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Meatloaf is a recipe you can make for any holiday, but at Easter it takes on a special twist. Instead of the usual fritter or ricotta, the filling is made with hard-boiled eggs, a symbol of rebirth: so, yes, things get a little complicated. But we are not afraid of anything, so here is the recipe with all the tricks for a perfect result! Ingredients for 4 servings: 800 g / 28.21 oz mixed minced meat 1 soft bun Milk as needed Salt, pepper, nutmeg to taste Garlic and parsley to taste 8 tbsp grated Parmesan cheese 4 cubes of thawed spinach 1 cooked carrot 4 boiled eggs 1 raw egg 6-7 slices of speck How to make it: In a large bowl, break up the bread bun and soak it in a little milk at a time, squeezing it with one hand until it is sort of creamy. Add the meat, Parmesan, half a clove of garlic, chopped and crushed, some chopped parsley, salt, pepper, nutmeg and the raw egg. Mix well with your hands or a sturdy spoon. Roll out the dough on a sheet of baking paper, forming a rectangle just over 1 cm thick, almost as large as the sheet. Cover with the other sheet and roll with a rolling pin to even out the thickness. Cut the carrot into 4 strips and place them horizontally on the meat rectangle, well spaced. Place the defrosted and well-wrung spinach on top. Add a little grated Parmesan cheese and cover with a layer of speck. In the middle, place 4 whole hard-boiled eggs in a row. Using the baking paper, carefully roll the meat over the eggs to form a tight cylinder. Seal the edges tightly at the ends, pushing the meat inward to seal. Use the two sheets of baking paper to wrap the meat loaf like a candy. If desired, tie with kitchen twine like a salami. Bake in a preheated oven at 190°C for 40 minutes. While the oven is on, you can prepare baked potatoes as a side dish. Once cooked, allow to cool. They can be served hot or cold the next day (but always cut at that time, not in advance!).