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Italian Style Meatloaf

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Meatloaf with a secret surprise inside! Picky eaters who never liked meatloaf will have a change of heart.

Ingredients

  • 1/4 cup Vegetable Oil
  • 1 pound Lean Ground Beef
  • 1 teaspoon Parsley, finely chopped
  • 4 slices dry Bread
  • 3/4 cup Parmesan Cheese, grated
  • 1/2 teaspoon Pepper
  • 4 Large Eggland’s Best eggs, lightly beaten
  • 4 Eggland’s Best eggs, hard cooked
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Garlic Powder
Ready in 1 hour 5 minutes, recipe by Eggland's Best

Preparation

  • Combine all ingredients (except hard cooked eggs) in a large bowl.
  • Grease a loaf pan or glass baking dish.
  • Arrange half the meat mixture into an oblong or oval shape in the pan.  Arrange hard cooked eggs lengthwise down the center.
  • Oil your hands and cover eggs completely with remaining meat.  Smooth meat with hands to form shape.
  • Bake at 375 degrees F for 1 hour until top is browned.

Notes and Suggestions

Meatloaf makes delicious leftovers.  Top a slice with your favorite tomato sauce and a light sprinkle of lowfat mozzarella cheese and reheat.  An instant pizza burger!  It's just as good the second time around.

Yield

Makes 8-10 servings

Nutritional Facts

1 Serving: Calories 279; Fat 20g (67.5% calories from fat); Protein 16g; Carbohydrate 6g; Dietary Fiber trace; Cholesterol 179mg; Sodium 301mg. 

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Comments & Suggestions

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2

  • SweetLuci 30 Aug, 01:39 PM

    The directions are a little confusing.It says combine all ingredients but hard cooked eggs, but do you add the oil too, or use part or all of the 1/4 cup of oil to grease the pan? Then after mixing the loaf use more on your hands to shape the loaf? Seems like a lot of oil when trying to be healthy. (I just sprayed the pan, and next time I'll just wet my hands as I usually do to form the loaf.)I assume the 4 slices of bread are to be grated or torn? There's hardly enough meat mixture to cover the eggs, I think another 1/2 lb of meat would make the difference. The loaf was very tasty, very pretty and I will make it again, but with changes.

  • vivian irere 24 Sep, 01:53 PM

    thank you for the tip,this recipe should be delicious I'll let you know

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