1. HEAT oven to 375ºF.
2. ADD 6 eggs to pan of boiling water. Return water to boil; cook eggs 7 min. (Eggs should be cooked just to soft-cooked stage.) Drain eggs; rinse under cold running water 1 min. Drain.
3. PLACE onions in large microwaveable bowl; cover with waxed paper. Microwave on HIGH 3 min. Add meat, stuffing mix, carrots, water, ketchup, garlic and remaining egg; mix just until blended.
4. PRESS half the meat mixture onto bottom of 10-cup fluted tube pan sprayed with cooking spray. Peel cooked eggs; place horizontally over meat mixture in pan. Cover with remaining meat mixture; pinch edges together to seal.
5. BAKE 1 hour or until done (160ºF). Let stand 10 min. Meanwhile, warm gravy.
6. INVERT tube pan onto serving plate to remove meatloaf. Cut into slices. Serve topped with gravy.

Variation: Substitute 1 lb. new red potatoes for the 6 cooked eggs. Microwave potatoes on HIGH 6 min. or until tender before placing over meat mixture in pan as directed.

Keeping it Safe: Follow these safety tips when serving leftover meatloaf. If you opt for cold sandwiches, remove the meatloaf from the refrigerator just before you prepare the sandwiches, then serve them immediately. If you reheat the meatloaf, make sure that it is heated through, with an internal temperature of at least 165°F when tested in center with an instant-read thermometer.