Egyptian-Greek Meat Loaf

10 x potatoes
2 lb ground beef
2 x cloves garlic, minced
3/4 cup dry bread crumbs
2 tbl chopped fresh parsley
1 tbl crushed dried mint
1 x egg
1 3/4 tsp salt
1 1/2 tsp pepper
2 x hard cooked eggs
3 tbl lemon juice (fresh)
2 tbl dried oregano
2 tbl olive oil
Peel and quarter potatoes. In large pot, cover potatoes with cold water; bring to boil and cook for 10 minutes. Drain and set aside.
In bowl, mix together beef, garlic, bread crumbs, parsley, mint, raw egg, 1 1/4 tsp of the salt, and 1 tsp of the pepper; form into an oval loaf. Scoop out two spoonfuls of the meat from the top of the loaf; place hard cooked eggs lengthwise into the hollows, covering tops with meat mixture. Place meat loaf in shallow roasting pan; surround with potatoes. Combine lemon juice, oregano, oil and remaining salt and pepper; drizzle over potatoes. Pour in 3/4 cup of water. Bake at 325 for 1 1/2 hours or until meat thermometer inserted in meat loaf registers 170.

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