N'Awlins Meat Loaf (semi-quick/ freezer meal)

Meatloaf with boiled eggs and bacon? Only in N'Awlins! :) The first time I made this it took me longer than I thought it would but the more I made it, the more tricks I learned and now it's really not that long to make. It just takes a while to cook (most meatloafs are around 50 minutes). If you don't have time to prep and cook this, make it on the weekend, refrigerate it or freeze it (depending on how soon you are going to use it) and cook it later!

1 1/2 lb ground beef
1/2 cup bread crumbs
1 large raw egg
1 tbsp. basil (fresh)
1/8 tsp. oregano
1/4 tsp. thyme
1 cup finely chopped onion (or 1/2 an onion)
1/2 cup finely chopped celery (or about 1 stalk)
1/4 cup finely chopped bellpepper (or 1/2 bellpepper)
1 tbsp. finely chopped fresh parsley
1 1/2 tsp. salt
1 tsp. black pepper
3-4 strips meaty smoked bacon
3 large hard-boiled eggs (shortcut hint: boil while you make the meat mixture)
1/2 sliced shallots
2 tbsp. flour

Preheat your oven to 350. In a small bowl, mix together all dry ingredients: basil, oregano, thyme, breadcrumbs, black pepper, and salt. Put the meat in a large mixing bowl and toss in mixture. Then, add all the other ingredients except the last four on the list. Do not shortcut by "dumping" them all together! When you have the mix blended well, separate the meat into two equal portions.
At this point, take a 6-by-9 loaf pan and grease the bottom and sides. Pack one portion of the meat in the bottom. Place the 3 boiled eggs in the middle lengthwise. (Either push them down, or I use my knuckles to premake indents so the eggs stay in place when you cut it to serve.) Then take the section portion of the meat and pack it into the pan on top the eggs. Be sure to push the meat together on the sides so the layers don't separate when cooking. Finally, palce the strips of bacon on the top of the loaf and tuck in the sides. Place in the oven and bake for about 50 minutes (or until the bacon is crispy and the meat is golden brown). Lastly, drain the pan drippings into a small pan, slowy add shallots and flour. Simmer on low heat, constantly stirring until a roux is formed (mixture is thickened). Pour the mixture ontop of the meatloaf and serve!


**Make it later instructions**
Follow the instructions above, except DO NOT cook it. When you do get ready to bake it, follow the same baking instructions, just remember to make roux and pour it ontop. (It takes 2-3 mintues to make the roux.) If you freeze it, remember to thaw it out overnight.