Meatloaf Stuffed with Eggs (Hungarian)

This is a very popular meatloaf, especially in Hungary. It's stuffed with a hard-boiled egg making for an impressive table display.

4 eggs, hard-boiled
1 slice white bread or buns (I used 1 ciabatta roll)
1 eggs
1 lb ground beef
4 cloves garlic
1 small red onion
1 tsp. sea salt
1 tsp. black pepper, freshly ground
1 tsp. Vegeta Seasoning preferably Chicken Flavour Bouillon
2 Tbsp. ground paprika
1 Tbsp. ground marjoram
⅔ tsp. ground nutmeg
1 Tbsp. extra-virgin olive oil
¼ cup breadcrumbs

Preheat an oven to 385°F (195°C/175°C fan, Gas Mark 5).

Cook 4 eggs and soak the bread in the water. Let it soak the water in.

Put the minced meat in a mixing bowl and salt it. Add the grated garlic, chopped onion, paprika powder, Vegeta seasoning and black pepper. Mix thoroughly and allow to stand.

Meanwhile, squeeze the water out of the bread and process it into the minced meat. Beat in the remaining 1 egg and mix well.

Taste and season with marjoram and nutmeg to taste. Line a medium-sized baking sheet with baking paper and smear the paper with oil.

Dived the meat into two parts in a ratio of ⅔ -⅓, kneading a loop from both. Make a ditch into the larger piece and put the boiled eggs one after the other, then cover with the smaller part of the meat.

Brush the top of the meatballs with oil and gently roll around with breadcrumbs.

Bake in a preheated an oven for 30-40 minutes until nice red.

We can serve it with a salad and mashed potatoes.

Makes 6 people.