This meatloaf is great to serve when you have guests. The original recipe calls for quail eggs, but I never stick to recipes and just use what is in the fridge! The picture above has hen's eggs cut in half.
Ingredients:
1 large onion
1/4 cup of chopped green pepper (or any other vegetable)
1/2 cup breadcrumbs
1-2 tbsp milk
1 egg
Salt and pepper
1 tsp nutmeg
2 tsp salad oil
8 boiled quail eggs or 4 boiled hen's eggs, peeled
8 strips of bacon
Fry onion in a pan with olive oil. Set aside to cool. Soak breadcrumbs in a few tablespoons of milk. Mix the mince, salt, onion, breadcrumbs, egg, pepper, nutmeg and other vegetables in a large bowl. Knead well.
In a pound cake shaped tin or dish, line the bacon so the sides hang over the edge, making sure the bacon covers the whole of the bottom of the tin overlapping as you lay it. Push in half of the meat mixture and lay the eggs in a row along the centre. Cover with remaining meat mixture and pat down with your hand. Fold the edges of the bacon over the top and press into place. Cover in aluminium foil, and bake at 220 degrees Celsius for 40-45 minutes. Poke with a toothpick to see if ready, if the juices run clear it is ready. (The colour of the bacon often gets transferred to the meat to make the meat look red and uncooked, so just checking the colour of the meat will not give you a good indication of whether it is ready or not. ) Cool for a bit before turning out on a board and slicing.
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