Thursday, April 21, 2011

Eggcellent Meatloaf

4 eggs
1 onion, chopped
1 tablespoon butter
1 teaspoon salt
2 pounds ground beef
1 cup finely chopped mushrooms
1 cup freshly grated Parmesan cheese
20 slices bacon

Preheat the oven to 400 degrees F. Bring a saucepan of water to a boil and then boil 3 of the eggs for 7 minutes. Rinse in cold water and set aside.

Peel and chop the onions, and heat the butter in a thick-bottomed frying pan. Cook the onions gently sprinkled with the salt, for about 20 to 25 minutes or until the onions are golden. Remove to a bowl to cool.

Put the raw egg, ground beef, chopped mushrooms and Parmesan cheese into a bowl, and when the onion mixture is not hot to the touch, add to the bowl and work everything together with your hands.

Divide the mixture into 2, and in the pan, make the bottom half of the meatloaf by patting half the beef mixture into a bread-pan (or you could make individual meatloafs in large muffin tins with one hard boiled egg in each meatloaf muffin). Peel and place the 3 hard-boiled eggs in a row down the middle of the meatloaf.

Shape the remaining mound over the top of the eggs and pat into a solid loaf shape. Cover the meatloaf with slices of bacon, tucking the bacon ends underneath the meatloaf to avoid its curling up as it cooks.

Bake for 1 hour, until the juices run clear and once it's out of the oven let the meatloaf rest for 15 minutes.

borrowed from

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