Counter 11 · Meatballs & Mince
Egg-Stuffed Meatloaf with Buttered Potatoes
A Hungarian-style stefania meatloaf with a row of hard-boiled eggs hidden in the middle, so every slice has a bullseye center. Served with parsley potatoes.
- Prep
- 30 min
- Cook
- 1 hr 10 min
- Serves
- 8
- Level
- Medium
Stefania szelet is a holiday staple in Hungary and across Eastern Europe, and the cross-section is the whole show. Peel the eggs and roll them in a little flour before laying them down the center; the flour helps the meat grip so the eggs do not slide out when you slice. Use pork and beef together and plenty of sweet paprika. Cool the loaf 20 minutes before cutting with a serrated knife and you will get clean circles every time. Leftovers make excellent cold sandwiches.
Method
-
Heat the oven to 350 F and line a 9 x 5-inch loaf pan with parchment, leaving overhang.
-
Mix the pork, beef, raw egg, squeezed bread, onion, garlic, paprika and 2 tsp salt until evenly combined.
-
Press half the mixture into the pan, making a shallow trench down the middle. Roll the boiled eggs in flour, line them up end to end in the trench, and cover with the remaining meat, pressing firmly to remove air pockets.
-
Bake 65 to 70 minutes, until the top is browned and a thermometer inserted beside an egg reads 160 F. Cool in the pan for 20 minutes.
-
While the loaf bakes, boil the potatoes in salted water for 15 minutes until tender. Drain and toss with the butter, parsley and remaining 1/2 tsp salt.
-
Lift the loaf out with the parchment and slice 3/4-inch thick with a serrated knife so each piece shows a ring of egg. Serve with the potatoes.
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