Molly's baked meatloaf
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | large | Onions |
| 2 | pounds | Ground beef |
| 2 | Raw eggs; plus | |
| 4 | Hard-boiled eggs | |
| 1 | cup | Dry bread crumbs |
| 2 | Garlic cloves; minced | |
| 1 | cup | Catsup |
| Salt | ||
| Freshly ground black pepper | ||
| 1½ | cup | Dry red wine |
| 2 | Celery stalks; thinly sliced | |
Directions
Grate ½ onion. Mix grated onion, ground beef, 2 raw eggs, bread crumbs, garlic, 2 tablespoons catsup, salt and pepper to taste and ¼ 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 and place 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 ¼ cup catsup, remaining 1¼ cups wine and salt and pepper to taste in small bowl. Pour wine sauce over entire loaf. Spread remaining catsup on top of meatloaf as you would frost cake. Cover and bake at 425 degrees until baked through, about 45 minutes. Remove from oven and let meat rest in covered roaster until ready to serve, at least 10 minutes. 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 Recipe Source: Los Angeles Times - 12-09-1998 Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@...
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