Classic Bulgarian Rulo Stefani

Hard-boil 1 pieces Eggs size M in simmering water for 9 minutes, cool under cold running water, peel them, and set aside.

Parboil 30 gr Carrots for 8 minutes until tender-crisp, then slice them into long batons alongside 30 gr Pickled Cucumber.

Finely grate ¹/₄ head Onions and combine 15 gr Breadcrumbs (fine) with 15 ml Milk (whole) in a small bowl, letting it soak for 3 minutes.

In a large bowl, combine 200 gr Minced meat mixture with the soaked breadcrumbs, grated onion, ¹/₂ pieces Eggs size M, 1 tbsp Savory Dried, ¹/₂ tsp Ground cumin, ¹/₂ tsp Black Pepper - Powder, and ¹/₂ tsp Table salt, then knead vigorously for 5 minutes until sticky and homogenous.

Preheat the oven to 180°C (356°F) and spread the seasoned meat mixture onto a sheet of parchment paper into an even rectangle approximately 1.5 cm thick.

Arrange the peeled hard-boiled eggs in a single line down the center of the meat, then place the carrot batons and pickled cucumber strips along both sides.

Roll the meat tightly around the filling using the parchment paper, pinch both ends and the longitudinal seam closed to prevent juices escaping, and transfer seam-side down onto a baking tray.

Stir ¹/₂ tbsp Sunflower oil and ¹/₂ tsp Red pepper powder together in a small ramekin, then brush the mixture evenly across the entire surface of the meatloaf.

Bake in the preheated oven for 50 minutes until golden brown and sizzling, then let the meatloaf rest undisturbed for 10 minutes before slicing into thick rounds.