Egg Meatloaf

Preparation:

Preparation: In a bowl mix the minced meat, bacon, raw eggs, breadcrumbs, cheese and a pinch of pepper and grated nutmeg. To prevent the meatloaf from being too dry, use breadcrumbs that are not too dry, or dipped in milk and squeezed. Season with salt and add a few spoonfuls of milk to the mixture in order to obtain a consistent dough which, however, can be worked easily. With your hands shape the dough giving it the shape of a salami, put the shelled eggs in the center of the meatloaf and put the salami back together, pressing well with your hands so as not to have empty spaces. Heat the butter in a pyrophile, add the chopped onion and immediately after the meatloaf, making it brown evenly. Then pass the container into the preheated oven at 180 degrees and cook for about 45 minutes. Serve the meatloaf hot or cold, with a side of green beans in a salad, scented with fresh mint or sautéed in a pan with butter.