Polish Meatloaf with Egg

Ingredients

• 1kg of pork mince
• 1 onion
• 1 tsp of butter
• 6 eggs
• 2 garlic cloves
• 1 tsp of salt
• 1 tsp of black pepper
• 1 tsp of ground paprika
• a handful of fresh parsley
• a few twigs of fresh thyme (optionally 1 tsp of dried thyme)

Method

Start with hard-boiling 5 of 6 large or medium size eggs.

Fill a pot with tap water. Gently place the eggs in the water. Bring the water to a boil. Then, let the eggs cook for a further 10 minutes.

Drain the water and let the eggs cool naturally before peeling them.

Peel the eggs and set aside.

Finely chop the onion. Heat butter in a pan and fry the onion until golden brown.

Crush the garlic, chop the parsley, separate the thyme leaves from the stems and chop the leaves.

Preheat the oven to 180C.

Line the tray with baking paper.

Preferred tray size is 15.7 x 28.3 x 6.2 cm.

Place the meat in a large mixing bowl and add 1 raw egg, salt, pepper, crushed garlic, chopped thyme, and parsley.

Add the fried onion and mix all ingredients thoroughly until well combined.

Place half of the meat mixture on a baking tray and arrange the eggs in the middle.

To fit your tray and achieve a visual yolk effect when slicing the finished meatloaf, you can cut off the ends of the eggs.

Cover with the other half of the meat and sprinkle with ground paprika on top.

Cover the top with aluminium foil and bake for 50 minutes.

After removing the aluminium foil, bake for an additional 5-10 minutes, or until nicely browned.

Remove from the oven and let cool slightly before slicing

Slice and consume hot and cold, based on your preferences.

Store any leftovers in the refrigerator and consume them within three days.