Preheat oven to 400°F.
Place 8 eggs in a pot and cover with cold water. Bring to full boil, turn off heat, cover and let stand 10 minutes. Crack shells and run under cold water to quick-cool. Peel eggs and trim 1/2 inch off of the top and bottom of each egg (the eggs will sit in the center of the meatloaf as it cooks and when you slice it each person will get some yolk and white if the whites have been trimmed a bit.)
Soak bread in milk for 5 minutes.
Heat EVOO and sauté the onions, shallots and garlic to tender. Deglaze with wine and cool.