Falscher Hase (German Stuffed Meatloaf with Eggs)

• 6 Egg
• 120 ml Whole milk
• 80 g Breadcrumbs
• 1 medium Yellow onion
• 1 tbsp Sunflower oil
• 300 g Minced pork
• 300 g Minced beef
• 2 tbsp Dijon mustard
• 2 tsp Dried marjoram
• 1 ½ tsp Fine sea salt
• 1 tsp Black pepper
• 2 tsp Sweet paprika

1. Put 4 of the eggs in a saucepan, cover with cold water and bring to the boil. Simmer for 10 minutes, then drain and cool under cold running water. Peel the eggs and set aside.
2. Heat the oven to 180°C (355°F). Pour the milk over the breadcrumbs in a mixing bowl and leave to soak for 5 minutes. Meanwhile, finely chop the onion.
3. Heat the sunflower oil in a frying pan over a medium heat and cook the onion for 6 to 8 minutes until soft and lightly golden. Tip into a bowl and let it cool for 2 minutes so it does not scramble the mixture. Lightly oil a loaf pan with a little of the oil left in the pan.
4. Add the minced pork, minced beef, the remaining 2 eggs, Dijon mustard, dried marjoram, fine sea salt and black pepper to the breadcrumb mixture. Mix thoroughly with clean hands until evenly combined and slightly sticky. If the mixture feels very loose, work it for another minute to help it bind.
5. Press half the meat mixture into the loaf pan, then nestle the peeled hard-boiled eggs in a line down the centre. Pack the remaining meat mixture over the top and around the eggs, sealing well so the eggs are fully enclosed. Smooth the top into a neat loaf.
6. Stir the sweet paprika with 1 tablespoon water to make a thin glaze, then brush it over the top of the loaf. Bake for 55 to 60 minutes until browned and the juices run clear. Rest in the pan for 10 minutes before slicing.
7. Pour off the pan juices into a small bowl and spoon them over the slices when serving. Slice thickly so each portion gets a piece of egg. Serve hot.

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