A delightful twist on traditional meatloaf, featuring a surprise of hard-boiled eggs inside.
Combine the ground beef, chopped onion, breadcrumbs, egg, salt, paprika, mustard, and parsley in a mixing bowl.
Mix gently to avoid overworking the meat, which can make it tough.
Flatten the meat mixture into a rectangle on a piece of parchment paper.
Use damp hands to prevent the mixture from sticking.
Place the hard-boiled eggs in a line down the center of the meat rectangle.
Ensure the eggs are evenly spaced for consistent slices.
Roll the meat mixture around the eggs to form a loaf, sealing the edges.
Pinch the seams tightly to prevent splitting during cooking.
Cook the bacon in a Dutch oven until slightly crispy, then remove and set aside.
Reserve the bacon fat for added flavor in the next step.
Brown the meatloaf on all sides in the Dutch oven using the rendered bacon fat.
Turn the loaf gently to maintain its shape.
Top the meatloaf with the cooked bacon slices and bake in a preheated oven at 350°F for 40 minutes.
Use a meat thermometer to ensure the internal temperature reaches 160°F.
Prepare the sauce by whisking the cornstarch into the beef broth and heating until thickened. Stir in the sour cream off the heat.
Avoid boiling the sauce after adding sour cream to prevent curdling.
Serve the meatloaf sliced with the sauce on the side.
Garnish with additional parsley for a fresh touch.
