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.
Ingredients
  • 700 g lean pork mince
  • 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
Instructions
  1. Preheat oven to 175°C.
  2. Pour olive oil into a non stick pan. Add the onions and sauté until translucent.
  3. Place the pork mince in a large bowl. Add the sautéed onions and the grated garlic.
  4. Add the salt, pepper, ground caraway seeds, marjoram, parsley and Hungarian paprika.
  5. Add the eggs and the breadcrumbs. With clean hands, combine the mixture thoroughly.
  6. Peel the hard-boiled eggs.
  7. Place half of the meat mixture on a board. Shape the meat into a long oblong.
  8. Lay the hard-boiled eggs, carrots & pickles in a row in the middle. Cover with the remaining dough and shape it into a loaf.
  9. Sprinkle with combined breadcrumbs and cheese.
  10. Spray an ovenproof dish with cooking spray. This is an important step
  11. Bake the meatloaf at 175°C for an hour.
  12. Serve it hot or cold.
Nutrition Information
Calories: 2801 Fat: 147g Saturated fat: 49g Unsaturated fat: 83g Carbohydrates: 90g Sugar: 21g Sodium: 3240mg Fibre: 19g Protein: 271g Cholesterol: 1679mg

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