Egg Meatloaf and Coleslaw with Cranberries

Nothing says "comfort food" like a good old-fashioned meatloaf, and this recipe with eggs is no exception. Serve this highly flavored meatloaf with a glass of Pilsner beer for a change from wine.

Tip how to cook hard-boiled eggs: Allow eggs to boil, completely covered with water, for 8 to 10 minutes. Remove from heat and plunge into cold water. If you crack the shells slightly before cooling, the eggs will peel with greater ease.

Serves 4 to 6

Ingredients:

For the meatloaf:

• 1 yellow onion, chopped
• 1 garlic clove, minced
• 1 cup fine fresh bread crumbs
• 1 lb. ground beef chuck
• 1/2 lb. ground pork 
• 1/2 lb. ground veal or ground chicken
• 8 oz. tomato sauce
• 1 tsp Worcestershire sauce
• 1 egg, lightly beaten
• 2 Tbsp. fresh parsley, chopped
• Salt and freshly ground pepper, to taste
• 4 hard boiled eggs, peeled

There are several varieties of cabbage on the market the year round. Specially good eating are the young green heads of the common cabbage, freshly cut. Available all year are the larger white heads of common cabbage from which the wilted outer leaves have been removed. Then there is the curly-leafed savoy cabbage, much more delicate in flavor than the ordinary variety. Lastly, there is red cabbage.

It used to be the custom to cook cabbage for hours, often with a piece of bacon or ham or salt pork, which must have been the cause of the doubtful reputation it acquired for odor and indigestibility. It is now considered one of the vegetables that can be cooked in a very short time or use it raw.

For the salad:

• 1/2 head green cabbage, about 1 1/4 lb., tough outer leaves removed, shredded 
• 1 carrot, peeled and grated on large holes of box grater (about 1/2 cup)
• 2 Tbsp. fresh parsley, chopped
• 1/4 cup fresh cranberries
• 1 Tbsp. chia seeds
• Salt and freshly ground pepper, to taste
• 1 Tbsp. apple cider vinegar
• 1 tsp sugar
• 2 Tbsp. olive oil or sunflower oil

Directions:

To make a salad: In a large salad bowl, toss together all ingredients. Adjust the seasonings with salt and pepper. Garnish with parsley. Cover and refrigerate until ready to serve.



To make the meatloaf:

Position a rack in the center of an oven and preheat to 350º F.

In a large bowl, combine all ingredients for the meatloaf, except the hard boiled eggs. Mix gently but thoroughly with your hands.

Divide half of the meat mixture to 3¼” x 5¾” x 2¼” loaf pans. Make an egg size trough down the center. Put the hard boiled eggs into the trough next to each other in a line. Cover with other half meat mixture. Then smooth the tops.

I made two small meatloafs with 2 eggs in each. You can make one big if you desire. But remember to bake it longer. Two mini pans equals about 1 - 9x5 pan.

Bake it until the meatloafs are firm, the tops are richly browned and an instant-read thermometer inserted into the center registers 160°F, about 35-40 minutes. Let the meatloaf stand in the pans for 5 to 10 minutes before slicing. Divide the slices among dinner plates and serve warm.