Step 1: Prepare the Meatloaf Filling
Boil the eggs: Boil 4-5 eggs for about 10 minutes until hard-boiled. Once cooked, place them in cold water to cool, then peel and set them aside.
Cook the carrot: Boil or steam 1 medium carrot until soft. Once cooked, dice it into small pieces and set aside.
Chop the onion and parsley: Finely chop 1 medium onion and a handful of fresh parsley. Set them aside for mixing with the minced meat.
Step 2: Mix the Meatloaf Ingredients
Combine the ingredients: In a large mixing bowl, combine 700 g of minced meat, the chopped onion, cooked diced carrot, parsley, 1 raw egg, 50 ml of milk, and season generously with salt, paprika, and black pepper.
Mix well: Using your hands or a spoon, mix all the ingredients thoroughly until everything is well incorporated and the mixture is smooth. The milk helps keep the meatloaf moist and tender, while the spices add depth of flavor.
Step 3: Shape the Meatloaf
Prepare the parchment: Grease a large sheet of parchment paper with a little milk to prevent the meat from sticking.
Form the meatloaf: Take about 3/4 of the minced meat mixture and spread it evenly on the parchment paper, shaping it into a large rectangle. This will form the base of the meatloaf.
Add the boiled eggs: Place the peeled boiled eggs in the center of the minced meat rectangle, spacing them evenly. If you prefer, you can also cut the eggs in half before placing them, but whole eggs give a nice visual effect when sliced.
Top with remaining meat: Use the remaining 1/4 of the minced meat to cover the eggs, forming a sausage-like roll. Shape the meatloaf by rolling the meat mixture around the eggs, ensuring the eggs are completely enclosed.
Wrap the meatloaf: Carefully wrap the meatloaf tightly in the greased parchment paper, ensuring the ends are sealed. Then wrap it again in aluminum foil to hold everything together during baking.
Step 4: Bake the Meatloaf
Preheat the oven: Preheat your oven to 200°C (400°F).
Bake the meatloaf: Place the wrapped meatloaf on a baking tray and bake for 45 minutes at 200°C (400°F). This ensures that the meat is cooked through and juicy.
Step 5: Prepare the Potatoes
Make cuts in the potatoes: Wash 4 medium potatoes and make thin, even cuts along the top of each potato, being careful not to slice all the way through. This creates a “hasselback” effect, which allows the potatoes to get crispy during baking.
Season the potatoes: In a small bowl, mix 3 tablespoons of vegetable oil with minced garlic, salt, paprika, and black pepper. Brush this mixture generously over the potatoes, making sure it seeps into the cuts.
Bake the potatoes: Place the potatoes in a greased baking dish and bake alongside the meatloaf for 40 minutes at 200°C (400°F). They will become crispy on the outside and tender on the inside.
Step 6: Unwrap and Finish Baking
Remove the foil: After 45 minutes, remove the meatloaf from the oven and carefully unwrap the foil and parchment paper. Be cautious as steam may escape.
Bake uncovered: Return the unwrapped meatloaf to the oven and bake for an additional 10 minutes. This will allow the meatloaf to develop a beautiful golden-brown crust.
Step 7: Serve
Slice the meatloaf: Once baked, let the meatloaf rest for 5-10 minutes before slicing. The eggs inside will create a stunning visual effect when you cut into the loaf.
Serve with potatoes: Serve the meatloaf slices alongside the crispy baked potatoes. Optionally, garnish with fresh chopped dill for extra flavor and color.
