- 10 extra-large organic eggs, divided
- 3 cups peasant bread or stale Italian bread, coarsely chopped or torn
- 1 cup milk
- 1 onion, finely chopped
- 1 large shallot, finely chopped
- 4 cloves garlic, finely chopped
- 1/2 cup dry white wine
- 2 pounds ground lamb
- Sea salt (go easy) and coarse black pepper (go heavier)
- 1 teaspoon dried oregano or 1 tablespoon fresh oregano, chopped
- 1 tablespoon lemon zest
- 1 package organic frozen chopped spinach, defrosted and drained, then separated
- Freshly grated nutmeg
- 2 tablespoons extra virgin olive oil (EVOO), plus some for drizzling
- 1/2 cup finely crumbled feta cheese
- 1/2 cup mint leaves, finely chopped, plus some for garnish
- 1/2 cup parsley leaves, finely chopped plus some for garnish
- Lemon wedges, for serving
Pre-heat the oven to 400°F.
Place 8 eggs in a pot and cover with cold water. Bring the water to a full boil, turn off the heat, cover and let stand for 10 minutes. Crack the shells, then run the eggs under cold water to quick-cool. Peel the eggs and trim 1/2 inch off of the top and bottom of each egg (the eggs will sit in the center of the meatloaf as it cooks and when you slice it each person will get some yolk and white if the whites have been trimmed a bit.)
Soak the bread in the milk for 5 minutes.
Heat the EVOO and sauté the onion, shallot and garlic to tender. Deglaze with the wine and cool.
Place the lamb in a mixing bowl, then wring out the bread and crumble it over the mixing bowl with your fingertips. Season with sea salt, pepper, oregano and lemon zest. Add the spinach and season it with a hint of freshly grated nutmeg. Beat the remaining 2 eggs and add them to the bowl along with the cooled onion, shallot and garlic and the feta cheese crumbles, mint and parsley. Mix well to combine.
Form a 10-inch x 2-inch-high long layer of meatloaf on a baking sheet, pressing down to create a trough in the middle for the eggs. Top with a line of the hard boiled eggs running down the center, then use the remaining meatloaf mixture to encase the eggs in the center of the loaf. Drizzle the loaf with EVOO and roast for 1 hour, then switch on the broiler to crisp up the top. Let stand for 10 minutes, then garnish with more chopped herbs. Serve with lemon wedges alongside.