Triple Cheese Meatloaf with Lasagna Noodles and Egg
Equipment
- 9 x 9-inch square springform pan
- Shot glass
Ingredients
- 3 lbs ground beef
- 1 red onion, diced
- 2 garlic cloves, minced
- 1 tbsp tomato paste
- 1 tsp pepper
- 2 cups sun-dried tomatoes, chopped
- 1 tbsp chopped parsley
- 2 tsp paprika
- 2 tsp salt
- 0.5 loaf day-old bread for the bread crumbs (or 2/3 cup bread crumbs)
- 2 eggs
- 12 lasagna sheets
- 6 slices cheese (e.g. goat cheese)
- 0.33 cup cream cheese
- 1.5 cups shredded mozzarella
- 1 tbsp chopped chives
- 9 eggs
Instructions
- Preheat the oven to 325°F and grease a 9 x 9-inch square springform pan. Crush the day-old bread or put it into a food processor to make bread crumbs, then stir together all of the ingredients for the meatloaf. Once everything is combined, transfer the ground beef mixture to the springform pan.
- Place 1 slice of cheese (we used goat cheese, but feel free to use whatever kind you'd like) between 2 uncooked lasagna sheets and insert them into the ground beef mixture in a grid-like pattern, dividing the pan into 9 even sections. If the lasagna sheets are taller than the springform pan, trim them so that they cook correctly in the oven.
- Press the bottom of a clean shot glass into each section of ground beef to create small wells in the meat.
- Stir together the cream cheese, shredded mozzarella, and chopped chives and spoon the mixture into the wells in the ground beef.
- Carefully crack 1 egg into each square.
- Transfer the springform pan to the oven and bake at 325°F for 1 hour.
