For a richer flavor in the classic stuffed meatloaf with eggs, first sauté the onions, garlic, and mushrooms in a little olive oil. Start preparing the meatloaf by placing all the ingredients in a large bowl. Knead them very well for a long time until the mixture is fluffy. Let it rest covered in the refrigerator for about 30 minutes to blend the flavors. Shape the mixture into a large loaf with the eggs and place it in a long, deep baking dish.

Cut the potatoes into slices or wedges and place them in the baking dish. In a pot or bowl, mix the broth, tomato paste, and olive oil. Pour over the meatloaf. Bake at 350°F on the bottom rack for 1 hour and 30 minutes. If the top of the meatloaf starts to brown too quickly, cover it with parchment paper or aluminum foil. After baking, drain the pan drippings into a pitcher. If you want more sauce, add beef broth.

In a pot, heat 1/4 cup olive oil and sauté the flour for 3-4 minutes until it darkens slightly, always stirring with a whisk. Gradually add the sauce from the meatloaf, stirring and allowing it to thicken for a few minutes. Taste to see if it needs salt and pepper. Cut the meatloaf into thick slices on a platter. Arrange the glazed potatoes next to it and pour over the rich meat sauce.