Ingredients:

For the Meatloaf:

800g (28 oz) minced meat

2 eggs

30g (1.1 oz) bread crumbs

10g (0.4 oz) sweet paprika

10g (0.4 oz) salt

5g (0.2 oz) black pepper

5g (0.2 oz) black pepper (duplicate, if intended)

7g (0.2 oz) salt (duplicate, if intended)

For the Filling:

120g (4.2 oz) cream cheese

250g (8.8 oz) ham, finely chopped

200g (7.1 oz) potatoes, boiled and diced

100g (3.5 oz) pickled cucumbers, finely chopped

5 boiled eggs, chopped

Instructions:

Prepare the Meat Mixture:

In a large mixing bowl, combine the minced meat, eggs, bread crumbs, sweet paprika, 10g salt, and 5g black pepper. Mix thoroughly until well combined.

Prepare the Filling:

In a separate bowl, mix the cream cheese, chopped ham, boiled and diced potatoes, chopped pickled cucumbers, and chopped boiled eggs. Mix well to ensure all ingredients are evenly distributed.

Assemble the Meatloaf:

On a large piece of parchment paper or plastic wrap, spread the meat mixture into a large rectangle, about 1/2-inch thick.

Spread the filling evenly over the meat rectangle, leaving a small border around the edges.

Carefully roll the meatloaf, using the parchment paper or plastic wrap to help lift and roll the meat, sealing the filling inside.

Ensure the ends and seams are well sealed to prevent the filling from leaking out during cooking.

Cook the Meatloaf:

Preheat a large, heavy-bottomed pan or skillet over medium-low heat.

Add a little oil to the pan and carefully place the meatloaf in the pan.

Cover the pan with a lid and cook the meatloaf for about 20-25 minutes on each side, or until the meatloaf is cooked through and the internal temperature reaches 160°F (70°C).

Serve:

Once cooked, remove the meatloaf from the pan and let it rest for a few minutes before slicing.

Serve warm.

Enjoy your flavorful and hearty stuffed meatloaf!