How To Cook Egg Meatloaf

INGREDIENTS:

• 400g beef mince
• 4 cups fresh breadcrumbs
• 2 eggs, beaten
• 1 cup onion, finely chopped
• 2 tbsp garlic chopped
• 2 tsp ginger chopped
• 1/2 cup olive oil
• 1/2 cup tomato ketchup
• 5 tsbp butter
• Salt as required
• 1/2 tsp cardamom powder
• 1/2 tsp cinnamon powder 
• 1 tsp Worcestershire sauce 
• 3 tbsp freshly grated cheese 
• ½ tsp Dijon mustard
• 2 tbsp curly leaf parsley, finely chopped
• 10 ounces (approx. 20 slices) bacon
• 6 eggs
• 1 teaspoon black pepper powder
• loaf tin
• 1 large roasting pan

DIRECTIONS:

1. Heat the oven to 350 degrees F.
2. Cook the eggs in boiling water for 10 minutes. Drain under cold running water until they are cold. Peel and reserve to one side.
3. In a frying pan, warm the olive oil over medium heat. Add onion, garlic, ginger and parsley and cook, stirring often, until the soften, 8 to 10 minutes. Remove from the heat and let cool for 10 minutes. 
4. In a large mixing bowl, combine all of the other ingredients with onion, garlic, ginger and parsley mixing well with your hands to incorporate them.
5. Arrange half of the beef mixture in the base of the loaf tin.
6.  Arrange the hard-boiled eggs side by side along the length of the tin. 
7. Cover with the rest of the beef mixture and shape so that it is curved down over the eggs in an arc.
8. Make sure the eggs are completely covered by the meat mixture. Top the meatloaf with 1 slice of bacon.
9.  Bake for 45-50 minutes until cooked, draining any excess moisture from the tin, halfway through cooking.
10. Remove when ready and allow to cool in the tin for 5 minutes before turning out onto kitchen paper to dry.
11.  Arrange on a serving plate and slice the end portion. Garnish with the mizuna leaves and serve.