Preheat oven to 200°C (375°F).
Boil 3 of the eggs.
Soak old bread in milk and set aside, until it softens.
In a large bowl, combine ground beef, salt, pepper, 1 egg, parsley and pecorino cheese.
Squeeze the milk out of the bread and add the bread in the bowl.
Mix until thoroughly combined.
Add salami and provolone cheese. Mix just enough to combine.
Place 1/4 of the mixture into a loaf tin (for this recipe, I used a loaf tin that’s 24 cm long, and the depth is 7 cm). Even out the top of the mixture.
Remove the shells of the 3 boiled eggs and place them in the middle of the tin, on top of the mixture.
Add the remaining mixture in the tin, making sure that the eggs are staying in the middle of the tin. Even out the top of the mixture.
Place the tin in the middle of the oven for around 80 to 90 minutes, or until the top has turned darker in color. If the top has turned too dark too quick, cover the tin with an aluminum foil for the rest of the cooking time.
Set aside for around 10 minutes before serving. Pour oil out of the tin (NOTE: Be careful with this, because the oil might still be hot)
Serve. Garnish with parsley and/or more grated cheese, if desired.