Title: Greek Meatloaf
Categories: Entree Greek Beef
Yield: 6 Servings
| 1 1/2 | lb | Minced veal or beef |
| 1 1/2 | c | Soft breadcrumbs |
| 1/2 | c | Red wine |
| 1/4 | c | Water |
| 1 | md | Onion,finely chopped |
| 1 | | Egg, well beaten |
| | | Salt and pepper |
| 2 | tb | Chopped parsley |
| 1/2 | c | Butter, melted |
| 5 | | Hard-boiled eggs |
| 1 1/2 | c | Tomato juice |
| 1 | cl | Garlic |
| 1 | ts | Sugar |
Mix the meat, breadcrumbs, wine, water, onion, egg, salt, pepper, chopped
parsley and 4 T butter. Spread the mixture thickly and evenly onto waxed
paper to an oblong shape, and place the hard-boiled eggs in a line down the
center lengthwise. Fold the meat mixture over the eggs and shape into a
roll. Grease a baking dish and put in the meat loaf. Add the rest of the
butter and bake in a very hot oven until golden brown. Boil the tomato
juice, 1/2 cup of water, garlic, sugar and salt and pepper for 5 minutes.
Pour over the meatloaf and continue baking for another 40 minutes in a slow
oven. The Best Book of Greek Cookery