Bacon-Wrapped Meatloaf

Because why wouldn't you want to cover your meatloaf with bacon and stuff it with hardboiled eggs?


  • 150 grams ground pork
  • 150 grams ground beef
  • Pinch of salt
  • Pepper
  • Nutmeg
  • 1 egg
  • 2 tablespoons panko bread crumbs
  • 2 tablespoons milk
  • 1/2 carrot, grated
  • 1/2 onion
  • 8 slices bacon
  • 4 eggs
  • 1 milk carton
  • Rubber band
  • Loaf pan
  • Leftover juices from meat
  • 3 tablespoons ketchup
  • 3 tablespoons tonkatsu sauce


  1. Finely chop the onion and microwave for 1 minute.
  2. Cut out one corner of a clean milk carton lengthwise.
  3. Boil 4 eggs for 12 minutes. Immediately place eggs on top of the milk carton.
  4. Place a chopstick on top of the eggs and wrap tightly with rubber bands to create heart-shaped eggs.
  5. Chill eggs in refrigerator for at least 10 minutes.
  6. Preheat the oven to 200 degrees C.
  7. Combine ground pork, ground beef, salt, pepper, nutmeg, 1 egg, panko, milk, grated carrot and chopped onion in a bowl and mix well.
  8. Arrange bacon slices on the bottom and sides of a loaf pan. Add in 1/3 of the meat mixture.
  9. Place eggs on top. Cover with the remaining meat mixture and smooth out the top.
  10. Fold bacon over the top and cover with aluminum foil.
  11. Bake for 30-45 minutes or until meat is done.
  12. Reserve the juices from the meat and combine with ketchup and tonkatsu sauce.
  13. Serve meatloaf with sauce and enjoy.