Italian Meatloaf with Hard Boiled Eggs

Ingredients

• 6 slices bacon chopped
• 8 servings pepper black freshly ground
• 0.3 cup butter 
• 2  carrots finely chopped
• 2 stalks celery finely sliced
• 1 sprig rosemary leaves fresh
• 10  sage fresh
• 3 cloves garlic crushed
• 1.5 pounds ground beef 
• 1 pound ground pork 
• 1 pound ground veal 
• 1 pound ground veal 
• 2 tablespoons olive oil 
• 2.5 teaspoons sea salt 
• 7 oz sandwich bread white
• 1 large onion white finely chopped
• 6  hardboiled eggs whole peeled
• 7 ounces plum brandy 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• loaf pan
• aluminum foil

Directions

1. Preheat the oven to 425F.
2. Heat butter and olive oil in a saucepan and saute the onion, garlic, celery, carrots and herbs until lightly golden.
3. Add the vin santo or Marsala and bring to a boil. Boil for about 2 minutes, then remove from heat.
4. Place the meats, salt and pepper in a large bowl and mix together, then add the vegetables. Squeeze the bread of excess milk and break it into the mixture.
5. Add the 2 raw eggs. Using your hands, combine mixture well.Line a large rectangular terrine, casserole, or loaf pan (about 14 inches long) with foil and brush with oil.
6. Place half of the meat mixture in the pan and press down evenly. Arrange the hard boiled eggs in a line down the center, then cover with the remaining meat mixture. Press the mixture down well.
7. Bake the loaf on the bottom shelf of the oven for about 50 minutes; it should be lightly browned on top. Turn onto a serving dish. It is delicious served hot or cold.