Stefani Meatloaf

Place all the eggs in a pot except one, which you'll use for the meat mixture. Boil them for at least 6 minutes so the yolks set firm.

In a large bowl, combine the ground beef, the raw egg, finely chopped shallot, salt, black pepper, savory and, if you like, a little garlic powder. Mix well until evenly combined.

Once the eggs are done, boil the carrot until tender. To speed things up, cut it into quarters or long sticks first.

Peel the boiled eggs and cut them into quarters. Lay a sheet of aluminum foil on the counter and spread the meat into a rectangle. Arrange the eggs, carrot and pickles down the middle. If the pickles are small, you can leave them whole. Use the foil to roll everything into a tight log and carefully move it to a baking dish. Add a little water to the bottom of the dish so nothing burns while it bakes.

Bake in an oven preheated to 180 °C (356 °F) until cooked through. The meat may release liquid while baking; spoon it off carefully if needed. Toward the end, you can raise the temperature slightly for a golden crust.

Let the meatloaf rest for a few minutes before slicing. Serve it on a bed of mashed potatoes with a fresh salad for a complete, balanced meal.