Meatloaf with Minced Meat, Eggs, and Sun-Dried Tomatoes

For the Meatloaf

• 1 kg minced pork
• 2 tablespoons olive oil
• 1 cup finely chopped onion
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 cup finely chopped parsley
• 2 eggs
• 1 tablespoon Dijon mustard
• ½ cup breadcrumbs
• 1 tablespoon oil from sun-dried tomatoes
• 2 tablespoons sheep's milk yogurt
• 1 level teaspoon artysia (cumin)
• 1 level teaspoon curry powder
• 1½ teaspoons salt
• 1 pinch black pepper
• 4 hard-boiled eggs, peeled
• 10 sun-dried tomatoes, finely chopped

For the Potatoes

• 1½ kg potatoes
• 6 tablespoons sunflower oil or olive oil
• 1 teaspoon salt
• a little black pepper
• 1 teaspoon artysia (cumin)
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• 1 cup water

1. In a pan, heat the olive oil and sauté the onion until it softens and becomes translucent. Add the garlic, stir for a few seconds, and remove from heat.
2. In a large bowl, combine the minced meat, tomato paste, sautéed onion and garlic, parsley, eggs, mustard, breadcrumbs, oil from the sun-dried tomatoes, yogurt, artysia (cumin), curry powder, salt, and pepper.
3. Knead very well until all ingredients are combined. Lay out a large piece of non-stick parchment paper and spread the minced meat on it in a rectangular shape.
4. Spread the sun-dried tomatoes in the center and arrange the hard-boiled eggs in a row. Using the parchment paper, carefully roll the minced meat into a log and seal the parchment paper tightly like a candy wrapper.
5. Place the meatloaf roll in a baking pan.

For the Potatoes:

6. Peel the potatoes, rinse them, and cut them into 2 or 4 pieces, depending on their size. Place them in a bowl and add the oil, salt, pepper, artysia (cumin), rosemary, and thyme. Mix well.
7. Mix well and arrange them around the meatloaf roll in the baking pan. Carefully pour the water into the pan.
8. Bake in a preheated oven at 180°C for 1 hour and 30 minutes.
9. Open the parchment paper and continue baking for another 20–25 minutes, until the meatloaf and potatoes are beautifully browned.
10. Let the meatloaf rest for 10 minutes before slicing, so it holds its shape.