Foodista Best of Food Blogs Cookbook by Sheri L. Wetherell

Author:Sheri L. Wetherell [Wetherell, Sheri L.; Dorfman, Barnaby; Saunders, Colin M.]
Language: eng
Format: epub
ISBN: 978-1-4494-0213-6
Publisher: Andrews McMeel Publishing LLC
Published: 2010-03-14T16:00:00+00:00

3 dinner rolls (you could use bread slices)

1⅓ cup milk

5 tablespoons hoisin sauce

5 tablespoons oyster sauce

1 cup ketchup

5 large eggs, 3 of them hard-boiled

1 large onion, chopped

4 cloves garlic, minced

1 teaspoon salt (word of caution: go slow on the salt; it will make or break the recipe)

Pepper

4 pounds ground beef

10 strips bacon

1 Preheat the oven to 400°F.

2 Break the bread into small pieces, put into a small bowl, and stir in the milk. Set aside.

3 Meanwhile, in a large bowl, mix the hoisin sauce, oyster sauce, ¾ cup of the ketchup, and the 2 raw eggs. Add the onion, garlic, salt, and some pepper.

4 Add the bread-milk mixture and mix until well combined. Add the ground beef and mix gently.

5 Oil a baking sheet using cooking spray or line the pan with foil. Place the meat mixture on the prepared baking sheet and form into a loaf. I use a baking pan to shape it. Make sure to press it hard to make it compact. When baked it will give you a solid meatloaf.

6 Dig a canal down the center of the loaf. Add the peeled boiled eggs to the canal. Mold the meat mixture over the eggs to cover completely.

7 Baste the meatloaf with the remaining ¼ cup ketchup. Arrange the strips of bacon on top.

8 Bake until the meat is cooked, 45 to 55 minutes. Let it rest for 10 minutes before slicing and serving.

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