Stefani Roast

Delicious meatloaf with hard-boiled eggs.

Hard-boil the eggs that will be wrapped in the meatloaf. Slice or cube the stale bread. Place it in a bowl and pour milk over it. Let it sit until the bread is completely soaked.
Peel the onion and garlic, then finely chop them. Also finely chop the parsley.
Heat oil in a pan and sauté the chopped onion until translucent. Add the garlic in the last minute of cooking, and once it becomes fragrant, remove the pan from the heat and let the contents cool.
In a large bowl, combine the ground meat, beaten egg, soaked and squeezed bread, parsley, sautéed onion and garlic, and seasonings. Mix the ingredients well with clean hands, and if the mixture is too soft, add some breadcrumbs.
Let the meat mixture rest for a few minutes. Meanwhile, peel the hard-boiled eggs and preheat the oven to 180 degrees Celsius. Grease a smaller baking dish with oil.
Place the meat mixture on a clean work surface (you can also place food foil underneath) and shape it into a rectangle. Place the hard-boiled eggs in the center and cover them with the meat mixture. Shape it into a loaf.
Carefully transfer the prepared loaf into the greased baking dish, and pour water or broth into the dish.
Bake the Stefani roast in the preheated oven for about 1 hour. During the last 5-10 minutes of baking, brush the top with oil and switch the oven to the broil function to brown the top nicely.
Cover the baked roast with aluminum foil for 5-10 minutes to let the meat rest, then slice it into thick pieces and serve.