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EGGcelent Meatloaf

By March 3, 2012November 29th, 2021Beef and Red Meats, Main Dish

EGGcelent Meatloaf

About 8 years ago, Craig’s parents gave us the BEST Christmas present! It was a 1/2 grass-fed cow from a farmer! Grass-fed beef is probably the best gift they could have gotten us! I suggest a box of quality beef from Butcherbox as a gift to your family or friend! Each month they will remember you and enjoy healthy meals!

We love using Butcherbox ground beef for lots of recipes including this Ranch Meatloaf. Check out this video with Micah as my assistant on what you get in a box each month! You can customize your box too! We now are getting ribs and ground beef which we eat all the time!

Click HERE to save time and get a the CURRENT Butcherbox Deal!

A client mentioned she saw this recipe by Nigella Lawson from the Food Network. I made a few changes…I decreased the onion, and I swapped the breadcrumbs for 1/2 mushrooms and 1/2 Parmesan cheese. Mushrooms and Parmesan are known to have “umami.” Umami is the Japanese word for savory. Using certain foods with Umami enhances flavor greatly!


4 eggs
1 onion, chopped
1 TBS butter
1 tsp Celtic sea salt
2 pounds grass-fed ground beef
1 cup finely chopped mushrooms
1 cup freshly grated Parmesan cheese
20 slices nitrate-free bacon

Preheat the oven to 400 degrees F. Bring a saucepan of water to a boil and then boil 3 of the eggs for 7 minutes. Rinse in cold water and set aside.

Peel and chop the onions, and heat the butter in a thick-bottomed frying pan. Cook the onions gently sprinkled with the salt, for about 20 to 25 minutes or until the onions are golden. Remove to a bowl to cool.

Put the raw egg, ground beef, chopped mushrooms, and Parmesan cheese into a bowl, and when the onion mixture is not hot to the touch, add to the bowl and work everything together with your hands.

Divide the mixture into 2, and in the pan, make the bottom half of the meatloaf by patting half the beef mixture into a bread pan (or you could make individual meatloaves in large muffin tins with one hardboiled egg in each meatloaf muffin). Peel and place the 3 hard-boiled eggs in a row down the middle of the meatloaf.

Shape the remaining mound over the top of the eggs and pat into a solid loaf shape. Cover the meatloaf with slices of bacon, tucking the bacon ends underneath the meatloaf to avoid its curling up as it cooks.

Bake for 1 hour, until the juices run clear and once it’s out of the oven let the meatloaf rest for 15 minutes. This recipe was inspired by Nigella Lawson.

NUTRITIONAL COMPARISON (per 4-ounce serving)
Traditional Meatloaf = 535 calories, 33g fat, 29g protein, 16.2g carbs, 1.4g fiber, (14.8g effective carbs)
“Healthified” Meatloaf = 528 calories, 33.6g fat, 49.7g protein, 3.3g carbs, trace fiber (3.3g effective carbs)

Serve with Blue Cheese Mashed “Faux”tatoes.

Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • wheelchairs says:

    I really appreciate your post and you explain each and every point very well.Thanks for sharing this information.And I’ll love to read your next post too.


  • Thanks SO much for your kind words! Let me know if you try any recipes. I like to hear what works and what doesn’t:)

  • Sona M. says:

    This is an excellent recipe Maria. I cooked it last night and it turned out great. I made a few tiny changes though; seasoned the mixture with about a tea spoon of freshly ground pepper and the same amount of chipotle pepper. Also, I used only 6 slices of bacon – just to cover the loaf. Baked on 400ºF for only 40 minutes. Served with Blue Cheese Mashed Fauxtatoes. Yum!

  • Thanks Sona! Glad you liked it. 🙂

  • Anonymous says:

    Thanks for talking about food addiction! I have heard people say ” just stop eating” way to often, and having struggled with it for 10 years ( and i’m only 24) i was so relieved when someone told me that it was the sugar and carbs that where fueling my addiction. There is freedom! I love your site and the recipes, they have helped me SO much.

  • Cheryl says:

    which of your consults do you recommend for a sugar addiction? Will a supplement consult help also?

    • cemmerich says:

      I think the best would be my 30 day accelerated meal plans and the supplement plan for cravings (or the health assessment if you have other health issues in addition to the cravings).

  • Ashley Callin says:

    Hello, I want to buy the ultra Flora, but when I looked at the reviews in your Amazon store it said that it doesn’t ship refrigerated, is that an issue? If so where should I order it form?

  • Nadine says:

    Would I be able to freeze this one or your other healthified meatloaf after it’s baked? Would love to have several servings ready in the freezer for a quick and easy dinner.

  • Karen in WA says:

    wondering how it would change the numbers if I used ground chicken or ground rabbit instead of ground beef? We raise those meats and are much cheaper and more readily available for us?

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