Preparation
Step 1:
Peel the onion, dice it and fry in a pan with a little oil until translucent. Peel the vegetables, dice them and set aside.
Step 2:
Place the minced meat, flour, egg, fried onion and parsley in a saucepan and mix well – preferably by hand. Season to taste with salt and pepper.
Step 3:
Shape the mixture into a long loaf and place it in a casserole dish or a deep baking tray.
Step 4:
Next, use your hand to form a long indentation, fill it with the hard-boiled eggs (cooked for approx. 7 minutes), and seal the mixture up again. Preheat the oven to 180 degrees (top and bottom heat).
Step 5:
Arrange the bacon slices completely across the top of the mixture in an even layer, then distribute the reserved vegetables evenly around the sides of the meatloaf and sprinkle with salt. Place everything in the oven.
Step 6:
After about 15 minutes, pour the salted water over the top. Leave to bake for a further 45 minutes. Baste the roast with the stock from time to time. Serve hot straight after baking.
