Meatloaf with Mushroom Sauce

 3/4 pound ground chuck
 3/4 pound ground pork
 3/4 pound ground veal
 1/2 cup finely chopped onion
 2 slices bread, crusts removed
 1/2 cup milk
 2 eggs, lightly beaten
 1/2 cup ketchup
 1 tablespoon Worcestershire sauce
 2 teaspoons Dijon mustard
 salt and pepper
 1 large hard-cooked egg, peeled
 2 tablespoons diced onion
 8 ounces sliced mushrooms
 1 tablespoon vegetable oil
 1 tablespoon flour
 2 cups beef broth

In a large mixing bowl, combine ground meats; blend with the finely chopped onion and set aside.

Tear the trimmed bread into small pieces; soak in the milk until most of the milk has been absorbed. In a medium bowl, combine the soaked bread with the beaten eggs, ketchup, Worcestershire sauce, and mustard. With your hands, blend the egg mixture thoroughly with the meat. Season with salt and pepper. Place one-third of the meat mixture on a baking sheet (with sides), mounding it slightly in the center. Form mixture into an oval shape. Place the hard-cooked egg in the center; mound the remaining meat on the top and pack down. Bake meatloaf in a preheated 400° oven for one hour.

While the meatloaf is baking, sauté the diced onion and mushrooms in the oil until tender. Add the flour; cook until lightly browned. Add the broth and simmer for about 10 minutes. Season to taste with salt and pepper. To serve, slice the meatloaf; top with mushroom sauce.

Meatloaf serves 6.