Thoroughly mix ground meats, onion, bread crumbs, 3 tablespoons cold wate, and
eggs. Season with salt, paprika, mustard and parsley. Blend ingredients thoroughly.
Flatten out meat mixture in the shape of an 8-inch square. Arrange whole hard cooked
eggs in a row along the middle of the meat. Fold sides of meat patty over the eggs.
Shape meat carefully into a loaf resembling a flat bread loaf. Occasionally rinse
hands in cold water to prevent sticking.
Cube 2 strips bacon; cook in a Dutch oven about 2 minutes. Carefully add the
vegetable oil; heat.
Place meatloaf in the Dutch oven and cook until browned on all sides.
Cut remaining bacon strips in half and arrange over the top of the meatloaf.
Place uncovered Dutch oven in oven for about 45 minutes.
While meat is baking, gradually pour hot beef broth over the top of the meatloaf, brushing
occasionally with pan drippings.
When done, remove meat to a preheated platter and keep it warm.
Add 1/4 cup of hot water to pan and scrape all particles from the
bottom. Bring to a gentle boil and add cornstarch that has been mixed with 1/4 cup
water. Cook until bubbly and thick.
Remove from heat and stir in sour cream. Reheat to warm.