We are always traveling; packing to go, unpacking on arrival, cobbling together meals.     “Like a band of Gypsies, we go down the highway”.  That Willie Nelson song always runs through my head whenever I’m leaving home.

Jade and I are going to Paris on the train tomorrow (53 minutes) and even though it’s only for a couple of days, I feel like a gypsy; I hadn’t really planned anything for dinner tonight and there were no leftovers, pets were not lined out with a keeper and the carry on is in the garage.    Okay, go to the garage, call M. Parret, look in the freezer.

For some reason I had a kilo, about 2 pounds, of ground pork in the freezer.   Hmm.  I’ve always wanted to do the boiled egg thing in the center of a meat loaf, what the hey, today’s the day!

I decided to make mini meatloaves, because they’re cute and I could take two up to our son in Paris.   Hey, yeah!

Gypsy Meat Loaf

2 lbs lean, ground pork

1 egg beaten

1/2 cup fine bread crumbs

1 tsp oregano

1 tsp basil

1 tbsp garlic powder

1 tsp salt

1/2 tsp pepper

2 cup tomato sauce

4 hardboiled eggs

Mix the pork, beaten egg, bread crumbs, oregano, basil, garlic powder, salt, pepper and 1 cup of the tomato sauce together in a large bowl.  Divide the meat into four parts and form into rough rectangles.   Put 1 boiled egg in the center of each rectangle and close the meat around the egg, forming a small meat loaf, with the egg in the center.  Bake at 350 degrees for about 50 minutes.  Slice and serve with the remaining tomato sauce.