When I was a kid, I considered it a treat when meatloaf showed up on the menu at our house. Meatloaf isn't a typical Italian dish, and my family was typically Italian, so we didn't have meatloaf often. When my mother did make it, she did so the only way she knew how - like a big, giant, loaf-shaped meatball! That's right. Mom would just take all of the ingredients that she usually put in her famous (to me, anyway) meatballs and make a meatloaf instead. Pretty smart, actually, because forming a whole bunch of meatballs is a lot more labor intensive than just molding a huge hunk of chopped meat into one loaf. Instead of the traditional ketchup topping, she would drizzle some marinara sauce on top. Dad was from the "old country" and ketchup was just not his thing.
The other thing I remember about Mom's meatloaf was that she strategically placed several hard boiled eggs inside before baking it. We kids all fought over those eggs! Getting one in your slice was like finding the prize in a box of Cracker Jack. Even though you knew they were in there, finding one was still kind of fun. I don't know. Maybe those meatloaves of days gone by spawned my affinity for hiding tasty little surprises in otherwise unassuming food.
I created this recipe for Meatloaf Involtini a couple of years ago for National Meatloaf Appreciation Day, sponsored by Serious Eats. Don't let the fancy name scare you. Involtini are nothing more than little meat roll-ups filled with various ingredients. Traditionally, they are made with slices of beef or veal. I figured I could use the same concept for a meatloaf. So instead of hard boiled eggs, I stuff my meatloaf with garlic, herbs, pine nuts and an assortment of Italian cured meats and cheeses. The loaf is rolled up jelly roll style and baked in a little shower of tomato sauce.