Meatloaf

Directions Print

1. For the boiled eggs, add 7 eggs and ¼ cup salt to a saucepot; cover with cold water by 1 inch and bring to a boil. Once boiling, turn off the heat and cover the pot with a lid; let stand for 11 minutes. Strain the eggs and place in an ice bath to stop the cooking. Once the eggs are chilled down, peel and reserve.
2. For the Meatloaf, place the ground beef in a large bowl; season with salt and pepper. Add the cheese and remaining 5 eggs (usually a 1 egg per pound of beef ratio). Place the milk and bread crumbs in a separate bowl; let stand for 10 to 15 minutes, then mix with your hand until well combined. For the onion and garlic, grate the onion in a bowl with a box grater; squeeze out and discard as much of the juice as possible using cheese cloth. Add the onion to the beef. Mince the garlic and add to the beef. Combine the beef mixture and milk mixture with your hands or use a mixer with a paddle attachment to combine until it becomes one emulsified mixture. Keep cold.
3. For the assembly, place the meatloaf mixture on a clean, dry surface lined with plastic film. Make a flat rectangle shape, about 1-inch thick. Cut the ends off of the hard-cooked eggs so that they will line up better. Place the eggs lengthwise, touching end to end, in the middle of the meatloaf rectangle. Begin to roll the meatloaf mixture over the eggs and press gently to create a seal with the eggs; follow with the other side and continue to fold over, pressing gently. You should have a cylinder shape. Transfer to a parchment-lined sheet tray and place in an oven at 325°F for 30 minutes. In a bowl, mix the ketchup and sweet chili sauce. Brush the meatloaf with some of the mixture and continue to cook for an additional 30 to 35 minutes or until the internal temperature reaches 165°F; let meatloaf rest, covered, with aluminum foil for 10 to 15 minutes.
4. To plate, place the remainder of the ketchup mixture on the bottom of a platter, and shingle the sliced meatloaf slices on top; garnish with parsley.