Meatloaf with egg and bacon with spinach garnish

Ingredients:

Meatloaf

• 1 kg ground turkey (mix of white and dark meat)
• 5 large eggs
• 2 tbsp + 1/3 cup unrefined olive oil
• 2 stalks celery, finely chopped
• 2 cloves garlic, chopped
• 1 red onion, finely chopped
• 0.5 cups lager
• 2 thick slices of white bread, crusts removed
• 1 cup of milk
• 3 tbsp finely chopped thyme
• 0.5 cup crumbled blue cheese
• 0.5 cups grated sharp white cheddar
• 2 tablespoons Worcestershire sauce
• About 220g smoked bacon (thinly sliced)

Spinach salad with mustard dressing

• 1 shallot
• 1.5 tbsp white wine or apple cider vinegar
• 1 tbsp Dijon mustard
• Juice of 1 lemon
• 450 g farm spinach, washed, trimmed and coarsely chopped

Preparation:

1. Preheat oven to 190°C. Line a baking sheet with parchment paper.
2. Place 4 eggs in a saucepan, cover with water, and bring to a boil over high heat. Then cover the pan with a lid, remove from the heat, and let stand for 10 minutes. Crack the shells and soak the eggs in cold water for a few minutes. Peel and pat dry with paper towels.
3. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add celery, garlic, and onion, season with salt and pepper, and cook until softened, 7-8 minutes. Deglaze the pan with beer. Let cool.
4. Soak the bread in milk.
5. Place the ground beef in a bowl, add thyme, salt, and pepper. Squeeze the soaked bread and rub it with your hands to crumble it into the ground beef. Add the blue cheese, cheddar, Worcestershire sauce, the remaining egg, and the cooled sautéed vegetables. Mix until all the ingredients are evenly distributed.
6. On a baking sheet, form half of the meatloaf into a 25 cm long and 10 cm wide loaf. Then, arrange hard-boiled eggs in the center of the loaf, running the length of the loaf. Top with the remaining meatloaf and shape into a loaf. Cover the meatloaf with strips of bacon, overlapping them. Wrap and refrigerate or bake immediately..
7. Bake the meatloaf for 1 hour on the middle rack of the oven. Then, turn the oven to broil and fry the bacon until crispy. Remove, let rest for a few minutes, then slice and serve with a salad.
8. SaladA few minutes before the meatloaf is done, grate the shallots in a bowl. Add vinegar, Dijon mustard, and lemon juice, and season with salt and pepper to taste. Stir in the remaining olive oil, about 1/3 cup. Stir in the spinach, adding more salt and pepper to taste if needed.
   
   Slice the meatloaf and serve with the spinach salad.