Eggilicious Meatloaf with Sun-dried Tomato Relish

Ingredients

• 1 can (14 oz/ 398 ml) diced tomatoes
• 2 tbsp Sun-Kissed Tomato Dip Mix, Bruschetta Seasoning, or Pizza Seasoning
• ¹⁄₄ cup brown sugar
• 1 tsp balsamic vinegar
• 2 tbsp olive oil
• 2 large eggs
• ¹⁄₄ cup low-fat milk
• 1 cup dry breadcrumbs
• 3 tbsp Beef & Steak Seasoning or Chili Seasoning
• 2 lbs (900 g) lean ground beef, chicken or turkey
• Sea Salt, to taste
• 3 hard-cooked eggs, peeled

Preparation

1. Combine all relish ingredients in Multipurpose Pot - 8 cup. Bring to a boil, then cover and simmer for about 15 min to thicken and let flavours blend.
2. Preheat oven to 375° F.
3. For the meatloaf, whisk eggs with milk in a large bowl. Stir in breadcrumbs and seasoning. Crumble in beef and season with sea Salt. Mix well.
4. Divide meat mixture into 6 equal portions. Place 3 portions on Sheet Pan lined with parchment paper. Shape and flatten each into a small rectangle. Make a dip in each and place 1 hard-cooked egg in centre. Cover each with remaining meat portions and press edges together to form mini loaves.
5. Bake in centre of oven 30–35 min, until an instant-read thermometer registers an internal temperature of 160° F. Let stand 5 minutes, then slice.
6. Serve with relish.