1 1/2 lb ground beef
8 ounces ground veal
3 cubes basil pesto
1/2 cup chopped watercress leaves
1/4 cup snipped fresh chives
2 tablespoons chopped fresh oregano leaves
1/4 cup milk
1/4 cup fresh bread crumbs
1 teaspoon salt
4 hard-cooked eggs
1. Preheat oven to 350°F
2. Toss all ingredients except the eggs in a large bowl, mixing well.
3. Pack half the mixture into a 9x5x3 inch loaf pan. Arrange the eggs in a row down the center. Cover with the remaining meat mixture, rounding the top lightly.
4. Bake 45 minutes. Pour off some of the fat, and let the loaf stand, loosely covered, about 15 minutes. Then slice and serve.
8 portions.
From The New Basics Cookbook