Link to a picture of the finished meatloaf.

A German post World War II Dish, as meat was scarce, meals were stretched with hard boiled Eggs.**

Ingredients:

•       500 g    Ground Beef or Beef & Pork Mix
•              1    Hard Roll, day old or 2 slices of French Bread
•              2    Eggs
•      1 large    Onion
•         1 tbs    Prepared Mustard
•         1 tsp    Salt
•         1 tsp    Pepper
•               2    Hard Boiled Eggs

for the Gravy:

•    1  Liter    Beef Broth
•      1  tbs    Prepared Mustard
•      1  tbs    Flour
•      1  tbs    Butter
•                  Salt and Pepper to taste

Directions:

Soak the bread in water and squeeze the water out. Finely dice the onion.
In a bowl combine the meat, bread, eggs, onion, mustard; season with salt and pepper and knead together until it binds.
Shape the meat into a loaf form placing the hard boiled eggs into the center, surrounded by meat.
In a ovenproof pot heat the broth and stir in the mustard.
Place the meat into the broth and bake in the oven at 350ºF for about an hour. Check internal meat temperature with a thermometer.
While baking baste with broth occasionally.
Prepare a roux with the butter and flour and blend into the sauce at the end. Bring to a short boil and season the gravy with salt and pepper to taste.

Serve with potatoes or noodles and mixed vegetables.

** I remember when my mother made Sauerbraten, Rahmbraten or Rouladen, if gravy was leftover she made poached eggs, added them to the gravy and we had another meal.