Who says you can't have fun with your food. Try this meatloaf and you'll be thinking of egg puns all day. 

Recipe:
1 pound medium ground beef
1 medium onion, grated or pureed in the food processor
1 cup bread crumbs (I like to use the Italian seasoned one)
2 teaspoons Worcestershire Sauce
1 tablespoon dry parsley flakes
7 eggs
Salt and Pepper to taste

Directions:
Bring a water to a boil in a large pot. Add 5 of the eggs (save the remaining two for later). Let the eggs boil in the water for 7 minutes. Do not over cook the eggs, over cooked eggs have a very sulfuric taste and these eggs will cook a little more once they go into the oven, but you can't undercook them because they will collapse under the weight of the meat. 7 minutes is the magic number here. 

After 7 minutes remove the eggs and quickly place them in a large bowl with ice water and set aside. 

Preheat the oven to 350 C. 

In a large bowl add all the other ingredients (meat, onion, breadcrumbs, Worcestershire Sauce, parsley, 2 eggs, and salt and pepper). Use your hands to mix until everything is well incorporated. 

On a piece of parchment paper (or tin foil) press out the meat mixture into a rectangular shape that is just a bit shorter than your baking dish. Make sure to use a baking dish with a lip otherwise the juices will flow into your oven. 

Peel the medium boiled eggs and place them lengthwise across the meat mixture about 1/3rd of the way down (not directly on the edge). 

Grab the end of your parchment paper and very carefully begin to roll to meat mixture into a log. Go slowly, and do not apply any pressure otherwise you will break the eggs. Continue to roll, pulling the parchment paper away from the meat so the meat can stick to itself. 

The ends of your meat should slightly overlap, you can pinch it carefully to make them adhere. To seal the ends, just push the edges inward and the meat will begin to stick to itself. 

Place the meatloaf seam side down into the baking dish.

Place the meatloaf into the oven and cook for approximately 30 minutes. The top should have browned a bit and the juices should be flowing. 

Remove from the oven and slice to serve. The eggs should be cooked perfectly at this point. Top with gravy or ketchup to kick it up a notch.