Easter meat roll with egg

Ingredients

• 700 g Beef mince
• 220 g Bacon slices
• 100 g Cheddar, grated
• 5 pcs Eggs, whole
• 1 pcs Onion, peeled, chopped
• 50 g Parsley, fresh, minced
• 1 tbsp Cumin, ground
• 1 tsp Salt, fresh ground
• 1/2 tsp Pepper, fresh ground

Method

1. Preheat the oven to 200°C. Cook 4 eggs until hard-boiled, for 10 minutes in simmering water.
2. In a mixing bowl, combine ground beef, parsley, cumin, salt, pepper, cheddar cheese, and one reserved egg.
3. Mix well and leave in the fridge for an hour.
4. Line the bacon slices into a bundt form, slightly overlapping next to each other. Pour one third of the beef mixture into the form by gently pushing it to spread equally. Place the eggs into the form and cover them with the remaining beef mixture.
5. Be careful in pushing the mixture between the eggs and the bacon on the side too to cover the eggs on all sides. If you wish, you can cover the top of the mixture with more bacon but it's not necessary.
6. Place the form into the upper tray of the oven then cook for about 40 minutes or until ready at 250°C.
7. Slice the roll after cooled then serve.