Italian Meatloaf with Hard Boiled Eggs
2 tablespoons unsalted butter
2 tablespoons olive oil
1 large white onion, finely chopped
3 cloves garlic, crushed
2 stalks celery, finely sliced
2 carrots, finely chopped
10 fresh sage leaves
1 sprig fresh rosemary
7 ounces vin santo or Marsala
1 pound ground veal
1 pound ground pork
1 1/2 pounds ground beef
6 slices bacon, chopped
2½ teaspoons sea salt
Freshly ground black pepper
200 g (7 oz) white bread, crusts removed, soaked in a bit of milk
6 hard boiled eggs, peeled and left whole
Preheat the oven to 425°F.
Heat butter and olive oil in a saucepan and saute the onion, garlic, celery, carrots and herbs until lightly golden. Add the vin santo or Marsala and bring to a boil. Boil for about 2 minutes, then remove from heat.
Place the meats, salt and pepper in a large bowl and mix together, then add the vegetables. Squeeze the bread of excess milk and break it into the mixture. Add the 2 raw eggs. Using your hands, combine mixture well.
Line a large rectangular terrine, casserole, or loaf pan (about 14 inches long) with foil and brush with oil. Place half of the meat mixture in the pan and press down evenly. Arrange the hard boiled eggs in a line down the center, then cover with the remaining meat mixture. Press the mixture down well.
Bake the loaf on the bottom shelf of the oven for about 50 minutes; it should be lightly browned on top. Turn onto a serving dish. It is delicious served hot or cold.