Scotch Eggs Meatloaf

• 1 cup tomato ketchup
• 3/4 cup cheddar cheese, grated
• 2 tablespoons tomato paste
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 1 small onion, finely chopped
• 4 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 eggs
• 1/2 cup fresh breadcrumb
• 2 lbs lean ground beef
• 3 hard-cooked eggs, shells removed

1. Stir together the ketchup, cheese, tomato paste, basil and oregano.
2. Divide the mixture in half.
3. Combine one half of the mixture with the onion, garlic, salt, pepper and eggs.
4. Stir in the bread crumbs.
5. Crumble the meat into the same bowl and toss gently until evenly combined.
6. Preheat the oven to 350 degrees F.
7. Press half of the meat mixture gently into a 8" x 4" loaf pan.
8. With the long sides facing you, nestle the hard-cooked eggs into the meat so that the tops point left and right; leave space between each egg.
9. Top with the remaining meat mixture, patting down gently.
10. Spread the remaining ketchup mixture evenly over the top.
11. Bake for 60 to 90 minutes or until the internal temperature registers 180 degrees F on an instant read thermometer.
12. Rest for 5 minutes.
13. Drain off any fat in the pan and thickly slice the meatloaf using a serrated knife.

tomato ketchup, cheddar cheese, tomato paste, basil, oregano, onion, garlic, salt, ground black pepper, eggs, fresh breadcrumb, lean ground beef, eggs

Taken from www.food.com/recipe/scotch-eggs-meatloaf-447629 (may not work)