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My Mother's Meatloaf

(by Patricia Fieldsteel)


1 lb. ground beef

1/2 lb. ground veal

1/2 lb. ground pork

1 c. dried bread crumbs

1/2 c. tomato juice

1/2 t. salt

1/2 t. ground black pepper

2 eggs, slightly beaten

1 medium onion, chopped fine

1 t. mixed dried herbs—chives, tarragon, chervil

1 1/2 T. Worcestershire sauce

1 1/2 T. ketchup

finely chopped leaves from 1 bunch fresh flat-leaf (Italian) parsley

3 hard-boiled eggs, peeled

Preheat oven to 375 F.

Mix meat together with hands in a large bowl.

Add remaining ingredients, except for hard-boiled eggs, and thoroughly mix with hands.

Grease a loaf pan and add half the mixture to the bottom, pressing it flat.

Place the 3 hard-boiled eggs lengthwise on top and add the remaining mixture, making sure the eggs are completely covered.

Smear a layer of ketchup on top and bake for 2 hours.

Let stand for a few minutes before slicing to serve.

Serves 4 – 6.


(Read And Yet..., the story that accompanies this recipe.)

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