Sink your teeth into a hearty, home‑style classic with this Meatloaf stuffed with egg (Stefania vagdalt) — a comforting Hungarian‑style meatloaf where seasoned pork is blended with bread soaked in milk, onions, garlic, paprika and herbs, then wrapped around hard‑boiled eggs for a satisfying center surprise. As it bakes to a golden crust, the flavors meld together to produce a juicy, savory loaf with a rich texture. Serve it warm with potatoes or a fresh salad for a cozy family meal — or slice it chilled for an impressive cold platter. This dish brings together traditional taste, comforting richness, and a visually striking presentation.
Meatloaf Stuffed With Egg (Stefania Vagdalt)
Print RecipeIngredients
- 50 Dekagram (dkg) minced pork
- 1 Piece roll
- 2 Decilitre (dl) milk
- 1 Piece onion
- 4 Piece garlic cloves
- 2 Tea spoon (tsp) salt
- 1 Tea spoon (tsp) black pepper
- 2 Tea spoon (tsp) sweet paprika powder
- 1 Piece egg
- 4 Piece egg stuff
- 3 Table spoon (tbsp) parsley
Instructions
Try this perfectly cooked meatloaf for a cozy family dinner, juicy and moist with a nicely browned thick crust and a hidden surprise the hard boiled eggs. Slightly braise the onion on a table spoon oil and let it cool down. Cook and peel 4 eggs as well. Macerate the sliced roll or bread in 1-2 dl milk for 5 minutes and twist it. Than mix the meat, seasoning, 1 large raw egg, the soaked bread, braised onion and sliced cloves in a large bowl. Add the sweet paprika and choped parsley too and knead well with your finger. Take a baking paper covered frying pan and make a base for eggs from one third of meat. Place the eggs on the middle of meat base and cover carefully with remaining meat. Cover with alu foil and bake it on 180-200 C degree for 1.5 hours. Before slicing let it cool down a bit (10 minutes) and serve warm with potato or fresh salad.
