"This meat loaf is one of our favorites. We have served it many times for visiting guests at the winery and we love to have it at home. The egg center adds a special flair on the plate and on your palate.
Of course, we use fresh organic eggs with brightly colored yolks from our flock of Black Australorp and Americana hens.
And, the molasses-based glaze is my "secret." The Highland beef provides rich flavors that are complemented beautifully by the LMR Cabernet Sauvignon. Best of all, the leftovers make great sandwiches." - Laddie
1 cup sliced fresh mushrooms
1/2 onion chopped
1 slightly beaten egg
1/2 cup milk
1 1/2 tsp
1 tsp salt
1/2 tsp dry mustard
Several "grinds" of pepper
1 1/2 cups of soft bread crumbs
1 1/2 pounds LMR Grass-fed Highland Ground Beef
2-3 hard boiled eggs (optional)
4 tbsp catsup
2 tbsp molasses
In mixing bowl combine milk, lightly beaten egg, Worcestershire sauce, seasonings, and bread crumbs. Let stand for about 5 minutes.
Stir in ground beef, chopped mushrooms, and onions; mix lightly but thoroughly.
Peel hard boiled eggs. Shape meat mixture into loaf while placing eggs in center. Place in 13 X 9 X 2-inch baking dish.
Bake in moderate oven (350 degrees) for 1 hour.
Combine catsup and molasses; brush on meat loaf after 1 hour and return to the oven (for approx. 10 minutes). Makes a tasty glaze.
Slice across the loaf revealing a cross section of egg and place on plate. Garnish with parsley.
Serve with cross-cut potatoes.