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October 16, 2018
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Argentinian Steakloaf

The loaf slices prettily to show hard-cooked eggs that have been encased and insulated by the meat mixture during baking.

1 tablespoon olive oil
1 onion, chopped
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
2 cloves garlic, minced
1/2 teaspoon dried hot pepper flakes
1 1/2 pounds ground sirloin or lean ground chuck
1 (10-ounce) package frozen chopped spinach, thawed and squeezed of all excess moisture
1 cup firm fresh white bread crumbs
1/4 cup milk
1 egg
1 tablespoon grated orange zest
1 tablespoon chopped fresh oregano or 1 teaspoon dried
1/2 teaspoon hot pepper sauce
4 hard-cooked eggs, peeled

Preheat oven to 350 degrees.

In a large skillet, heat the oil and cook the onion and both bell peppers over medium-low heat, stirring occasionally, until the vegetables are just softened, about 4 minutes. Add the garlic and pepper flakes and cook 1 minute.

In a large mixing bowl, use your hands to gently but thoroughly combine the meat, spinach, bread crumbs, milk, egg, orange zest, oregano, pepper sauce and cooked vegetables. Pat half of the meatloaf mixture into a 9-by-5-inch loaf pan. Arrange eggs in a lengthwise row down the center, then pat the rest of the meatloaf mixture around and over the eggs.

Bake until the loaf is firm, the top is nicely browned and a meat thermometer inserted into the center of the load registers 155 degrees, about 1 hour. Let the meatloaf stand for 10 minutes in the pan before slicing to serve hot. Makes 6 servings.

"Everybody Loves Meatloaf" by Melanie Barnard

Thursday, March 28, 2002

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