Meatloaf with spinach and egg

Preheat the oven to 200°C.

Boil 4 eggs for 8 minutes. Run the eggs under cold water and peel them.

Finely chop the shallot. Heat (sunflower) oil in a large skillet and sauté the shallot. Then add the spinach and cook until wilted. Drain the cooked spinach in a colander. Squeeze out the moisture and finely chop. Set aside.

Mix the minced meat with the breadcrumbs, 2 eggs and the Original Spice Blend - Tuscany.

Line a loaf pan with baking paper. Cover the bottom and sides of the pan with the ground meat mixture and smooth it out. Cover the ground meat with half the spinach. Then arrange the 4 boiled eggs on top, in a row next to each other. Cover the eggs with the remaining spinach and then cover with the remaining ground meat. Press gently.

Bake the meatloaf for 40 to 50 minutes, or until cooked through. The core temperature should be 70°C.

Let the meatloaf cool slightly and remove it from the pan. Cut the loaf into thick slices and serve with, for example, mashed potatoes and a fresh salad.