(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.)