Bacon and Eggs Meatloaf

 Ingredients:
1 & 1/2 lbs. (680-700g) Lean Beef Mince
1 small onion, diced
1/2 yellow pepper, diced
1 clove garlic, minced
1 small courgette (zucchini), diced
1 raw egg
dash of ketchup
1/2 cup crushed croutons or crackers
1/4 cup milk
dash mild chilli powder
1/2 tsp. salt & black pepper
3 dashes Worcestershire sauce
1/2 tsp. garlic granules
1/2 tsp. celery salt
4 Tbsp. brown sugar
14 oz. (414ml/396g) passata (tomato sauce)
2 hard-boiled eggs (not too hard)

I used to make my meatloaf based on a different family recipe, but although it was good, it was a little plain.  My sister gave me her recipe for meatloaf & it was far superior - full of delicious chunky vegetables & very moist.  I also found that, although I love tomato based dishes (as do my husband & son), the original recipe I used was very tomato heavy & we always seemed to get heartburn after eating it.  My sister's recipe combines brown sugar with the passata & this somehow seems to cut the acidity.  We now use this recipe every time & have been able to enjoy completely heartburn-free meatloaf!  This version is our little twist on my sister's meatloaf.  I have made a few changes (ie changing Cayenne pepper to Mild Chilli Powder, reducing the amounts of some spices & changing the diced celery to diced yellow peppers due to my husband's dislike of celery).  We have also turned it into 'Bacon & Eggs Meatloaf' by putting a layer of halved hard-boiled eggs in the centre.  This was my husband's idea & it is so delicious that we now do it every time.

Method:
For convenience (& to give her due credit for the original recipe), I am linking to my sister's recipe at
http://mariahcooks.blogspot.ie/2013/02/meatloaf.html for the method & directions.  You can choose whether to include my changes or make it her way.  To make it into the bacon & eggs version, simply do as follows:  After completing all the steps for achieving the actual meat mixture, divide it into two equal balls.  Have 2 large hard-boiled eggs ready.  They will need to be just on the softer side of hard-boiled if possible, as they will cook again inside the meatloaf & you don't want them to become too rubbery.  Cut the eggs in half vertically & set aside.  Put one half of the meat mixture into your cooking dish & shape into a sort of flattened loaf shape.  Place the egg halves along the central length on top of the meat.  Place the second half of the meat mixture on top & mould it by hand around the edges & top until it is sealed all around & a solid loaf is formed.  Continue with the recipe's instructions to top with strips of bacon & the tomato & brown sugar sauce.  Bake at 176 Celsius (350 F) for about 1 hour & 20 minutes.  We like to serve with mash, beef gravy & steamed green beans or peas & green cabbage.

First layer with eggs on top

Covered in bacon - just before the tomato sauce goes on...

Here's how we like it.