Roman Meat Loaf

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READY IN: 1hr 40mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large bowl combine beaten eggs, 1/4 cup creamy Italian dressing, bread crumbs, onion, herb seasoning, salt and pepper. Add ground beef, mix well.
  • In a 12 x 7 x 2-inch baking dish, pat half the meat mixture to a 9 x 4-inch rectangle. Sprinkle 1/2 cheese and all parsley on top to within 1-inch of all edges.
  • Peel and place hard-cooked eggs end to end down the center of the rectangle.
  • On wax paper pat remaining meat mixture to a 9 x 4-inch rectangle. Sprinkle remaining cheese on top to within one-inch on all edges, press cheese into meat.
  • Invert on top of egg rectangle. Remove wax paper.
  • Now shaping meat into a loaf about 10-inches long, seal ends and sides well.
  • Make shallow diagonal cuts on top of loaf forming diamond shapes. Bake uncovered in 350 degrees oven for 1 hour.
  • For Sauce Topping: Combine remaining 3 tablespoons salad dressing, mustard and sugar, drizzle over the loaf. Bake 15 minutes more or until done. Transfer to serving platter, let stand 10 minutes before slicing.
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