Albondigón Relleno de Huevo con Salsa Ranchera (Mexican Meatloaf Stuffed with Egg)
A big oval meatloaf with a line of hard-boiled eggs running through, baked in a rich ranchera sauce and served with beans and tortillas.
Made with Salsa ranchera and Corn tortillas from masa harina and Refried beans (frijoles refritos). Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 30
- LevelMedium
- Costabout £1.55 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Boil 3 of the eggs in a pan of boiling water for 9 minutes. Cool in cold water, then peel.
9 min - 2
Heat the oven to 180°C (160°C fan). In a large bowl, mix both minces with the beaten eggs, breadcrumbs, onion, garlic, oregano, cumin and salt until combined, but do not overwork it.
- 3
Shape half of the mixture into an oval on a lined baking tray. Press the 3 boiled eggs in a line down the middle, then cover with the rest of the mixture and shape into a smooth loaf about 25 cm long.
- 4
Bake for 25 minutes.
25 min - 5
Warm your ready made salsa ranchera (see the base recipe) in a pan and pour it around and over the loaf. Bake for 30 to 35 minutes more, until the meat is cooked through with no pink and reaches at least 75C in the middle.
35 min - 6
Rest for 10 minutes. Warm your ready made refried beans (see the base recipe) in a pan with a splash of water, stirring, until steaming hot all the way through. Warm the corn tortillas (see the base recipe) in a dry pan.
10 min - 7
Slice the loaf, spoon over the sauce, sprinkle with coriander and serve with the beans and tortillas.
Tips
- Mix the meat gently. Overworking makes a dense, rubbery loaf.
- Keep the boiled eggs in a straight line so every slice shows an egg.
- Let the loaf rest before slicing so it holds together and does not crumble.
- Check the middle with a thermometer if you have one. The centre should reach at least 75C.
Storing and freezing
Cool within 1 to 2 hours and keep in the fridge for up to 3 days. Freeze slices in sauce for up to 3 months. Reheat until steaming hot all the way through.
Questions
What is an albondigón?
An albondigón is a giant meatball or meatloaf, often with boiled eggs inside, baked or simmered in a tomato sauce. It is a Mexican home dish for feeding a family.
Can I make it ahead?
Yes. Shape the loaf up to a day ahead and keep covered in the fridge. Bake it with the sauce when needed, adding a few extra minutes if it is cold.
How do I make it gluten free?
Use gluten free breadcrumbs, as in the recipe, and gluten free corn tortillas. Check the labels on any bought sauces.
More made with salsa ranchera
Pizzas de Tortilla Mexicanas (Crisp Tortilla Pizzas with Salsa Ranchera)
EFNFChuletas de Cerdo en Salsa Ranchera con Arroz (Pork Chops in Ranchera Sauce)
GFDFEFGuajolotas (Mexico City Tamal Sandwiches)
DFEFNFChiles Rellenos de Barbacoa en Caldillo (Stuffed Poblanos in Tomato Sauce)
NFDouble check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.