Presto’s Surprising Egg Meatloaf

3 large EGGS, hard-boiled (instructions below)
1 large EGG, beaten
2 lbs. extra lean beef (93% lean)
1 cup garlic herb bread or seasoned crumbs
1/2 cup onion, chopped
1/3 cup Worcestershire sauce
1/2 tsp. salt
1/4 tsp. black pepper
2 garlic cloves, minced
3/4 cup low-sodium ketchup, divided

1. PLACE three eggs in a large pot and FILL with enough cold water to cover by 1 inch. BRING to a BOIL over medium heat, then REMOVEimmediately from heat and COVER with lid for 12 minutes. DRAIN and FILL with cold ice water. Let eggs SIT in cold water for 15 minutes to COOL completely.
2. PREHEAT oven to 375° F. In a large mixing bowl ADD ground beef, bread crumbs, beaten egg, onion, Worcestershire sauce, salt, pepper, garlic and 1/4 cup ketchup. MIX by hand until evenly combined.
3. DIVIDE the meat mixture in 2 halves. PLACE 1/2 of the mixture in a 9 x 5 x 3 loaf pan. PRESS with hands to fill the bottom of the loaf pan. ARRANGE the hard-boiled eggs evenly on top and then COVER with the rest of the meat mixture.
4. BAKE for 20 minutes and REMOVE from oven. BRUSH top of meatloaf with 1/4 cup ketchup and RETURN to the oven for another 10 minutes.
5. REMOVE from oven and brush with remaining ketchup. BAKE for another 10 minutes or until internal temperature of 160° F is reached. SLICE crosswise into six even pieces and SERVE.

An easy way to get kids to eat more vegetables is to add 1/2 cup of shredded carrots or chopped broccoli to the meatloaf mixture. Sautéing the vegetables first will help the meatloaf stay moist.

Per serving: 1/6 of recipe

Calories: 490
Total fat: 21 g
Saturated fat: 6 g
Polyunsaturated fat: 6.0 g
Monounsaturated fat: 7.1 g
Cholesterol: 281 mg
Sodium: 852 mg
Carbohydrates: 27 g
Fiber: 1 g
Sugar: 11 g
Protein: 48 g
Vitamin A: 109 mcg
Vitamin D: 1 mcg
Folate: 33 mcg
Choline: 223 mg
Calcium: 134 mg
Iron: 5 mg
Potassium: 750 mg
This recipe is an excellent source of protein and choline, and a goodsource of vitamin A.