Meat Loaf

• 1 tablespoon olive oil
• 2 pounds ground chuck
• 8 ounces sweet Italian sausage (about 2), removed from casings and crumbled
• 1 medium red onion, sliced very thin
• 2 tablespoons chopped fresh Italian parsley
• 1 tablespoon finely chopped fresh thyme
• 1 tablespoon finely chopped fresh oregano
• 1/4 cup freshly grated Parmigiano-Reggiano cheese
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 large egg, separated
• 3 hard-boiled eggs, shelled

1. Preheat the oven to 350 degrees. Line a large rimmed baking sheet with aluminum foil, leaving enough foil overhanging the two long sides of the sheet to enclose the meat loaf later. Brush the foil with the olive oil.
2. Place the beef and sausage in a large bowl and, using your hands, mix until well combined. Create a crater with your fist in the middle of the mixture. Add the onions, herbs, Parmigiano-Reggiano, salt, and pepper and mix again until thoroughly blended.
3. Use your fist again to create a crater in the middle of the mixture. Add the egg yolk and mix until thoroughly blended.
4. Divide the meat mixture in half. Shape one half into a log 2 inches wide and 6 to 8 inches long. Arrange the hard-boiled eggs down the middle, so they are lined up, end to end, and press gently into the meat. Make another log of the same size with the remaining meat and place it on top. With your hands, mold the two logs into one. Keep the eggs centered by gently molding the mixture all around them.
5. Transfer the meat loaf to the foil-lined pan. Place the egg white in a small bowl and gently whisk it. Brush it over the top and sides of the meat.
6. Lift the aluminum foil at each of the long sides of the pan and bring it together over the top of the meat loaf, then crimp the edges of the foil together so the meat loaf is tightly encased.
7. Transfer the pan to the middle rack of the oven and cook for 20 minutes.
8. Remove the pan from the oven and carefully open the foil: be careful of escaping steam as it can burn. Return the uncovered meat loaf to the oven and cook until browned, about 20 minutes more. Remove from the oven and let rest for 5 minutes.
9. Cut into 1-inch slices and serve.
10. Wine:
11. I recommend an Argentine or Chilean Merlot. These have a certain level of richness but haven't been aged much, so they're fresh and fruity tasting. I also like them for their high alcohol content, which in my opinion enhances their food friendliness.

olive oil, ground chuck, sweet italian sausage, red onion, fresh italian parsley, thyme, fresh oregano, ubc, kosher salt, freshly ground black pepper, egg, eggs

Taken from www.epicurious.com/recipes/member/views/meat-loaf-1264166 (may not work)