Roman Meat Loaf

Submitted by ElaineAnn

"Can be served with either gravy or spaghetti sauce. Leftovers make excellent cold sandwiches."

 

• Ready In: 1hr 40mins
• Ingredients: 14
• Serves: 8-10

ingredients

• 2 eggs, beaten
• 1⁄4 cup creamy Italian dressing, bottled
• 1 1⁄2 cups soft breadcrumbs
• 2 teaspoons instant minced onion
• 1 1⁄2 teaspoons Italian herb seasoning
• 1 teaspoon salt
• 1⁄4 - 1⁄2 teaspoon pepper
• 2 lbs ground beef round
• 1 cup mozzarella cheese, shredded
• 1⁄4 cup fresh parsley, snipped
• 3 hard-boiled eggs
• 3 tablespoons creamy Italian dressing, bottled
• 1 1⁄2 teaspoons prepared mustard
• 1⁄2 teaspoon sugar

directions

1. 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.
2. 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.
3. Peel and place hard-cooked eggs end to end down the center of the rectangle.
4. 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.
5. Invert on top of egg rectangle. Remove wax paper.
6. Now shaping meat into a loaf about 10-inches long, seal ends and sides well.
7. Make shallow diagonal cuts on top of loaf forming diamond shapes. Bake uncovered in 350 degrees oven for 1 hour.
8. 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.