Boiled Egg Meatloaf

Preparation:

Preparation: Mince the two types of meat and collect them in a large bowl, add the breadcrumbs soaked in milk, well squeezed and chopped, the fresh eggs and the finely chopped shallot. Mix the ingredients together and sprinkle the mixture obtained with the necessary salt and a generous grinding of pepper. Incorporate the added ingredients and continue to mix until you have obtained a homogeneous mixture. Transfer it to the moistened work surface and shape it briefly, forming a central hollow; inside this place four shelled hard-boiled eggs, one in a row, and cover them with the mixture itself, in order to obtain a cylindrical meatloaf of regular shape. Arrange it in a well-buttered baking dish and put it in the preheated oven (180 degrees) for about 45 minutes, taking care to turn it gently from time to time, so that it browns evenly on all sides. At the end, remove the meatloaf from the oven and let it rest for a few minutes, then transfer it to a serving plate and serve it in thin slices with a side of buttered peas or other vegetables of your choice.