In a large bowl, combine the salt, pepper, garlic, onion, oregano, parsley, thyme, beaten egg, milk, and breadcrumbs. Mix well.
Add the ground beef and ground pork, and mix until fully combined.
Place a sheet of aluminum foil on your work surface, then lay a sheet of parchment paper on top.
Spread the meat mixture evenly over the parchment, covering to the edges.
Arrange the hard-boiled eggs lengthwise down the center, and place the carrot and bell pepper sticks on either side of the eggs.

Starting at one edge, roll up the meat mixture, peeling away the paper as you go, then finish by wrapping the paper around the meat roll.
Wrap the roll tightly in aluminum foil and seal the ends.

Place the roll on a baking sheet and bake in a preheated oven at 350°F (178°C) until the meat is fully cooked. The internal temperature should reach 155°F (68°C).
Let the meat rest for about 15 minutes, then remove the foil and paper.
Slice the meatloaf into medallions for serving.

MUSHROOM SAUCE
INSTRUCTIONS
Heat the olive oil in a pan and sauté the garlic and onion.
Add the mushrooms and thyme, and cook until the mushrooms are tender.
Stir in the béchamel sauce and heat over medium heat.
Serve the mushroom sauce with the German meatloaf.