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1
To make the sauce, combine all ingredients for the sauce in a medium sauce over medium-low heat.
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2
Whisk to thoroughly mix.
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3
Bring the sauce to barely a simmer and remove from the heat.
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4
To add an extra dimension to the sauce, saute 4 ounces (1/2 a package) of sliced mushrooms with olive oil in separate saute pan until golden brown and add them to the sauce.
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5
To start the base for the meatloaf, finely mince the carrot, onion, garlic cloves, and 4 ounces (1/2 a package) of mushrooms.
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6
Saute the vegetables over medium heat in a large saute pan in a tablespoon of olive oil until soft.
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7
In a large mixing bowl combine the sauteed vegetables, bread crumbs, milk, salt, pepper, and eggs.
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8
Let this mixture sit for about minute to allow the bread crumbs soak up the milk.
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9
Add the ground beef to the mixing bowl.
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10
Use your hands to completely mix all the ingredients together.
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11
Your hands will get very messy, use gloves if desired.
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12
Place the mixture in the refrigerator for about a half hour to let it set.
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13
After the mixture had chilled, form a ball of meat with a hard boiled egg in the center.
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14
There should be enough to form 3 to 4 of these balls.
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15
Use rolled up tin foil to form a circle to stand the large meatloaf balls on.
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16
Cook in a preheated 350F oven for about 45 to 60 minutes, until the outside is golden brown.
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17
Another option is to cook them on the grill with some wood chunks to add a little smoke flavor.
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18
Remove from the oven and let meatloaf rest for 5 minutes.
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19
Remove the foil.
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20
Slice, add sauce, and enjoy.
