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Smoked Meatloaf With Quail Eggs
Smoked Meatloaf With Quail Eggs
"Meatloaf is good in general, cooked in the oven but imagine how perfect this can get when smoked. We love a good old meatloaf and I do love adding little extras to it -you do know me by now and how I like a little twist or two. This time for this meatloaf recipe, I added the smoking and some boiled quail eggs, that's all. Mmmm! Smoked meatloaf with quail eggs is a dish that combines the classic meatloaf recipe with a smoky flavor and the addition of quail eggs which are boiled and then added into meatloaf for a unique and flavorful twist as well as presentation."
Serves8
Preparation Time15 min
Cooking Time40 min
Cooking MethodOven
Ingredients
- 800g ground beef 5% fat
- 8 quail eggs
- ¾ cup panko breadcrumbs use gluten-free if needed
- 3-4 cloves garlic
- 2 large eggs
- 1 tablespoon dried herbs
- 250 g mushrooms cremini /chestnut for extra flavor
- ½ medium leek use the green part
- 4 small scallions spring onion
- ½ cup ketchup I used homemade ketchup
- 1 tsp thyme fresh or dried
- 8 thin rahers bacon
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper freshly ground
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Prepare your BBQ as you would normally do for a regular BBQ.
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Boil the quail eggs. These only take a minute or two do boil. When finished, peel them and set aside.You can have these boiled in advance.
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Sautee the finely chopped mushrooms together with the finely chopped leek and spring onions/scallions. Add some salt and pepper.
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In a large bowl, mix together the ground meat, breadcrumbs, eggs, onion, garlic, Worcestershire sauce, thyme, salt, and pepper. Add the sauteed mushroom mix too.
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Place half of the mixture in a loaf pan, add the boiled quail eggs and place the other half over. Smooth out the top.
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Add the bacon rashers over the loaf and brush a coat or two of ketchup.
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Place in the BBQ and cook for a good 30- 40 minutes depending on the heat.
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When ready, allow it to rest for at least 10-15 minutes, take out of the tin, slice and serve.
