Two Lookin' At Ya Meatloaf

Several years ago we had a good family friend who played football for the Oklahoma Sooners.  Every year the Sooners meet up with the University of Texas Longhorns and play a game in the Cotton Bowl at the Texas State Fair in Dallas.  It's known as the Red River Rivalry.  We would always have our friend over for dinner the week of the big OU/Texas game.  You know, to fuel him up so he'd be ready to beat the heck out of Texas.  Big, burly boys like meatloaf right?  I thought so.  So I made this version, sliced it up and put it on the serving platter only to hear, "What the heck is this?" from my husband.  Our friend replied, "I don't know but it's got Two Lookin' At Ya."  And the name stuck.  And the tradition stuck.  Every year we have this meal the week of the OU/Texas game.  You know for luck.  Because we're superstitious like that.  Try this version, it's meaty and doesn't have any bread crumb/cracker filler.  Just simple, hearty, meaty flavor, with the unusual but tasty addition of hard boiled eggs.  Go OU!

What the heck is that?

The Line-Up

Season beef with seasoned salt, pepper
and garlic salt.

Place half of the beef mixture
in bottom of casserole dish,
creating an oval shape.
Top with pairs of boiled eggs.

Cover with remaining beef and
press edges together to seal.



Pour tomato sauce over meatloaf.
Top with chopped parsley and bake.



Let rest before slicing and serving.

Two Lookin' At Ya Meatloaf

3 pounds ground beef (80% lean)
seasoned salt to taste
pepper to taste
garlic salt to taste
4-6 large eggs, hard boiled and peeled
1 (16 ounce) can tomato sauce
chopped fresh parsley

Preheat oven to 350 degrees F.  In a large bowl mix together beef, seasoned salt, pepper, and garlic salt.  In the bottom of a greased 9x13-inch casserole dish, form 1/2 of the meat mixture into an oval shape.  Place eggs in pairs down the length of the meat.  Arrange remaining meat mixture over the eggs, pressing edges together to seal.  Pour tomato sauce over top and around meat.  Sprinkle with chopped parsley.  Bake for 1 1/2 hours.  Remove from oven.  Let stand 10 minutes before slicing and serving.