My Mother's Meatloaf

...and then there's MY meatloaf.


2 pounds ground sirloin

1 cup breadcrumbs (I like panko)

1/4 cup grated Parmesan cheese

1/3 cup ketsup

2 eggs

2 tablespoons Worcestershire sauce

1 teaspoon oregano

1 teaspoon salt

1 can (6 ounces) tomato paste

2 hard-boiled eggs

2 thick slices sharp Cheddar cheese


For my Mother's meatloaf:  Press two pounds of fatty ground beef into loaf pan.  Sprinkle with salt and pepper.  Bake at 375 degrees F. for an hour or two, until overdone and dry.  Serve with a glass of root beer.

Preheat oven to 375 degrees F.  In a large bowl, place meat, breadcrumbs, Parmesan, ketsup, eggs, Worcestershire sauce, oregano and salt.  Mix together with hands (do not overmix).  Place in an ungreased loaf pan and press down gently.  Form a trench in the middle and bury the two hard-boiled eggs.  Spread the tomato paste all over the top and bake, uncovered 1 hour and 10 minutes.  Remove from oven and arrange cheese slices over the top.  Return to oven for 5 minutes, or until cheese melts.  Allow to cool ten minutes before slicing.  Serve with a glass of chilled 1787 Chateau LaFite.  Serves 6.