You must let this meat loaf rest for at least 15 minutes after cooking or the ricotta will run. Once it holds together, be sure to place the sliced meat loaf on top of the sauce so the diner can see the sliced egg inside.

2 tablespoons olive oil
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1 pound lean ground beef
1/2 pound lean ground pork
1 egg, beaten
1/3 cup grated Parmesan cheese
2 tablespoons finely chopped flat-leaf parsley
salt and freshly ground black pepper
2 cups marinara sauce, for serving

For the Filling:
3/4 pound ricotta
1 egg, beaten
2 tablespoons finely chopped flat-leaf parsley
1/3 cup grated Parmesan cheese
1/3 teaspoon grated nutmeg
salt and freshly ground black pepper
2 eggs, hard-cooked and shelled

Heat the oven to 400°F. Butter a 9- x 5- x 3-inch loaf pan.

Heat the oil in a small skillet over medium heat. Add the onion and garlic. Cook until the onion is translucent, about 5 minutes.

In a large mixing bowl, combine the beef, pork, egg, cheese, parsley, salt and pepper to taste, and the cooked onions and garlic. Mix well and set aside.

For the filling:
In a separate bowl, combine the ricotta, egg, parsley, Parmesan, nutmeg, and salt and pepper to taste and mix well.

Line the bottom of the loaf pan with about 3/4 inch of the meat mixture. Build up walls on the inside of the pan that are the same thickness. Fill the center cavity with the ricotta mixture. Force the whole boiled eggs end to end into the ricotta mixture so that the eggs are completely covered by ricotta. Add the remaining meat on top of the ricotta so that the filling is completely covered by the meat.

Place the meat loaf, uncovered, in the hot oven and bake for 50 to 60 minutes, until the top is golden brown. Remove the meat loaf and allow it to rest about 15 to 20 minutes.

In the meantime, heat the marinara sauce. Slice the meat loaf and serve it on a puddle of sauce.