For the meat loaf
: Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
Place 4 eggs
in a pot, cover with water, place over high heat and bring to a boil. Then cover the pot, remove from the heat and let stand 10 minutes. Crack the shells and soak a few minutes in cold water. Peel
and dry on paper towels.
Heat the 2 tablespoons EVOO in a skillet over medium-high heat. Add the celery, garlic and onions
, season with salt and pepper and cook to soften, 7 to 8 minutes. Deglaze
with the beer
Soak the bread with the milk
Place the meat in a bowl, add the thyme
and sprinkle with salt and pepper. Squeeze out the liquid from the bread and rub between hands to crumble as you add to the meat. Add the blue cheese
, Worcestershire sauce, the remaining egg and the cooled vegetables. Mix to combine.
On the baking sheet form half the meat into a 10-inch long by 4-inch wide brick. Then center the hard-boiled eggs lengthwise down the loaf. Top with the remaining meat and form a loaf. Coat the meatloaf
with overlapping straps of bacon. Wrap and store for a make-ahead meal or bake right away.
Bake the loaf 1 hour on the center rack. Then switch on the broiler and brown the bacon top until crisp
. Let stand a few minutes, and then slice and serve with the salad.
For the salad: When the loaf is about ready, grate
the shallot in a bowl. Add the vinegar, Dijon and lemon juice
, and season with salt and pepper. Whisk
in the remaining EVOO, about 1/3 cup. Toss with the spinach
and adjust the seasoning with salt and pepper.
Slice the meat loaf and serve with the spinach salad.