One of the first times my husband ever had dinner at my parent’s house, my mom made one of her favorite recipes, a turkey meatloaf with some soft boiled eggs and green beans tucked inside. As he was licking his plate clean, he said, “This was so delicious, but I have to ask, what is it?”
"Meatloaf", my mother, who is Russian, responded.
My husband laughed. He let her down gently. This is not the traditional meatloaf that his, or any other families, were eating in the 90s when meatloaf was all the rage. He agreed that it was a loaf of meat, but the egg and vegetables brought it to a level that was beyond meatloaf. he now refers to it as non-american meatloaf. My mom was distraught. She thought she was making an american dish.
Place eggs in a medium sized pot and cover with cold water by about 1 inch. Bring to a boil, turn off heat and cover with a lid for 6 to 7 minutes. Drain water and rinse eggs under cold water over eggs for about a minute. Let cool, then carefully crack and peel.
In a food processor, combine onion, garlic, butter, and 3 tablespoons parsley. Pulse until minced. Transfer to bowl.
Add ground turkey, egg yolk, bread crumbs, salt and pepper. Mix well.
Transfer meat mixture to a baking dish. Shape into a loaf, making a large gap in the center that is about a ½ inch from the edges on all sides. Place eggs in the middle, then tuck green beans around the eggs lengthwise. Shape meat around eggs, closing the hole and making a loaf. Bake for 50 minutes.
Meanwhile, make the sauce. Combine greek yogurt, lemon juice, remaining parsley (chopped), mustard, and horseradish.