Stefánia meatloaf

by | Dec 4, 2015 | Meat dishes

Stefánia meatloaf is the big brother of pork patties. It’s prepared from a similar meat mixture, stuffed with hardboiled eggs, and instead of pan-frying it’s baked in the oven. Hardboiled eggs are sometimes replaced with a stick of sausage inserted in the middle of the loaf, that too is divine. Stefánia meatloaf can be served fresh out from the oven as a lunch or dinner dish, or used cold as a tasty sandwich filling.

Stefánia meatloaf
Stefánia meatloaf – photo:

The meatloaf can be coated with breadcrumbs, but I prefer to brush its top with beaten egg as the egg wash helps prevent splitting. I cut off the ends of the hardboiled eggs, so when you slice the loaf, a normal slice of egg can be found everywhere.  If it’s possible, I avoid using soaked bread, but in this case I wanted to stick to the tradition and followed the recipe’s instructions to make a real Stefánia meatloaf.

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Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

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Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

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