Garnished Dalyan Köfte (Turkish Stuffed Meatloaf Roll)

In a small saucepan, combine 1 tablespoon of tomato paste (salça), 1 tablespoon of vegetable oil, 1 cube of sugar, 1 teaspoon of oregano, 1 crushed clove of garlic, 1 teaspoon of salt, and half a water glass (about 100 ml) of water, then bring to a boil. (If it becomes too thick, add a little more water.) Remove from heat once it has boiled.

Grate 1 large onion. Add 1 kg (about 2 lbs) of ground meat on top, crack in 2 eggs, and add 3 tablespoons of breadcrumbs. (Optionally, you can also chop a handful of parsley at this stage.) Add 1 dessert spoon of salt and 1 teaspoon of black pepper, then knead until all the ingredients are well combined. Line a baking tray with parchment paper, place the meatloaf mixture on top, and spread it out into a rectangle with your hands. Rinse and drain 1 can of mixed vegetables and arrange them lengthwise along one edge of the meat mixture. Place 3 hard-boiled eggs side by side on top of the vegetables, then roll it up into a log shape and seal the sides. (Rolling this way is easier, but the traditional method is to seal from the sides and join on top.) In a small bowl, whisk 1 egg white with a little water until foamy. Using a brush, coat the surface of the rolled meatloaf with the egg white mixture. Bake in a 170°C (340°F) oven until lightly browned. Remove from the oven, pour the prepared tomato sauce over the top, and return to the oven to finish baking. Once cooked, slice and serve. Enjoy!