| 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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