To boil the eggs place them in a small pot, cover with water, add some salt and bring to a boil. Turn off the heat and let the eggs stand, covered, for 12 minutes. Drain and rinse well with cold water. Let cool and peel.

Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.

Break the white bread into small pieces, place it into a bowl, cover it with the milk and let soak until needed.

Grate the onions or chop them very finely. Grate the garlic. Chop the parsley.

Place the ground meat in a large bowl. Add the onions, garlic, soaked bread, the two raw eggs, dried herbs, chopped parsley, paprika powder, salt, and pepper. Mix well with your hand.

Place about half of the meat in a roasting tin, form a long shape of about 23 cm/ 9 inch, arrange the hard-boiled eggs on top and cover with the rest of the meatloaf mixture. Give the meatloaf a nice form, oiling your hands lightly for this purpose.

Pour the canned tomatoes and the oil around the meatloaf, add some salt, pepper, and more dried herbs.

Bake for 40 to 60 minutes or until the juices run clear. Let rest for about 15 minutes and serve with potatoes and vegetables or salad of choice.