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Terry Ann Brandt
Meatloaf with whole eggs
Stuffed meatloaf with egg, parsley, mustard and smoked bacon.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Meanwhile, boil the eggs hard in 8 minutes, rinse them under cold running water and peel them.
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Soak the bread in the milk. Grate the onions coarsely. Squeeze out the bread.
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Slice the parsley. Mix the bread with the minced meat, the rest of the eggs, the onion, parsley, the mustard seed and the mustard. Season with salt and pepper.
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Shape the mince into a large oval piece.
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Put the peeled eggs in the middle in a row, fold the minced meat around it into a bread mold and press well. Covered with slices of bacon.
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Place the meatloaf in the baking dish. Fry the meatloaf in the middle of the oven for about 1 hour.
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Remove the dish from the oven, drain the fat and let the meatloaf rest for at least 15 minutes in the dish. Serve hot or cold.
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Nutrition
415Calories
Sodium22% DV520mg
Fat42% DV27g
Protein70% DV35g
Carbs2% DV7g
Fiber4% DV1g
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