Preheat oven to 350 °F.
Spread the meat on a parchment paper into a rectangular shape (approximately 12' x 10"), until it's about 1 cm thick.
Start layering the filling ingredients in the middle, along the long side of the rectangle: place the sauteed mushrooms at the bottom, add the shredded cheese, chopped ham, chopped pickles.
Flatten the filling a bit, and lay the peeled boiled eggs, one after the other.
Add the boiled carrots sticks on both sides.
With the help of the parchment paper, take both sides of the meat and bring up, to shape like a log. Using your fingers, 'seal' any gaps. Place the meatloaf, seam side down, on a greased baking pan.
Mix the egg white with 1 Tbs flour and brush over the meat. Drizzle with olive oil, and salt.
Quarter the shallots, cut the carrots in thick match sticks, and add to the pan, on both sides of the meatloaf. Add oil, salt and pepper, and about 1 cup of water to the pan.
Bake for about 45 minutes, take out, sprinkle some cheese on top of the meatloaf (optional), and return to the oven for another 10 minutes.
Let the meat rest for 10-15 minutes before slicing (to preserve the juices inside).
Serve with the roasted veggies, salad or other side of choice.