In a medium sauce pan over medium heat bring water to boil. Peel the carrots, remove the tops and slice them into quarters. Put them in the boiling water and let simmer for 10 minutes. Remove the carrots with a strainer and set aside.

Peel the hard boiled eggs and cut them into quarters.

In a large bowl combine minced meat, 2 eggs, grated onions, parsley, the squeezed bread slices, salt and pepper. Mix very well with your hand or with the dough attachment of an electric mixer on low speed.

Line a loaf pan with a sheet of baking paper, large enough to cover also the sides. Grease very well the paper with the olive oil.

Extend the meat mixture on the kitchen counter lined with a sheet of baking paper. Shape the meat as a rectangle as long as the length of the loaf pan. Arrange on one side of the rectangle 5-6 carrot slices and the 8 egg quarts. Roll the rectangle into a log together with the sheet of kitchen paper, starting from the side with the stuffing. Lift the log together with the paper, holding from both ends. Place it in the prepared pan and remove the rolled baking paper, leaving the roll on the greased paper.

Bake for about 1 hour at 350 degrees F or until the top and the bottom look well baked. Spread the grated cheddar on top of the roll and bake for 5 more minutes. Remove from the oven and let cool.

Slice the roll into about 1 inch slices. Arrange 2 slices in meal prep containers. Add boiled carrots and green peas to fill up the containers.