Egg-Cellent Meatloaf (Throwback Thursday Series)

My Old Photo circa 2011

It's Easter time and eggs are on sale.  So I decided I would redo my Egg-Cellent Meatloaf recipe for the family to enjoy.  I also got the idea of redoing some of my older recipes after I did a big recipe organization project.  I categorized all my recipes so I had to review a lot of my older recipes.  I was cringing at my old photos from two years ago when I just started blogging. I just was not happy with how the photos reflected the recipes. That got me thinking of doing this new series for the blog called Throwback Thursdays.  I will try to redo as many of my old recipes that I took with my old camera.  I have learned a lot more about food photography since then, but I have so much more to learn.  I hope the new pictures make the food look as good as it tastes.

 Ingredients:
2lbs of lean ground meat (beef, pork, chicken, turkey or combination)
2 tsp paprika
1 Tbs of Dijon mustard
2 Tbs sriracha (or ketchup)
Seasoning salt or Grill grill seasoning (consists of salt, pepper, garlic and other spices) to taste
1 Tbs of onion powder
1 Tbs of garlic powder
2 tsp of Italian seasoning
2 eggs 
4-5 slices of bread soaked in milk 1/2 cup of milk and mashed

Glaze:
1/4 cup ketchup
2-3 Tbs sriracha 

 Directions: 



The first step is to boil 5-6 eggs until they are hard boiled then peel them.

Next mix all the seasoning ingredients with the soaked bread and eggs.  Then add the two pounds ground meat. I used 1lb ground chicken and 1lb ground pork. Mix all ingredients well.

Free form the loaf as shown.  I recommend that you cover your baking sheet with some foil and giving it a quick spray of cooking oil for easier clean-up.  Then use 2/3 of the meat loaf mixture and form the bottom of the loaf with a slight well in the middle. Then place your row of eggs along the meatloaf.

Top it off with the remaining 1/3 of the meatloaf mixture and finish forming the loaf.  Bake at 375 degrees for 40 minutes initially.
Take it out of the oven at the 40 minute mark and top glaze.
Then put it back in the oven to bake for another 15 minutes.

Note:  Every oven varies a bit so the cooking time could vary too. If you have a meat thermometer have the internal temp of the middle of the loaf reach 155 degrees.

 Serves 6-8 people Slice and enjoy with mash potatoes, vegetables etc...  Enjoy.





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