Stuffed Meatloaf
Provides plenty of protein and solid satiety from ground chicken, eggs, and bacon, while sweet pepper brightens the flavor without adding much carb load. The taste turns savory, slightly smoky, and dense enough to serve either hot or cold.
Preparing the meat base
Boil the eggs (2) in advance and cool them completely. Mix the ground chicken (500 g) with salt (5 g), dried garlic (3 g), black pepper (1 g), and smoked paprika (2 g).
Preparing the filling
Slice the bell pepper (60 g) into thin strips. Line a loaf tin with parchment and arrange the bacon strips (150 g) so their ends hang over the sides. Spread half of the meat mixture on the bottom, place the eggs in the center, and surround them with the sweet pepper.
Cover with the rest of the meat mixture and fold the bacon ends inward. Bake at 180C for about 30 minutes. Sprinkle the loaf with mozzarella (60 g) and return it to the oven for about 15 minutes more so the cheese melts and the top browns lightly. Let it rest a little before slicing so the juices settle inside.
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