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Place 5 eggs in cold water, cover with water, bring to a boil then cover pan and let stand 8 minutes (2 minutes shy of hard-boiled eggs). Drain eggs. Crack shells and soak in cold water to loosen. Peel eggs.
Heat skillet with spices to toast then add oil and stir to heat and add onions, carrots, chili, ginger and garlic. Stir to soften a few minutes then deglaze the pan with sherry and cool.
Preheat oven to 375˚F.
Place the meat in bowl. Squeeze excess milk from bread and crumble into crumbs as you add to meat. Season the meat with salt and pepper. Combine ketchup and sriracha. Add half the mixture to meat. Add cooled curry spice, vegetables, cilantro or parsley, and scallions to meat. Beat 2 eggs and add to meat mixture. Combine meatloaf mix.
Line a large baking sheet with parchment and place loaf mix down in large free-form rectangle shape. Set the cooked eggs end to end through the meat, then build the loaf up and around the eggs. Finished loaf should be 3 to 4 inches high and 10 to 12 inches long with the eggs evenly nested so once cut the hard boiled egg sliced will be at center of your loaf. Brush the loaf with remaining ketchup and sriracha sauce and bake 60-75 minutes until cooked through. Let the meatloaf stand 10 minutes, then slice and serve with a dollop of mango chutney and naan bread alongside.