Recipe provided by: Christina Dimacali, Clean Your Plate
Serves: 4 people
Ingredients:
½ cup minced onion
3 cloves garlic minced
½ large carrot grated (about ¼ cup)
½ teaspoon canola oil
4 ounces mushrooms finely chopped
1/4 teaspoon salt
1/8 teaspoon pepper
¼ cup fresh breadcrumbs
½ teaspoon Worcestershire sauce
3/4 teaspoon smoked paprika
½ teaspoon oregano
1 Tablespoons golden raisins (optional)
8 ounces crushed tomatoes, divided
½ pound lean ground beef (90/10)
2 hard boiled eggs
Directions:
1. Preheat oven to 375 deg F. Prepare a half sheet pan with foil and cooking spray.
2. In a skillet over medium heat, saute onion, garlic and carrots in oil until onion is
softened. Add mushrooms, salt and pepper. Cook until the mushrooms give off their liquid and turn tender (approximately 10 minutes).
3. In a large bowl, stir together breadcrumbs, Worcestershire, paprika, oregano, raisins and HALF the crushed tomatoes. Let stand for 5 minutes. Add beef and cooled vegetable mixture. Gently mix with your hands.
4. On the prepared half sheet pan, place half the meatloaf mixture. Create a trench down the center (like a hot dog bun) and place the hard boiled eggs end to end. Cover with the remaining meatloaf mixture and shape into a loaf. Top with remaining tomato sauce and bake for 50 minutes. Cool 10 minutes, slice with a serrated knife and serve.
CHEF TIP: HOW TO PEEL HARD BOILED EGGS
Hard boiled eggs are a great protein source, and there are some tricks to peeling them. After cooking the eggs, immediately drain the hot water and set the eggs in cool tap water for two minutes. Drain and repeat this step for an additional two minutes. The shock of cool water will make your eggs easy to peel.
