Soft-boil the eggs in boiling water for approx. 6 mins. Rinse in cold water, leave to cool in cold water.
Line the cake tin with bacon. Soften the bread in milk for approx. 30 mins. Add the meat, mustard and herbs to the bread, mix and season. Knead well by hand until the ingredients form a compact mass. Transfer half of the mixture to the loaf tin. Peel the eggs, arrange on top. Spread the remainder of the mince mixture on top, press down. Place the overlapping bacon rashers over the mince.
Approx. 35 mins. in the centre of an oven preheated to 180°C. Remove from the oven, tip out onto a tray lined with baking paper. Turn the heat up to 240°C. Cook the meatloaf in the upper half of the oven for approx. 15 mins. to make the bacon crispy.
Combine the balsamic with all the other ingredients up to and including the salt, serve the vinaigrette with the meatloaf.