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.


  • 5 hardboiled eggs
  • 600 g (~1 1/3 lb) ground pork
  • 2 eggs
  • 1-2 slices of white bread
  • 100 ml (~1/2 cup) milk
  • 1 big onion, finely chopped
  • 2 tbsp oil
  • 3 garlic cloves, grated
  • 2 tbsp paprika
  • 1 tsp pepper
  • 1 tbsp salt
  • 2 tsp finely chopped parsley leaves
  • 1 egg for the egg wash

Soak the bread slices in milk. Make hardboiled eggs. Preheat the oven to 200°C / 392°F.

Place the oil in a pan and sauté the onions until translucent. Squeeze the milk-soaked bread. Place the ground pork in a bowl, add sautéed onions, grated garlic, two eggs, squeezed bread, paprika, pepper, salt and finely chopped parsley, and combine into a homogenous mass.

Peel the hardboiled eggs. Line a baking sheet with parchment paper.

Stefánia meatloaf

Place one third of the meat mixture on the baking sheet and form a 10 cm/4 inch wide rectangle. Lay the hardboiled eggs in a row in the middle. Cover the eggs with the remaining meat and shape it into a loaf, then brush the top with beaten egg. Bake the meatloaf for 50-55 minutes. Serve it hot or cold.

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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.

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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