Smoked Meatloaf With Quail Eggs


Smoked Meatloaf With Quail Eggs

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."


Preparation Time15 min

Cooking Time40 min

Cooking MethodOven


  • 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
  1. Prepare your BBQ as you would normally do for a regular BBQ.

  2. 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.

  3. Sautee the finely chopped mushrooms together with the finely chopped leek and spring onions/scallions. Add some salt and pepper.

  4. 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.

  5. Place half of the mixture in a loaf pan, add the boiled quail eggs and place the other half over. Smooth out the top.

  6. Add the bacon rashers over the loaf and brush a coat or two of ketchup.

  7. Place in the BBQ and cook for a good 30- 40 minutes depending on the heat.

  8. When ready, allow it to rest for at least 10-15 minutes, take out of the tin, slice and serve.

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