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.