Buried Gold Meat Loaf
|Ground beef||1⁄2 Pound|
|Eggs||2 , lightly beaten|
|Wheat bread slice/White bread||2 , soaked in milk and squeezed dry|
|Instant mashed potatoes||1 Cup (16 tbs)|
|Parmesan cheese||2 Tablespoon|
|Chopped parsley||2 Tablespoon|
|Flour||1 Cup (16 tbs)|
|Vegetable oil||4 Tablespoon|
|Beef bouillon||2 Can (20 oz)|
|Hard cooked eggs||3 , shelled|
In a bowl combine first 9 ingredients.
Flatten mixture on waxed paper; place hard-cooked eggs down the center.
Roll up, shaping into a loaf.
Roll in flour.
In a small roasting pan, brown on all sides.
Add the beef bouillon; cook slowly for 1 hour.(Add more bouillon if the loaf becomes dry).
Remove loaf from pan; let stand 5-10 minutes.
Slice carefully to retain the shape of the egg; arrange on platter.
Serve reduced cooking juices separately.