"Egg-In-The-Middle" Meatloaf

Here's an old-school recipe that my Great-grandma would make for my Poppop when he was a kid. I've already made single-serve "mini-meatloaves" for the blog and here is another way to step up this classic dish!

Ingredients:

For the Meatloaf:
Ground Beef, Pork & Veal Mixture--- 1 LB
Whole Wheat Bread--- 3 slices
Milk--- 1 CUP
Sweet Onion (chopped)--- 3/4 CUP
Garlic (minced)--- 2 cloves
Paprika--- 2 TBSP
Salt--- 1 TSP
Pepper--- 2 TBSP

For the Hard Boiled Egg:
Egg--- 1 to 3

Step by Step:

• We found that the best way to hard boil and egg is to place the egg in a a small pot and bring water to a rolling boil, uncovered. Maintain the gentle boil for 11 minutes then turn off heat and remove pot from burner. Let eggs cool before using.

• In a bowl, pour milk over bread and tear slices apart until they are the size of croutons

• Cut onion and garlic and add to mixing bowl

• Add meat and seasonings to mixing bowl and knead in bread until you have a solid ball of meatloaf 

• Flatten loaf (a) on a work surface and place eggs (b) in the middle. Take ends and fold together (c) to seal-in the eggs. Place the seam side down.

(a)

(b)

(c)

• Place in a oiled loaf pan and bake at 375F for 45 minutes

• Let cool 5 minutes before serving so the meat & egg sets in place

Enjoy!