Name: Molly's Baked Meatloaf
Ingredients: 3 1/2 lg Onions; 2 lb Ground beef; 2 Raw eggs; plus; 4 Hard-boiled eggs; 1 c Dry bread crumbs; 2 Garlic cloves; minced; 1 c Catsup; Salt; Freshly ground black pepper; 1 1/2 c Dry red wine; 2 Celery stalks; thinly sliced

[This] is not about the culture out there. It’s about those of us here—about what we as Christians are doing, what we are seeing, and what we may not know we are doing and seeing. I’m afraid we (including I) don’t have the eyes to see how much the world has squeezed us into its mold. If we could transport Christians from almost any other century to any of today’s “Christian” countries in the West, I believe what would surprise them most (besides our phenomenal affluence) is how at home Christians are with sexual impurity. It doesn’t shock us. It doesn’t upset us. It doesn’t offend our consciences. In fact, unless it’s really bad, sexual impurity seems normal, just a way of life, and downright entertaining.

Kevin DeYoung

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs		La, Times	8	servings

INGREDIENTS

3 1/2	lg	Onions
2	lb	Ground beef
2		Raw eggs; plus
4		Hard-boiled eggs
1	c	Dry bread crumbs
2		Garlic cloves; minced
1	c	Catsup
		Salt
		Freshly ground black pepper
1 1/2	c	Dry red wine
2		Celery stalks; thinly sliced

INSTRUCTIONS

Grate 1/2 onion. Mix grated onion, ground beef, 2 raw eggs, bread crumbs,
garlic, 2 tablespoons catsup, 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 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
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 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@prodigy.net
Converted by MM_Buster v2.0l.

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