3 1/2 large onions
2 pounds ground beef
2 raw eggs
4 hard-boiled eggs
1 cup dry bread crumbs
2 garlic cloves
1 cup catsup
Salt
Freshly-ground black pepper
1 1/2 cups dry red wine
2 celery stalks
Directions: one line for each direction. When saved the lines will be numbered.
Grate 1/2 onion. Mix grated onion, ground beef, 2 raw eggs, bread crumbs, garlic, 2 tablespoons catsup, salt and pepper to taste and 1/4 cup red wine in large bowl. Mix well.
Thinly slice remaining 3 onions and arrange, with celery, in bottom of large roaster. Shape half of meat mixture into flat loaf and place on top of onions and celery. Place hard-boiled eggs lengthwise in center of meat. Mold remaining meat as before and place on top of bottom layer, covering eggs and gently pressing to form loaf.
Blend 1/4 cup catsup, remaining 1 1/4 cups wine and salt and pepper to taste in small bowl. Pour wine sauce over entire loaf. Spread remaining catsup on top of meatloaf as you would frost cake. Cover and bake at 425 degrees until baked through, about 45 minutes.
Remove from oven and let meat rest in covered roaster until ready to serve, at least 10 minutes.
