Preheat the oven to 180 degrees C, air circulation, rack in the centre of the oven.

In a large bowl lightly mix the minced meat with the 2 eggs and the breadcrumbs.

Add the onions, garlic, tomatoes, oregano, parsley, oil, paprika, all-spice, salt & pepper. Mix and knead well for 7-8 minutes so that the meat absorbs all the wonderful flavors and becomes light. If the texture of the mixture is too light, then add some more breadcrumbs. Cover with plastic wrap and let rest in the refrigerator for 30 minutes.

In the meantime, place the eggs in a medium size pot on high heat, salted water covering the eggs. Once the water boils turn off the heat and let stand for 10 minutes. Drain, rinse well with running water and once the eggs cool, peel them. Keep aside for the stuffing.

Take the meat mixture from the refrigerator and on a big flat surface, place a piece of parchment paper. With your hands wet with water, arrange half of the meat mixture on the paper as a base, add the eggs lengthwise side by side; place the rest of the mixture and roll the parchment paper to form a roll, so that it is curved down over the eggs in an arc shape.

Unroll carefully the meatloaf in a lightly oiled, large, deep baking pan, and with a small brush baste on top with the egg yolk. Cook for about 50-60 minutes until nicely colored, with the last 10 minutes turning the roll on the other side to brown.

Take out of the oven and let rest for 10 minutes covered with aluminum foil. Slice into generous portions and serve.