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1
Take the meat from the refrigerator and mix it with the beaten eggs, grated onion, pepper, and salt 30 minutes before you intend to start baking it.
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2
Shape half the meat into a layer and place the hard-cooked eggs lengthwise on it.
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3
Top the remaining meat and shape into a loaf.
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4
The loaf should be roughly an oval or oblong about 2 1/2 inches high in the center if you do not use eggs, or a little higher if you do.
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5
Place in the center of a 9 x 15 inch baking pan.
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6
There should be about 1 1/2 to 2 inches of space between the loaf and the sides of the pan.
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7
Preheat the oven to 350 degrees.
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8
Saute the green pepper and onion in the butter until soft but not brown.
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9
Stir in the canned tomatoes, tomato sauce, garlic, and bay leaf.
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10
Keep the reserved liquid from the canned tomatoes on hand to be added to the sauce if it thickens too rapidly.
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11
Simmer the sauce for a minute or two, then pour around the meat loaf in the pan.
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12
Place in the middle of the oven.
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13
After 15 minutes, or when the top of the meat loaf is sealed, start basting with the sauce.
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14
Bake for 45 minutes to 1 hour if the eggs are inside; if there are no eggs, bake for 1 1/2 hours to be moderately well done, or a little less if you like it rare, as I do.
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15
Add the tomato canning liquid to the pan juices if they thicken before the meat loaf is done.
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16
Serve the meat loaf sliced.
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17
Skim the fat off the sauce, adjust the seasoning, and serve on the side of spooned over the slices.
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18
Rice is a good accompaniment for this.
