• In a large bowl, combine and mix the ingredients, first with a fork and then with your hands, until smooth and well blended.
• Preheat the oven to 180C /356F degrees (static function).
• Place the mixture on a sheet of baking paper and, using your hands, give it a cylindrical shape, although it is still imperfect.
• With your hands, make a space in the center where you will place the carrots, lightly pushing them with your fingers. The eggs you only have to lay (see photo below).
• Still, with your hands, close the meat over the filling and help yourself with the baking paper; give it a cylindrical shape. Wrap the meatloaf in the sheet of paper and bake in a preheated oven for 40 minutes.
• Remove the meatloaf from the oven and let it cool before removing the baking paper and grease from the baking sheet.
• Cut the meatloaf into approximately 1 cm slices if serving immediately; otherwise, wrap in foil and store in the refrigerator for two days.
• Reheat the sliced meatloaf in a hot oven by covering the pan or serving at room temperature.

Tips

• If you can prepare the meatloaf a day or two in advance, it will taste better.
• Store in the freezer for up to 1 month.