Home Made Meatloaf Three Egg Omelet Recipe

Prepare meatloaf mixture

Preheat oven to 375°F (190°C). In a large bowl, combine 1 lb ground beef, 1 large egg, 1 cup fresh breadcrumbs, 1/4 cup milk, 1/2 cup finely diced onion, 1 tbsp minced garlic, 1 tbsp Worcestershire sauce, 1 tsp salt and 1/2 tsp black pepper. Mix gently with your hands until evenly combined; avoid overworking to keep loaf tender.

Shape mixture into an oval loaf about 8 inches long and place on a lightly oiled baking sheet or in a shallow loaf pan. If using bacon or BBQ glaze, either lay bacon strips over the top or brush 2 tbsp BBQ sauce over the formed loaf.

Bake in the preheated oven for 35–40 minutes, or until an instant-read thermometer inserted into the center reads 160°F (71°C). Remove from oven and let rest 8–10 minutes before slicing.

While the meatloaf bakes, place 1 lb peeled and chunked russet potatoes in a pot and cover with cold salted water. Bring to a boil over high heat, then simmer until potatoes are fork-tender, about 12–15 minutes.

Drain potatoes and return to the pot. Add 2 tbsp butter, 1/4 cup milk, 1/2 tsp salt and 1/4 tsp black pepper. Mash until smooth and creamy. Cover and keep warm until serving.

In a medium skillet, melt 2 tbsp butter over medium heat. Add 1 cup sliced mushrooms and sauté until golden and their liquid has evaporated, about 5–7 minutes.

Sprinkle 2 tbsp all-purpose flour over the mushrooms and cook, stirring, for 1 minute to remove raw flour taste. Slowly whisk in 1 cup beef stock until smooth and bring to a gentle simmer.

Add 1 tsp soy sauce or Worcestershire, 1/2 tsp salt and 1/4 tsp black pepper. Simmer until gravy thickens to desired consistency, about 3–5 minutes. Keep warm; if too thick, thin with a splash of water or stock.

Pick any three fillings from the fillings section (vegetables, mushrooms, cheese, green onions, jalapeño) and any one meat/sauce option. If using raw vegetables or mushrooms, sauté them briefly first: heat 1 tbsp olive oil or use the pan reserved from earlier, add up to 3/4 cup mixed diced vegetables and/or 1/2 cup mushrooms, and cook 2–4 minutes until softened. If using bacon, ham, chicken or chorizo, ensure they are cooked and warmed.

In a bowl, whisk 3 large eggs with 1/4 tsp salt and 1/4 tsp black pepper until uniform. Heat a nonstick skillet over medium-low and add 1 tbsp cold butter; swirl to coat and melt but don’t brown.

Pour beaten eggs into the skillet and let set at the edges for about 20–30 seconds. Gently push set edges toward the center with a spatula while tilting the pan so uncooked egg flows out. When the top is mostly set but still slightly glossy, add your three chosen fillings (about 3/4 cup total combined) plus 1/4 cup shredded cheese and the cooked meat choice (if using bacon, ham, chicken, or chorizo).

Fold the omelet in half or thirds and slide onto a plate. Keep warm while finishing plating the rest of the dish.

Slice a portion of the rested meatloaf and place on the plate. Spoon 1/2 cup mashed potatoes beside the meatloaf. Ladle 1/4–1/2 cup mushroom gravy over the meatloaf and a little over the potatoes as desired.

Place the three-egg omelet alongside the meatloaf and potatoes. Garnish everything with chopped parsley (1 tbsp) and additional cracked black pepper to taste.

Serve immediately while hot.