Egg and Spinach Stuffed Meat Loaf

3 slices crustless white bread

6 oz spinach leaves

12 oz ground beef

12 oz ground pork

1 cup finely grated parmesan

1 teaspoon minced fresh rosemary leaves

2 eggs, beaten

3 boiled eggs

2 cloves garlic, minced

1 medium onion, minced

salt and pepper

2 tablespoons olive oil

1/2 cup beef broth

1/2 cup white wine

Tear bread into small pieces and transfer to food processor. Process until finely ground and set aside. Bring a saucepan of water to boil, cook the spinach in the boiling water for about 15-30 seconds, and immediately transfer spinach with a slotted spoon to a bowl of ice water. Drain spinach and set aside.

Heat oven to 400 degrees. In a large bowl, combine bread crumbs with the beef, pork, cheese, rosemary, beaten eggs, garlic and onions, and season with salt and pepper. Transfer half the mixture to a baking tray and using your hands, form the meat mixture into a 4" by 8" rectangle about 1" thick. Arrange half of the spinach on top of the rectangle in a 2"-wide strip down the middle. Arrange the hard-boiled eggs end to end on top of the strip of spinach, and top the eggs with the remaining spinach. Shape the remaining meat mixture into a 4" by 8" rectangle and lay it over the spinach, eggs, and meat. Press the meat gently around the eggs to form a uniform loaf, pinching top half of meat together with bottom half and smoothing any seams.

Brush meat loaf with oil and bake for 30 mins. Pour in broth and wine and continue cooking meat loaf, basting every 10 minutes or so with liquid, until an instant-read thermometer inserted into the loaf registers 155 degrees, about 20 more minutes. Using a spatula, transfer meat loaf to a cutting board and let rest 5 minutes. When serving, cut meat loaf into thick slices and spoon some of the reserved cooking liquid over the top.