Roman Meat Loaf

• 2 eggs, beaten
• 1/4 cup creamy Italian dressing, bottled
• 1 1/2 cups soft breadcrumbs
• 2 teaspoons instant minced onion
• 1 1/2 teaspoons Italian herb seasoning
• 1 teaspoon salt
• 1/4 - 1/2 teaspoon pepper
• 2 lbs ground beef round
• 1 cup mozzarella cheese, shredded
• 1/4 cup fresh parsley, snipped
• 3 hard-boiled eggs
• 3 tablespoons creamy Italian dressing, bottled
• 1 1/2 teaspoons prepared mustard
• 1/2 teaspoon sugar

1. In a large bowl combine beaten eggs, 1/4 cup creamy Italian dressing, bread crumbs, onion, herb seasoning, salt and pepper. Add ground beef, mix well.
2. In a 12 x 7 x 2-inch baking dish, pat half the meat mixture to a 9 x 4-inch rectangle. Sprinkle 1/2 cheese and all parsley on top to within 1-inch of all edges.
3. Peel and place hard-cooked eggs end to end down the center of the rectangle.
4. On wax paper pat remaining meat mixture to a 9 x 4-inch rectangle. Sprinkle remaining cheese on top to within one-inch on all edges, press cheese into meat.
5. Invert on top of egg rectangle. Remove wax paper.
6. Now shaping meat into a loaf about 10-inches long, seal ends and sides well.
7. Make shallow diagonal cuts on top of loaf forming diamond shapes. Bake uncovered in 350 degrees oven for 1 hour.
8. For Sauce Topping: Combine remaining 3 tablespoons salad dressing, mustard and sugar, drizzle over the loaf. Bake 15 minutes more or until done. Transfer to serving platter, let stand 10 minutes before slicing.

eggs, italian dressing, breadcrumbs, onion, italian herb seasoning, salt, pepper, ground beef, mozzarella cheese, fresh parsley, eggs, italian dressing, mustard, sugar

Taken from www.food.com/recipe/roman-meat-loaf-455323 (may not work)