Mini Meatloaf Recipe with egg in the middle. This is a family recipe that requires no breadcrumbs, milk, or loaf pan, that was especially popular in the 60ties and onwards. It’s a different meatloaf recipe that can be prepared with leftover bread. Kid-approved.
Today we’re whipping up something a bit fun in the kitchen – mini meatloaf with eggs in the middle. Some call them “bird nests” or just ”nests” and honestly, both names fit perfectly.
What I love about this recipe is how simple it is – no breadcrumbs, no cheese, no milk, and you don’t even need a loaf tin. Just some basic ingredients that come together to make something hearty, moist, and properly satisfying.
Check out my recipe for the Hungarian stuffed meatloaf (Stefánia vagdalt) or this classic Italian Chicken Meatloaf – Polpettone.
This meatloaf has been in our family for years. It was my husband’s absolute favorite when he was little, and now it’s a hit with our kids too. There’s something lovely about passing down a recipe that brings the same joy through the generations.
Give it a go in your own kitchen – it’s straightforward, comforting, and who knows, it might just become a firm favorite in your home as well.
Ingredients and Substitutions
- A mix of ground beef and pork (usually use a 1:1 ratio) – recipe can be made with either ground beef (preferably not lean) or pork mince as well.
- Eggs – one egg is used for the meatloaf mix, and the rest are placed into the meatloaf bird nests.
- Slices of bread (or baguette) – preferably old, dry bread or baguette, soaked in water. Then drained and crumbled. That gives tenderness to the meatloaf.
- Onion – one small onion (red or yellow) is needed here. Skip if you wish.
- Dried mint leaves – mint leaves add extra flavor to the meatloaf. Dried oregano or thyme can be used instead.
- Salt and pepper, to taste – some minced meats come flavored and do not require extra salt. Others are pure minced meat that calls for reasoning while cooking.
- Garlic powder, optional – it’s up to you to add or leave out.
- Water – for soaking slices of bread in.
HOW to cook mini meatloaf?
1st: soak bread in water and let soak in well. Drain and crumble as shown below. Mix with all remaining ingredients.
2nd: Shape mini meatloaf nests – leaving a whole in the middle for the eggs. Add eggs to each and bake.
TIPS for the best Mini Meatloaf Nests:
COOKING TIME
Bake the meatloaf nests at 180°C / 360°F. Keeping the temperature on the lower side helps them stay tender and moist.
HOW TO FORM MEATLOAF NESTS
Divide the meat mixture into six equal portions. Take one portion at a time and shape it into a nest by gently pressing outwards with your fingers, starting from the center and moving toward the edges. The base should be wide and as thin as possible, while the walls should be tall and thick enough to hold the egg securely without spilling.
PRE-SOAKED BREAD vs. BREADCRUMBS
I recommend using soaked bread instead of breadcrumbs. Pre-soaked bread keeps the meatloaf tender and moist without needing milk, cheese, or sauce. You can use fresh bread or even slightly stale, hardened slices. Simply soak the bread in water until completely soft, then squeeze out the excess water and crumble it finely with your fingers.
WHAT TO SERVE WITH MEATLOAF NESTS?
There are a number of options what to serve with these lovely Mini Meatloaf Nests. Here are a few of my suggestions:
Mini Meatloaf Recipe (Retro)
Ingredients
- 500 g ground beef and pork mix, mince
- 7 medium eggs
- 2 medium slices of bread, or one medium to small baguette
- 1 small onion, finely minced
- t tbsp. dried mint leaves, powdered
- 1 tsp. sea salt, or more to taste
- 1/2 tsp. black pepper, or more to taste
- t tsp. garlic powder, optional
- water for soaking bread in
Instructions
- First, place the bread slices (or baguette) in a medium bowl and cover them with water. Let them soak for about 10 minutes, or until the bread is fully softened and saturated.
- Meanwhile, in a large bowl combine one egg (reserve the remaining eggs for the nests), minced meat, finely chopped onion, dried mint, salt, and pepper. Mix everything together until well combined.
- Drain the soaked bread and squeeze out any excess water. Crumble it with your fingers until fine and moist (but not dripping). Add the bread to the minced meat mixture and mix until fully incorporated.
- Once the meatloaf mixture is ready, line a large baking dish with parchment paper. Divide the mixture into six equal portions.
- Using your hands, shape each portion into a round mini meatloaf patty with a hollow in the center. Keep the base thin, and make the walls tall and thick enough to hold the egg without spilling.
- Carefully crack an egg into each meatloaf nest. If needed, gently adjust the walls of the nests to keep the eggs from spilling over.
- Bake in a preheated oven at 180°C / 360°F for about 30 minutes, or until the eggs are set and firm. Serve immediately while still warm.
Notes
Nutrition
This post may contain affiliate links. See full disclosure here.
