Easter Meatloaf - cooking recipe

Ingredients

4 medium eggs
4 tbsp butter
2 medium onions, finely diced
1 bunch parsley, finely chopped
1 kg minced beef
2 None stale bread rolls, softened in water
2 tsp dried marjoram
2 None bay leaves
4 slices bacon
1 kg floury potatoes, peeled and chopped
200 ml vegetable stock
1/4 tsp grated nutmeg
600 g carrots, sliced
300 g frozen peas
150 g sour cream
1 tbsp plain flour
None None chives, chopped for garnish

Preparation

Preheat the oven to 400\u00b0F with a shallow tray of water in the bottom. Hard boil 3 eggs. Place the eggs in a saucepan and cover with water. Bring water to a boil over medium heat. Once the water reaches a boil, remove from the heat. Let eggs sit in hot water for 12 minutes, drain then run under cold water. Peel.
Heat 1 tbsp butter in a frying pan and saute 1/2 the onions then remove from the heat and add 1/2 the parsley. Add the ground meat, 1 egg, bread, and marjoram and season. Form 3/4 of the mixture into a loaf-shaped \"body\", placing 2 hard boiled eggs in the middle. Make the head with the remaining mixture, placing 1 hard boiled egg in the center. Place both pieces in a roasting pan, use bay leaves for ears, cover the body in bacon, drizzle with 1 tbsp melted butter and bake for 60-70 mins.
Meanwhile, prepare the vegetables. For the potatoes, cook in boiling salted water for about 20 mins until soft, drain then mash with the vegetable stock, 1 tbsp butter and grated nutmeg. For the carrots and peas, heat 1 tbsp butter in a pan and briefly saute the carrots, season, add 1 cup water and simmer for 8-10 mins, adding the peas for the final 3 mins.
Remove the meatloaf from the oven, transfer to a serving plate and keep warm. For the gravy, deglaze the roasting pan with 1 cup boiling water. Add the sour cream and flour and simmer for 5 mins, until thick. Season then add the remaining parsley. Serve garnished with chopped chives.