Meatloaf Stuffed with Eggs
Preparation steps
Preheat the oven to 180°C (approximately 350°F). Peel hardboiled eggs. Soak rolls in lukewarm water. Peel the onion, finely chop and sauté in 1 tablespoon hot oil until translucent. Remove from the heat and add the thyme. Rinse the potatoes, cut in half lengthwise, place on a baking sheet, drizzle with a little oil, season with salt and bake about 40 minutes.
Squeeze the bread and tear into bite-sized pieces. Mix the ground meat with raw egg and squeezed bread, season with salt and pepper and mix in the onion. Divide the meat mixture in half. Place one half on a baking sheet lined with parchment paper and shape into an oval.
Form a line of hardboiled eggs along the center of the meat, cover with the remaining meat mixture and shape into a loaf. Brush with 2-3 tablespoons oil and bake in preheated oven for 50-60 minutes. Rotate pan occasionally.
Sprinkle rosemary leaves over the potatoes 10 minutes before end of cooking. Slice the meatloaf and serve with rosemary potatoes.
