Preheat the oven to 350 degrees Fahrenheit. Grease an 8 or 9-inch loaf pan. Sprinkle the bottom with breadcrumbs, which helps the meatloaf from sticking (*see the recipe notes for an alternative).
In a medium bowl, combine everything except the boiled eggs, bacon, and ketchup. Dip your hands in it and be careful not to overwork it, or the meatloaf will end up being tough.
Transfer the mixture to a sheet of plastic wrap or wax paper and pat it to form (about) an 8x12-inch rectangle.
Align the boiled eggs next to each other in the middle of the meatloaf mixture. Roll the meat over the eggs, starting at the long end, then place the loaf into the pan, seam-side down.
Spread the top with ketchup and cover with bacon slices (you can form a lattice pattern if you desire).
Bake uncovered for 50 minutes or until bacon is crisp, then let stand for at least 10 minutes. Cut into 1-inch slices to serve either warm or cold.
Notes
Beef and pork mixture is the best for meatloaf, but you can use just beef, buffalo, turkey, and chicken (or a combination) work just as well.
Sprinkle the bottom of the loaf pan with uncooked white rice, then place your formed meatloaf on top of it. While it cooks, rice will soak up all the extra juices.
Cut the ends of each egg a little to ensure everyone gets a piece of egg yolk in their slice, not just egg white.
Rest meatloaf for 10-15 minutes before slicing.
Find additional tips in the post above.
Please keep in mind that nutritional information is a rough estimate and can vary significantly based on the products used.
StorageKeep leftover meatloaf refrigerated in an airtight container for up to four days.