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1
Pre-heat the oven to 375 degrees F. Line a baking sheet with parchment.
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2
Place four eggs in a pot, cover with water, place over high heat and bring to a boil.
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3
Then cover the pot, remove from the heat and let stand for 10 minutes.
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4
Crack the shells and soak a few minutes in cold water.
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5
Peel and dry on paper towels.
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6
Heat the 2 tablespoons EVOO in a skillet over medium-high heat.
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7
Add the celery, garlic and onion, season with salt and pepper and cook to soften, 7-8 minutes.
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8
Deglaze with the beer.
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9
Cool.
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10
Soak the bread with the milk.
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11
Place the meat in a bowl, add the thyme and sprinkle with salt and pepper.
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12
Squeeze out the liquid from the bread and rub between your hands to crumble as you add to the meat.
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13
Add the blue cheese, cheddar, Worcestershire sauce, the remaining egg and the cooled vegetables.
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14
Mix to combine.
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15
On the baking sheet, form half of the meat into a 10-inch long x 4-inch wide brick.
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16
Then center the hard boiled eggs lengthwise down the loaf.
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17
Top with the remaining meat and form a loaf.
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18
Coat the meatloaf with overlapping straps of bacon.
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19
Wrap and store for a make-ahead meal or bake right away.
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20
Bake the loaf for 1 hour on the center rack.
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21
Then switch on the broiler and brown the bacon top until crisp.
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22
Let stand a few minutes before serving.
