Hungarian meatloaf - Stefánia szelet

1) Preheat the oven to 180°C.
2) Soak the bread slices in milk.
3) Place the oil in a frying pan and fry the onions for a few minutes until translucent.
4) Squeeze the milk-soaked bread, discarding the milk.
5) Place the pork mince in a bowl, with the sautéed onions, garlic, two eggs, squeezed bread, paprika, pepper, salt and finely chopped parsley, combine well using your hands.
6) Place half of the meat mixture on a greased baking sheet and form a rectangle approximately 10cm wide and long enough to lay the boiled eggs out end to end.
7) Lay the hardboiled eggs in a row in the middle. (You can cut the ends off of the eggs, if you want big slices of egg throughout).
8) Cover the eggs with the remaining meat and shape it into a loaf, brush with beaten egg..
9) Place the baking tray in the oven, pour a little water in and cover with foil.
10) Bake for 1 hour and then remove the foil and cook for a further 10 – 15 minutes or until brown.
11) Remove from the tray, cut into slices and serve hot or cold.