Picnic Meat Loaf
['2 pounds ground pork', '1/2 pound ground chicken', '6 ounces cooked chicken sausages (about 2 medium links, casings removed), chopped', '1 tart apple (such as Granny Smith), peeled and grated', '1/3 cup diced onion', '1/3 cup bread crumbs', '2/3 cup cream (or evaporated milk — any fat content is fine)', '1 teaspoon dried thyme', 'Kosher salt and freshly ground black pepper to taste', '1 egg', 'plus 3 hard-boiled eggs']
1. Preheat oven to 350°F. Spray a 9-by-5-inch loaf pan with cooking spray.
2. In a large bowl, combine all the ingredients but the hard-boiled eggs.
3. Press half the mixture into the pan, then gently press in the hard-boiled eggs, end to end. Mold the remaining mixture on top.
4. Cover with foil and bake until the juices run clear when you poke the loaf with a sharp knife, 1 1/2 hours.
5. Remove from oven and let cool for 30 minutes. Take the loaf from the pan, let it cool completely, then wrap it well and chill overnight.
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