This is the recipe for a meatloaf that I made during the holidays. It is a perfect meal when served with a salad, or use it as part of a meze feast.
2 onions, chopped
A splash of olive oil for frying the onions
Sea salt and freshly ground pepper
5ml Worcestershire sauce
20ml tomato and herb pasta sauce (or any other tomato sauce)
5ml Italian herbs
500g beef mince
1 cup fresh bread crumbs
About 10 slices of bacon
Fresh basil leaves
Preheat the oven to 180 degrees C. Boil 3 of the eggs for about 5 minutes. Peel and cool the eggs. Fry the onions in a frying pan until golden. Add the mince, salt, pepper, Worcestershire sauce, tomato sauce and Italian herbs and mix. Add the remaining raw egg and mix again before adding the bread crumbs.
Divide the mixture into two and place one half in a pan. Place the basil leaves in a row down the middle of the meat. Then place the three hard-boiled eggs on the basil leaves (also in a row down the middle of the meat). Cover this mixture with the rest of the meat. Finally cover the meatloaf with slices of bacon. Tuck the ends of the bacon underneath the meatloaf as far as possible. Bake for one hour.
Serve with a crisp salad, or as part of meze.