Roman Meat Loaf - cooking recipe

Ingredients

2 eggs, beaten
1/4 cup creamy Italian dressing, bottled
1 1/2 cups soft breadcrumbs
2 teaspoons instant minced onion
1 1/2 teaspoons Italian herb seasoning
1 teaspoon salt
1/4 - 1/2 teaspoon pepper
2 lbs ground beef round
1 cup mozzarella cheese, shredded
1/4 cup fresh parsley, snipped
3 hard-boiled eggs
3 tablespoons creamy Italian dressing, bottled
1 1/2 teaspoons prepared mustard
1/2 teaspoon sugar

Preparation

In a large bowl combine beaten eggs, 1/4 cup creamy Italian dressing, bread crumbs, onion, herb seasoning, salt and pepper. Add ground beef, mix well.
In a 12 x 7 x 2-inch baking dish, pat half the meat mixture to a 9 x 4-inch rectangle. Sprinkle 1/2 cheese and all parsley on top to within 1-inch of all edges.
Peel and place hard-cooked eggs end to end down the center of the rectangle.
On wax paper pat remaining meat mixture to a 9 x 4-inch rectangle. Sprinkle remaining cheese on top to within one-inch on all edges, press cheese into meat.
Invert on top of egg rectangle. Remove wax paper.
Now shaping meat into a loaf about 10-inches long, seal ends and sides well.
Make shallow diagonal cuts on top of loaf forming diamond shapes. Bake uncovered in 350 degrees oven for 1 hour.
For Sauce Topping: Combine remaining 3 tablespoons salad dressing, mustard and sugar, drizzle over the loaf. Bake 15 minutes more or until done. Transfer to serving platter, let stand 10 minutes before slicing.