Scotch Egg Meatloaf

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    • Scotch Egg Meatloaf

    Ingredients

    • 500 ml Liquid Whole Egg
    • 18 Peeled Hard Cooked Eggs
    • 5 kg ground beef
    • 2 kg onions, finely chopped
    • 3 celery stalks, finely chopped
    • 500 g carrots
    • 2 tbs chopped garlic
    • 3 tbs dry mustard
    • 2 tbs salt
    • 1 tbs black pepper
    • 1 tbs thyme
    • 1 tbs oregano

    Directions

    1. Combine onions, garlic, celery and carrots and finely chop in a food processor.
    2. Add Liquid Whole Egg, dry mustard, pepper, salt, oregano and thyme. Mix well.
    3. Add the vegetable egg mixture to ground beef. Mix well.
    4. On a large piece of plastic wrap, pat some of the meatloaf mixture into the forms of a rectangle.
    5. Arrange some of the Peeled Hard Cooked Eggs lengthwise in the center of the meat rectangle.
    6. Use the plastic wrap to lift up the sides of the meat mixture to cover the eggs, forming a loaf. Repeat with the remaining meat mixture and eggs.
    7. Wrap loafs in foil and oven bake at 350°F oven until the loafs reach an internal temperature of 180°F.

    Recipe courtesy of Chef Ian Sarfin, CCF

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