Serves 8-10
Prep time: 25 minutes
Cook time: 1 to 1½ hours
5 ounces carrots, thinly sliced
4 ounces fresh or frozen peas
1 pound minced meat
3 ounces fresh whole wheat breadcrumbs (made with wheat and gluten-free bread)
2 tablespoons tomato puree
½ ounce chopped parsley
2 beaten eggs
4 ounces low-fat Parmesan cheese, shaved
3 hard-boiled eggs, shelled
1. Steam the carrots and peas until tender, then let cool. In a large bowl, combine the minced meat, breadcrumbs, tomato puree, parsley, and beaten eggs until well mixed. Fold in the cooled carrots and peas.
2. Form the mixture into a ball and divide in half. Press half into the bottom of a greased 2-pound loaf pan, firming it into the corners and creating a slight dip in the center.
3. Sprinkle the shaved Parmesan cheese into the dip. Arrange the hard-boiled eggs in a row down the center. Top with the remaining mixture, pressing firmly around the sides and top to fully encase the eggs.
4. Cover with foil and bake on the middle rack of a preheated 350°F oven for 1½ hours.
5. Invert onto a plate to cool. Slice, garnish with chopped parsley, and serve. Refrigerate leftovers for up to one week.
