Reggae Meatloaf Stuffed With Egg Wrapped In Bacon

Reggae Meatloaf Stuffed With Egg

This Reggae Meatloaf stuffed with egg is super delicious and quick to prepare. It’s not the quickest of dishes to cook, but it sure is worth the wait.

One big bonus is that it serves at least eight persons.

Depending how many people you have for dinner this meatloaf could be used for another meal or used in sandwiches.

That’s two meals…one hot meal served with cooked vegetables such as red cabbage, sprouts, green beans and gravy. The leftovers for another day could be used as a delicious cold meatloaf served with a salad.

This meal is low in carbs making it a great keto option…nobody will ever know it’s dairy-free, gluten-free, and nut-free.


The meatloaf is formed slightly elongated, flattened to resemble a loaf of bread. It is filled with hard boiled eggs and covered in bacon. Once it’s shaped like a loaf, it is placed on a baking tray with holes in it, much like a pizza tray, to release unwanted fats. The pizza looking tray sits on top of a roasting pan to catch the fat.

Using this method of cooking the meatloaf ensures this a healthy dinner choice.

You don’t necessarily have to make one big Reggae Meatloaf. This recipe could easily be split into four mini meatloaves, they look a real treat on a dinner plate. Each meatloaf will have more bacon wrapped around it making it nice and crusty all round.

Because this meatloaf is stuffed with egg, it can’t be frozen. If you’re looking to freeze it, it must be prepared without eggs.

It’s always a good idea to prepare your eggs beforehand, the day before is a good idea. Boil more than you need for sandwiches or salads in the week. The easiest way to boil eggs is by first boiling some water in a pan, then add the eggs to the boiling water. Boil for 15 minutes, then drain. Immediately add cold water. Drain after 5-10 minutes, then add some more cold water to cool right down. This method prevents greying around the egg.


Nutritional calculations are per person, are rounded off estimates and exclude optional extras. This recipe was calculated using five medium eggs. If you use other ingredients or quantities, the results can’t be guaranteed.

Kitchen Tools: Food Processor, Small Pizza Tray with holes in it, Roasting Pan, Plate to shape the meatloaf, Foil, Pan to boil eggs.

Prep: 20 min
60-90 min
Servings: 8

G. Carbs: 7g
N. Carbs: 8g
Freezable: No

Protein: 37g
Fat: 35g

Kcal: 492
Difficulty: Moderate


  • 2 Medium Red Onions
  • 2 Garlic Cloves
  • 80g Reggae Reggae Sauce (or other favourite sauce)
  • 2 tsp Worcestershire Sauce
  • 400g Cumberland Sausages (or your favourite)
  • 500g Lean Steak Mince
  • 250g (8 rashers) Smoked Bacon
  • 5-6 Medium Boiled Eggs
  • 2 tbsp Smoked Paprika
  • Pinch of Himalayan Salt


  • Preheat oven to 375°F, 190°C, Gas 5.
  • If you haven’t boiled the eggs, then now is a good time to it.
  • In the food processor blitz the onion and garlic finely.
  • Remove the skin from the sausages, put in the food processor.
  • Add the steak mince, reggae sauce, worcestershire sauce, paprika, salt to the food processor. Blitz using the pulse button until fully combined.
  • Remove half of the raw meatloaf and place on a plate. Form into an oval shape about 2 inches thick.
  • Shell the eggs, rinse under cold water to remove any loose shell. Place the eggs side by side on the raw meat.
  • Pat the meat gently into the eggs, and shaped into a loaf of bread.
  • Top with bacon leaving as little gaps as possible.
  • Move the raw meatloaf onto the pizza tray, place that tray onto the roasting pan.
  • Place in the oven and cook for 60-90 minutes.
  • Check your meatloaf halfway through cooking, if the bacon is burning cover lightly with foil.
  • While cooking prepare your veggies and gravy.
  • Serve and enjoy!