Meatloaf Stuffed with Eggs - serves 4

Preparation time: 10 minutes - cooking time: 75 minutes.

3 eggs, hard-boiled
50 g stale bread
25 g onions
20 g butter
500 g ground beef, pork or a mixture of both
1 egg, beaten
25 g breadcrumbs
1 tbsp chopped fresh parsley
Oil or butter, to grease baking dish
Salt and pepper to taste

Peel the hard-boiled eggs and quater them lengthwise.
Soak the stale bread in water, and when soft, squeeze out the excess water and mince.
Peel and chop the onion and fry in butter until lightly golden- set aside.
Mince the meat with the bread, onion and beaten egg.
Add salt and pepper and knead until all ingredients are combined.
Sprinkle the breadcrumbs on a large board and place the meat mixture on top, spreading it fairly thin to form a rectangle (A4 size).
Place egg quarters along one side, pointing them towards the middle. Sprinkle with parsely.
Roll the meat up into a thick cylinder, starting from the side where the eggs are so that they will be in the middle.
Heat the oven to 220C/425F. Grease a fairly deep baking dish.
Add the meatloaf, basting with some oil/butter. Cover tray with foil and bake for 1 hour 15 minutes, basting frequently.
Cut into slices and serve.