by Ernest Reynoso Gala
Pre-heat oven to 350 F or 175 C. Prepare one loaf pan 9x5x3 inches line horizontally with one 250 gram package honey cured bacon. Put pan on a baking tray to catch drippings to prevent any oven “flare ups.”
Mix in a bowl:
1/2 kilo Monterey ground round beef
1/2 kilo (500g) ground pork
1/4 cup each of chopped violet onions, pickle relish, chopped celery, red bell peppers, grated cheese, canned liver spread
2 cups bread cubes mashed with 2 eggs
1 tsp. each of fine salt and pepper
Boil then simmer uncovered 4 eggs with enough water to cover with 1 tsp. rock salt for 12 minutes (salt gives flavor and prevents the egg shells from cracking). Drain hot water and replace with tap water. Drain. Remove the shells.
Press half of the meat mixture (letter b) on prepared pan. Arrange hardboiled eggs down center vertically. Press the remaining meat mixture on top of eggs. Bake for one hour and 30 minutes. Remove meatloaf from oven. With two potholders, carefully invert meat on tray. Return to oven to brown bacon for 30 minutes more. Serves eight. Will last for four days if refrigerated. Reheat a slice in the microwave on high with gravy on top for one minute.
For the gravy: Put in a saucepan
one 290 grams can cream of mushroom soup
1 cup milk
Mix with wire whisk over medium fire until simmering. Put in a sauceboat.