Stefánia Szelet – Stefania Meatloaf


Stefania meatloaf (Stefánia szelet) or Stefania slices are a Hungarian meatloaf baked in a loaf pan, with hard boiled eggs in the middle, making decorative white and yellow rings in the middle of the slices.

Stefánia Szelet - Stefania Meatloaf

Stefania meatloaf (Stefánia szelet) or Stefania slices are a Hungarian meatloaf baked in a loaf pan, with hard boiled eggs in the middle, making decorative white and yellow rings in the middle of the slices.
Author: The Cook
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Ingredients

  • 700 g minced (ground) pork
  • 1 onion, diced
  • 2 tablespoons olive oil
  • 3 cloves garlic, grated
  • salt and pepper, to taste
  • 1 tablespoon caraway seeds, finely ground
  • 1 tablespoon dried parsley
  • 2 teaspoons marjoram
  • 2 tablespoons Hungarian paprika
  • 2 eggs
  • ½ cup fine breadcrumbs
  • cooking spray

For filling

  • 3-4 hard-boiled eggs
  • 2 boiled carrots, cut length strips
  • 2-3 pickles, cut lengthwise into strips, optional

For topping

  • 1 tablespoon breadcrumbs
  • ½ cup grated cheese

Recipe Instructions

  • Preheat oven to 175°C.
  • Pour olive oil into a non stick pan. Add the onions and sauté until translucent.
  • Place the pork mince in a large bowl. Add the sautéed onions and the grated garlic.
  • Add the salt, pepper, ground caraway seeds, marjoram, parsley and Hungarian paprika.
  • Add the eggs and the breadcrumbs. With clean hands, combine the mixture thoroughly.
  • Peel the hard-boiled eggs.
  • Place half of the meat mixture on a board. Shape the meat into a long oblong.
  • Lay the hard-boiled eggs, carrots & pickles in a row in the middle. Cover with the remaining dough and shape it into a loaf.
  • Sprinkle with combined breadcrumbs and cheese.
  • Spray an ovenproof dish with cooking spray. This is an important step
  • Bake the meatloaf at 175°C for an hour.
  • Serve it hot or cold.


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