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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 10 |
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Can be served with either gravy or spaghetti sauce. Leftovers make excellent cold sandwiches. Ingredients:
2 eggs, beaten |
1/4 cup creamy italian dressing, bottled |
1 1/2 cups soft breadcrumbs |
2 teaspoons instant minced onion |
1 1/2 teaspoons italian herb seasoning |
1 teaspoon salt |
1/4-1/2 teaspoon pepper |
2 lbs ground beef round |
1 cup mozzarella cheese, shredded |
1/4 cup fresh parsley, snipped |
3 hard-boiled eggs |
3 tablespoons creamy italian dressing, bottled |
1 1/2 teaspoons prepared mustard |
1/2 teaspoon sugar |
Directions:
1. In a large bowl combine beaten eggs, 1/4 cup creamy Italian dressing, bread crumbs, onion, herb seasoning, salt and pepper. Add ground beef, mix well.
2. In a 12 x 7 x 2-inch baking dish, pat half the meat mixture to a 9 x 4-inch rectangle. Sprinkle 1/2 cheese and all parsley on top to within 1-inch of all edges.
3. Peel and place hard-cooked eggs end to end down the center of the rectangle.
4. On wax paper pat remaining meat mixture to a 9 x 4-inch rectangle. Sprinkle remaining cheese on top to within one-inch on all edges, press cheese into meat.
5. Invert on top of egg rectangle. Remove wax paper.
6. Now shaping meat into a loaf about 10-inches long, seal ends and sides well.
7. Make shallow diagonal cuts on top of loaf forming diamond shapes. Bake uncovered in 350 degrees oven for 1 hour.
8. For Sauce Topping: Combine remaining 3 tablespoons salad dressing, mustard and sugar, drizzle over the loaf. Bake 15 minutes more or until done. Transfer to serving platter, let stand 10 minutes before slicing.
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