Made for my version of a going away party for the Quest in So America, I pretty much stuck to your recipe as my plan. BUT I also took reviewer comments to heart. Like another reviewer, I sliced the egg. I also added some breadcrumbs to help as a binding agent. Both changes were more to keep me from failing in the assembly & did not change the great flavor of this loaf. Thx for sharing this fun-to-make & tasty recipe w/us.
What an interesting version of meat loaf! I used every optional ingredient for maximum flavor and was pleased with the end result. Unfortunately, I think I required more detailed instructions regarding the assembly. I wasn't sure how long or thick to spread out the mixture, and ended up with an 11-inch x 6-inch rectangle. I also was unsure how to lay out the filling (using 2 eggs), so I just did it in the middle of the rectangle running down vertically (6 inches). After 45 minutes, the loaf was not cooked through, so I cooked it for another 15 minutes. The top still looked a little pink in places, so I removed the foil, and baked another 10 minutes to let it brown all over. The end result was a very dense meat loaf, but it's packed with flavor. Thanks for sharing! Made for Culinary Quest 2014.
Innovative, tasty, moist! Love the surprise in center! I assembled in morning and then baked 45 minutes for dinner. Added 1/4 teaspoon black pepper to meat mixture. Spread the meat to about 1/4 inch thick. Also sliced the eggs but unsure if that was necessary. Think spinach would be good filling. Served with Oven Roasted Tomatoes.
Delicious! I made half the quantity using one small egg in the mixture, went with all the optional ingredients and let it set overnight. It had a beautiful blend of flavors and stayed really moist.