Wielkanocna Pieczeń (Polish Easter Roast Loaf with Eggs)

• 6 Egg
• 10 g Unsalted butter
• 1 medium Yellow onion
• 3 cloves Garlic
• 80 ml Whole milk
• 80 g Breadcrumbs
• 400 g Minced pork
• 300 g Minced beef
• 2 tsp Dried marjoram
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 2 tbsp Dijon mustard

1. Put 4 of the eggs in a saucepan, cover with cold water, and bring to the boil. Simmer for 9 minutes, then drain and cool under cold running water; peel once cool enough to handle.
2. Heat the oven to 180°C (355°F). Melt the unsalted butter, then cook the yellow onion with a pinch of the fine sea salt over medium heat until soft and translucent; add the garlic for the last 1 minute, then cool slightly.
3. In a mixing bowl, stir the whole milk into the breadcrumbs and leave for 5 minutes to hydrate. Add the minced pork, minced beef, dried marjoram, remaining fine sea salt, black pepper, Dijon mustard, the cooled onion mixture, and 2 eggs, then mix until very well combined and slightly sticky.
4. Pack half the meat mixture into a buttered loaf tin, pressing it firmly into the corners. Nestle the hard-boiled eggs in a line down the centre, then cover with the remaining meat mixture and seal well so the eggs are fully enclosed.
5. Bake for 55 to 65 minutes until firm and browned, and the centre is piping hot. Rest in the tin for 10 minutes, then turn out and slice thickly to show the eggs; serve warm or cold with extra Dijon mustard on the side.

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