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.
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.
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.