Meatloaf with Bacon and Eggs

Serving 8

• 2 pounds ground beef chuck (or combo of beef, pork, turkey or veal, ground)
• 1 cup fresh breadcrumbs (Note: If you are using top quality beef,
• you can omit breadcrumbs)
• 1/2 cup milk
• 1 1/2 teaspoons salt
• 1 teaspoon pepper
• 3/4 cup chili sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 4-5 eggs, hard boiled and shelled
• 1 Tablespoon Worcestershire
• 1/2 pound bacon, sliced

Get Started:

1. First here’s how to boil the perfect egg. Place eggs in a saucepot with enough cold water to cover 1 inch above the eggs.
2. Bring to a boil and start timing. 8-10 minutes depending on how soft or hard you like your egg yolks.
3. Immediately place eggs in ice water to stop cooking. This will also prevent the ugly gray ring that sometimes forms around the yolk.
4. Meanwhile, start the meat loaf. In a large bowl, mix together beef, breadcrumbs, milk, salt, pepper, 1/2 cup of the chili sauce, and all the dried herbs. Mix just until well combined but do not over-mix.
5. In a 13”x9” metal baking pan, shape half of the meat mixture into 9”x5” rectangle.
6. Press whole eggs, end to end, firmly along the center of meat mixture.
7. Place the remaining meat mixture on top of and around the eggs, pressing firmly to form 9”x5” loaf.
8. In a cup, mix Worcestershire and remaining 1/4 cup chili sauce; use to brush over loaf.
9. Arrange bacon slices on top of the loaf.
10. Bake at 350 F for 1 hour and 15 minutes.
11. Let meatloaf stand 10 minutes before slicing