Meat Loaf with Hard Boiled Egg

"My mother never told us that she put hard boiled eggs in the meat loaf to stretch her budget. We only knew that we held our breath hoping to get the first slice that had some egg in it. Her budget was our fun and games." Frank Giannola.

• 1 pound lean ground beef
• 1/2 pound ground pork
• 1 small onion, finely minced
• 1 cup fresh bread crumbs
• 1 teaspoon fennel seeds
• 2 eggs
• salt & pepper to taste
• 2 hard-boiled eggs, shells removed
• 2 slices prosciutto

SAUCE FOR TOPPING

• 1 tablespon olive oil
• 1 clove garlic, peeled
• 4 ounces stewed tomatoes

METHOD

Preheat oven to 350° F.

Combine beef and pork. Mix with a fork. Add onion, bread crumbs and fennel seeds. Mix lightly. In a separate bowl, lightly beat eggs. Add to meat. Season with salt and pepper. Using your fingers, blend all ingredients together. Divide meat mixture in half.

Shape first half of meat into a rectangle about 7 x 5 inches. Place in baking dish. With fingers, make a shallow depression in the center of the loaf.

Wrap each egg, shells removed, in a slice of prosciutto. Place in hollow of loaf . Push sides of meat in neatly and firmly, to cradle the eggs.

Shape the second half of meat to match the first. Place on top of eggs, pushing edges together to seal eggs into the loaf.

Place in middle shelf of oven. Bake for one and one half hours at 350° F.

Topping

If you don't have leftover tomato sauce, you can make a light topping by quickly browning a garlic clove in olive oil. When garlic is browned, remove from pan and add 4 ounce stewed tomatoes. Cook for five minutes over medium heat .

Serves 4 - 6.

Contributor: Helen Giannola

 

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