Meatloaf w/ Hard Boiled Eggs

savory
The nice thing about meatloaf is there’s no right or wrong way of doing it. It suits everyone’s taste if we want it sweeter or spicy hot. It suits our style if we’re a red or white meat person or a combination of pork and beef or chicken and pork or whatever. And above all it suits our imagination as to what vegetables to put in, sky is our limit.

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We can even put raisins or dried cranberries for extra sweetness. It’s a very forgiving dish too, we can put anything there is in our fridge and it would still turn out delicious.

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MEATLOAF w/ HARD BOILED EGGS
Yield: 5 Servings

* olive oil – 3 tbsp

* garlic – 2 tbsp minced

* onions – 2 cups

* celery – 2 cups
* mushrooms – 2 cups

 

 

 

1. Sauté garlic, onion, celery and mushrooms in 3 tbsp of olive oil.

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* beef stock – 1/3 cup

* Worcestershire sauce – 3 tbsp

* thyme, paprika, sage – 1 tsp each

* salt and pepper – 1 tsp each

2. Stir in beef stock, Worcestershire sauce, spices, salt and pepper.

 

 

* ground beef – 2# (lbs)

* eggs – 2 beaten

* oatmeal – 2 cups

 

 

 

 

 

3. In separate bowl, “slightly” mix ground beef, vegetable mixture, oatmeal, and beaten eggs. Don’t mash the meat mixture or it will become dense.

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* eggs – 4 hard boiled and peeled

* ketchup – ½ cup (mixed with)

* tomato paste – 1 tbsp

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

4. Put 1/3 of meat mixture in a greased loaf pan. Place the hard boiled eggs in the center. Add the rest of the mixture in the pan to cover the eggs.

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5. Pour the ketchup and tomato paste mixture on top and bake at 350 0F for 75 minutes. Check the doneness of the meatloaf by inserting toothpick in the center. When the toothpick comes out dry, then it’s done.

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Thank you for reading, happy cooking!
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