Sicilian Meatloaf

This retro favorite is a great way to use up a few of those extra hard boiled eggs, and if you want…use some leftover ham in place of the prosciutto and leftover tomato sauce. The thrifty use of leftovers makes this a frugal find. I know the hard boiled eggs sound odd..but they are a treat.

Sicilian Meatloaf

1 pound lean ground beef
1/2 pound ground pork
1 small onion, finely minced
1 cup fresh bread crumbs
1 teaspoon fennel seeds
1/2 tsp Italian Seasoning
2 eggs
salt & pepper to taste
2-3 hard-boiled eggs, peeled
2-3 slices prosciutto


1 tablespon olive oil
1/2 teaspoon minced garlic
1/2 cup stewed tomatoes

Preheat oven to 350° F. Combine beef and pork. Mix with a fork. Add onion, bread crumbs and fennel seeds. Mix lightly. In a separate bowl, lightly beat eggs. Add to meat. Season with salt and pepper. Using your fingers, blend all ingredients together. Divide meat mixture in half. Shape meat into two rectangles about 7 x 5 inches. Place in baking dish. Make a shallow depression in the center of the loaf. Wrap each egg,in a slice of prosciutto. Place in hollow of loaf . Push sides of meat in firmly to hold eggs.  Place second half of meat on top of eggs, pushing edges together to seal eggs into the loaf. Place in middle shelf of oven. Bake for 90 minutes at 350° F.

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