Categories: Beef, Jewish 
      Yield: 6 servings 
  
      2 lb Beef, minced                        2    Garlic clove; crushed 
      3 sl Bread; soaked                       1 ds Nutmeg 
           OR I tried:                         1 ds Allspice 
    1/2 c  Bread crumbs, Italian                    Salt 
      2    Egg                                      Pepper 
      4 oz Parsnips; grated                    1 tb Parsley; chopped 
    1/2 c  Stock                               6    Egg; hard-boiled, peeled 
      1    Carrot; grated                           Margarine 
      2    Onion; chopped*                 
  
  Mix all the ingredients except the hard-boiled eggs and the margarine. Put 
  half the mixture into a well-greased loaf pan (I found that I didn't need 
  to oil the pan), then put the whole hard-boiled eggs in a row down the 
  middle of the meat and cover with the remaining meat mixture.  Dab the top 
  with margarine as desired:  a lot if the meat is lean, very little if it is 
  fat.  Bake for 15 minutes in a 500 F. oven, then reduce the heat to 350 F. 
  for about 45 minutes, until brown on top.  Serve warm or cold in thick 
  slices so the egg centers each piece. 
   
                                          Jewish Cooking for Pleasure 
                                          Molly Lyons Bar-David