Pour water into a pot and bring it to a boil. Add the eggs and cook for 7 minutes over medium heat. Then cool them in cold water, peel, and rinse.

Peel the onion and garlic and finely grate them. Rinse the spinach, wash the parsley, and roughly chop them.

Preheat the oven to 190 °C.

Place the minced meat in a bowl. Add the onion, garlic, spinach, and parsley. Season with mustard, soy sauce, oregano, salt, and pepper. Mix everything.

Shape a loaf about 3 cm thick from half of the meat mixture and place it in a baking dish. Arrange the cooked eggs in the center and gently press them in. Shape a second loaf from the remaining meat and cover the eggs with it. Wet your hands with lukewarm water and smooth the surface of the meatloaf.

Pour a little water into the dish, place it in the oven, and bake for 40 minutes until golden.

Pour water into a pot and bring it to a boil. Peel the potatoes, wash them, and cut them into pieces. Salt the boiling water, add the potatoes, and cook for 10–15 minutes.

Wash the wild garlic and finely chop it.

Drain the potatoes and add butter. Blend until smooth, add the chopped wild garlic, and season with salt to taste.

Remove the meatloaf from the oven, let it rest for 5–7 minutes, then slice it.

Serve the meatloaf on plates with the purée.