Molly’s Baked Meatloaf is a comfort food that contains a surprise, making it fun for the family.  Serve it with BLT Steak Popovers and Brown Mushroom Gravy.   Serve it for dinner, but slice leftovers for lunch sandwiches.  Simply delish!

Molly's Baked Meatloaf

Molly's Baked Meatloaf
Prep time
Cook time
Total time
Recipe type: Main Course
Cuisine: American
Serves: 8 servings
  • 3 1/2 large onions
  • 2 pounds ground beef
  • 2 raw eggs; plus
  • 4 hard-boiled eggs (peeled)
  • 1 Cup dry bread crumbs
  • 2 cloves garlic; minced
  • 1 Cup ketchup
  • salt, to taste
  • freshly-ground black pepper, to taste
  • 1 1/2 Cups dry red wine
  • 2 celery stalks; thinly sliced
  1. Grate 1/2 onion.
  2. Mix grated onion, ground beef, 2 raw eggs, bread crumbs, garlic, 2 tablespoons ketchup, salt and pepper to taste and 1/4 cup red wine in large bowl. Mix well.
  3. Thinly slice remaining 3 onions and arrange, with celery, in bottom of large roaster.
  4. Shape half of meat mixture into flat loaf on top of onions and celery.
  5. Place hard-boiled eggs lengthwise in center of meat.
  6. Mold remaining meat as before and place on top of bottom layer, covering eggs and gently pressing to form loaf.
  7. Blend 1/4 cup catsup, remaining 1 1/4 cups wine and salt and pepper to taste in small bowl. Pour wine sauce over entire loaf.
  8. Spread remaining ketchup on top of meatloaf as you would frost cake. Score the loaf in a criss-cross pattern with a sharp knife (not serrated).
  9. Cover and bake at 425 degrees F until baked through, about 45 minutes. Remove the cover for the last 10 minutes.
  10. Remove from oven and let meat rest in covered roaster until ready to serve, at least 10 minutes.
This recipe yields 8 servings.

Each serving: 415 calories; 561 mg sodium; 224 mg cholesterol; 22 grams fat; 23 grams carbohydrates; 23 grams protein; 0.43 gram fiber

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