MEATLOAF ROLL WITH HALLOUMI AND EGGS

• • 1 kg pork mince
• • 1 cup grated halloumi cheese
• • 1 cup finely chopped onion
• • 1 cup finely chopped parsley
• • 1 teaspoon garlic powder
• • 1 teaspoon cinnamon
• • 1 teaspoon paprika
• • 1 teaspoon curry powder
• • ½ teaspoon spice (cumin)
• • 1 tablespoon mustard (mild)
• • 1 tablespoon tomato paste
• • ½ cup ground breadcrumbs (galeta)
• • 2 eggs
• • 1 ½ teaspoons salt
• • ½ teaspoon black pepper
• • 1/3 cup milk

For the Filling

• • 4 hard-boiled eggs
• • a little flour

For the Potatoes

• • 1 kg potatoes
• • 1/4 cup olive oil
• • 1 teaspoon thyme
• • 1 teaspoon spice (cumin)
• • 1 teaspoon curry powder
• • 1 teaspoon salt
• • 1 pinch pepper
• • ½ cup hot water

1. 1. In a bowl, combine all the ingredients for the mince and mix well. Cut a large piece of non-stick baking paper and sprinkle the middle of its long side with breadcrumbs. Place half of the mince mixture on top. Crumble the halloumi cheese in half and cut the cherry tomatoes in half, spreading them over the cheese. Sprinkle with oregano (thyme). Place the remaining mince on top and shape it into a roll. Sprinkle the entire roll with the remaining breadcrumbs. Close the baking paper and twist it like a candy wrapper to seal it tightly. If the paper isn't long enough, cut another large piece. Place the mince roll in a baking pan.

For the Potatoes:

1. 1. Peel the potatoes, rinse them, and cut them in half if they are small, or into quarters if they are larger. Place them in a large bowl and add the olive oil, thyme, cumin, curry powder, salt, and pepper. Mix well and place the potatoes in the baking pan around the sides of the mince roll. Carefully pour in the water. Bake in a preheated oven at 200°C (392°F) for 1 hour. Remove from the oven, open the baking paper slightly, and continue baking for another 20 minutes so the roll browns nicely. Remove the baking paper completely and continue baking for another 20 minutes until the dish is nicely browned.