2 tbsp. butter
3 green onions, finely chopped
1 lb. ground pork
1 lb. deboned chicken, chopped
6 oz. cooked ham, chopped
1 tbsp. finely chopped parsley
1 tsp. salt
1/4 tsp. fresh ground pepper
1/4 tsp. allspice
1/2 tsp. thyme
2 eggs, beaten
1 c. milk
1 c. fresh bread crumbs
3 hard cooked eggs

Melt butter in pan. Add green onions. Cook over medium heat 2-3 minutes. In a large bowl, combine softened onions and rest of ingredients, except hard eggs. Mix well. Pack 1/2 the meat mix in 9 x 5 inch pan. Place eggs down center; fill with remaining meat. Pack tight. Cover with foil. Set in large roasting pan containing hot water 1/2 way up to loaf pan.

Bake at 350 degrees for 1 1/2 hours. To serve hot, drain off excess fat. Let rest in pan 15 minutes. Unmold and serve with tomato or cheese sauce. To serve cold, drain off excess fat; cool in pan. Unmold. Wrap well in tin foil. Refrigerate, flavors improve after 2 to 3 days. Serve with chili sauce or mustard flavored salad dressing.