Directions: |
Directions:Put 2 of the eggs in a small saucepan, cover with cold water, and bring gently to a boil. Cook for 6-8 minutes (no longer), cool quickly under cold running water, and shell. Set aside.
Fry the bacon in a small skillet until it has rendered some of its fat. Stir in the onions and parsley, and sauté, stirring occasionally, until the onions wilt and the bacon turns golden.
Mix the 2 meats together in a large bowl and scrape in the bacon mixture with all its fat. Add the cracker/bread crumbs, salt, pepper, marjoram, juice and the remaining 2 raw eggs. Using your hands, knead it all thoroughly together.
Coat the inside of a 9 x 5 loaf pan with cooking spray. Pack ⅓ of the meat mixture into the bottom of the loaf pan. Lay the 2 shelled hard-boiled eggs lengthwise down the middle and cover with the rest of the meat. Score the top of the loaf in a diamond pattern and place on the middle rack of a preheated 350º oven. Bake for 1 hour or until the meat loaf shrinks away from the sides of the pan.
When the meat loaf is done, pour off all the fat and place the loaf on a warm serving platter. Slice carefully and watch the magic!
Serves 6-8. Leftover cold meatloaf makes excellent sandwiches when spread with catsup. |
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Notes: |
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Notes: This recipe comes from "The Hungarian Cookbook" by Susan Derecskey which I bought for Michael some years ago. I became so excited when I saw that the meatloaf recipe called for shelled hard-boiled eggs to be enclosed in the loaf. My mother always fixed meatloaf that way and I was always fascinated--as my own young children were too--at watching a little bit of egg first appear and then grow larger as the loaf is sliced. This is not your everyday, hurry-up meatloaf, but a nice variation especially when you have some bacon to use up.
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