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2 Tbs. olive oil
1 med. onion, finely chopped
2 garlic cloves, finely chopped
1 lb. lean ground beef
1/2 lb. lean ground pork
1 egg, beaten
1/3 cup grated Parmesan cheese
2 Tbs. finely chopped flat-leaf parsley
Salt and freshly ground black pepper
2 cups Marinara sauce, for serving
For the filling :
3/4 lb. ricotta cheese
1 egg, beaten
2 Tbs. finely chopped flat-leaf parsley
1/3 cup grated Parmesan cheese
1/3 tsp. grated nutmeg
Salt and freshly ground black pepper
2 eggs, hard-cooked and shelled
1. Heat the oven to 400ºdegrees. Butter a 9x5x13-inch loaf pan.
2. Heat the oil in a small skillet over medium heat. Add the onion and garlic. Cook until the onion is translucent, about 5 minutes.
3. In a large mixing bowl, combine the beef, pork, egg, cheese, parsley, salt and pepper to taste, and the cooked onions and garlic. Mix well and set aside.
4.For the filling: In a separate bowl, combine the ricotta, egg, parsley, Parmesan, nutmeg, and salt and pepper to taste and mix well.
5. Line the bottom of the loaf pan with about ¾ inch of the meat mixture. Build up walls on the inside of the pan that are the same thickness.
6.Fill the center cavity with the ricotta mixture. Force the whole boiled eggs end to end into the ricotta mixture so that the eggs are completely covered by ricotta.
7. Add the remaining meat on top of the ricotta so that the filling is completely covered by the meat.
8. Place the meat loaf, uncovered, in the hot oven and bake for 50 to 60 minutes, until the top is golden brown. Remove the meat loaf and allow it to rest about 15 to 20 minutes.
9. In the meantime, heat the marinara sauce.
10. Slice the meat loaf and serve it on a puddle of sauce.
Reprinted from: Italian Family Dining: Recipes, Menus, and Memories of Meals with a Great American Food Family by Edward Giobbi and Eugenia Giobbi Bone © 2005 Edward Giobbi and Eugenia Giobbi Bone. (November 2005;$27.50US/$37.50CAN; 1-59486-126-9) Permis
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