko) soaked in 50g Milk
• The Center:
  • 2 Boiled eggs
• The Sauce:
• 15g Ketchup
• 8g Worcestershire sauce
• 2g Grain mustard

Tip: You can omit the boiled eggs if preferred. If you plan to freeze the meatloaf, it is best not to include the eggs.

🥣 HOW TO MAKE Egg Stuffed Meatloaf

• Preheat:
  • Set your oven to 230°C (446°F). (The creator uses a Toshiba “Ishigama Dome” for its durability and ease of cleaning).
• Soak:
  • Let the panko breadcrumbs soak in the milk until softened.
• Prep the Onion:
  • Finely chop the onion. Pro Tip: If you have time, sauté the onions and let them cool first. This removes excess moisture, preventing the meatloaf from shrinking or leaking water while baking.
• Prep the Eggs:
  • Boil the eggs in boiling water for 12 minutes. Peel and let them cool completely.
• Mixing and Molding:
  • In a large bowl, combine the Aibiki mince, soaked panko, chopped onion, egg, salt, and pepper. Mix thoroughly until well combined.
  • Prepare your cake mold (use parchment paper if necessary).
  • Fill the bottom 1/3 of the mold with the meat mixture.
  • Place the whole boiled eggs in a row along the center.
  • Cover with the remaining meat mixture, pressing down firmly to remove air pockets.
  • Baking:
    Place the mold on a baking tray on the middle rack of the preheated oven.
  • Bake at 230°C for 30 minutes.If the top begins to brown too quickly, cover it loosely with aluminum foil.
• Serving:
  • Allow the mold to cool slightly until it is safe to handle.
  • Remove the meatloaf from the mold and slice into 8 equal pieces.
• The Sauce:
  • Whisk together the ketchup, Worcestershire sauce, and grain mustard. Drizzle generously over the slices.

✨ CUSTOMIZATION TIPS

• Herb Salt: Use herb salt in the meat mixture for a more aromatic flavor.
• Sauce Variations: While the 2:1 ketchup/Worcestershire mix is perfect, you can also try tomato sauce or a rich demi-glace for a different twist. (˘︶˘♡)｡.:☆

🎥 VIDEO TUTORIALS

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