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!
- 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
- Grate 1/2 onion.
- 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.
- Thinly slice remaining 3 onions and arrange, with celery, in bottom of large roaster.
- Shape half of meat mixture into flat loaf on top of onions and celery.
- Place hard-boiled eggs lengthwise in center of meat.
- Mold remaining meat as before and place on top of bottom layer, covering eggs and gently pressing to form loaf.
- 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.
- 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).
- Cover and bake at 425 degrees F until baked through, about 45 minutes. Remove the cover for the last 10 minutes.
- Remove from oven and let meat rest in covered roaster until ready to serve, at least 10 minutes.
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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