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1
Combine all ingredients well and shape into a smooth loaf. In a large, non-stick skillet, heat the oil and quickly brown the loaf on all sides, turning carefully. Cool until manageable, and gently place the loaf into a mesh bag, tying the end tightly.
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2
Note: This step can be prepared the night before, sealing the loaf in an airtight bag or container. Wait until the morning to brown it.
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3
Stew
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4
Soak the beans overnight and drain.
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5
In a non-stick skillet, saute half the onions in olive oil until golden and arrange to cover the bottom of a slow cooker coated with cooking spray. Toss the potatoes, remaining onions and the beans with the paprika, salt and pepper (to taste). Add to the cooker.
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6
Then put in the meatloaf, eggs and garlic, cover with water, and seal the cooker lid.
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7
Turn on high, cooking for 6-7 hours, until the beans are soft.
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8
To serve, remove the eggs, garlic and meatloaf onto a plate. Pour the stew into a wide-mouthed serving bowl. Remove the mesh bag from the meatloaf and place on top. The eggs can be arranged either in their shells to show off their beautiful color or peeled. The garlic, too, can be positioned to decorate the bowl.
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9
To make the hamin a meal in one, remove the eggs and garlic earlier and allow to cool a bit. For an appetizer, plate in individual bowls an egg and some trimmed scallions. Remove a few cloves of garlic and spread on a thick slice of bread.
