Italian Meatloaf with Hard Boiled Eggs

Italian Meatloaf with Hard Boiled Eggs

Italian Meatloaf with Hard Boiled Eggs

45 minutes

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Details
  • Serving Size:   8
  • Dairy-Free:   True
  • Weight Watchers:   24 Points
Cuisine
  • Mediterranean
  • Italian
  • European
  • lunch
  • main course
  • main dish
  • dinner
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Ingredients
  • 6 slices bacon, chopped
  • Freshly ground black pepper
  • 1/4 cup Butter or margarine
  • 2 carrots, finely chopped
  • 2 stalks celery, finely sliced
  • 1 sprig fresh rosemary
  • 10 fresh sage leaves
  • 3 cloves garlic, crushed
  • 1 1/2 pounds ground beef
  • 1 pound ground pork
  • 1 pound ground veal
  • 2 tablespoons olive oil
  • 2½ teaspoons sea salt
  • 200 g (7 oz) white bread, crusts removed, soaked in a bit of milk
  • 1 large white onion, finely chopped
  • 6 hard boiled eggs, peeled and left whole
  • 7 ounces vin santo or Marsala
Instructions

Preheat the oven to 425F.

Heat butter and olive oil in a saucepan and saute the onion, garlic, celery, carrots and herbs until lightly golden.

Add the vin santo or Marsala and bring to a boil. Boil for about 2 minutes, then remove from heat.

Place the meats, salt and pepper in a large bowl and mix together, then add the vegetables. Squeeze the bread of excess milk and break it into the mixture.

Add the 2 raw eggs. Using your hands, combine mixture well.Line a large rectangular terrine, casserole, or loaf pan (about 14 inches long) with foil and brush with oil.

Place half of the meat mixture in the pan and press down evenly. Arrange the hard boiled eggs in a line down the center, then cover with the remaining meat mixture. Press the mixture down well.

Bake the loaf on the bottom shelf of the oven for about 50 minutes; it should be lightly browned on top. Turn onto a serving dish. It is delicious served hot or cold.

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