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4.4.12

STEFANIA MEATLOAF - STEFÁNIA VAGDALT


The Hungarian Stefánia vagdalt with the egg in the middle is a variation on meatloaf, but amazing what a different reaction it can get with a slice of egg inside it. I use my regular meatloaf recipe; the only difference is I stuff the meat with 4 hard cooked eggs. I cook the eggs with care, there must not be a green rim surrounding the yolk and the eggs should remain intact when peeled. I have the recipe for making the perfect boiled egg and it always satisfies. Stefánia vagdalt sometimes made with a sausage stick inserted into the meat loaf and that too is delicious.

4 hardboiled eggs, peeled
700 g lean ground pork
1 onion, diced
2 Tbsp olive oil
3 cloves of garlic, grated
salt and pepper to taste
1 Tbsp caraway seeds, finely ground
1 Tbsp dried parsley
2 tsp marjoram
2 Tbsp Hungarian paprika
2 eggs
1/2 cup fine breadcrumbs
cooking spray

• Make the perfect hardboiled eggs.
• Set the oven to 350F.
• Place 2 Tbsp olive oil in a non stick pan.
• Add the onions and sauté until translucent.
• Place the ground pork in a large bowl.
• Add the sautéed onions and the grated garlic.
• Add the salt, pepper, ground caraway seeds, marjoram, parsley and Hungarian paprika.
• Add the eggs and the breadcrumbs.
• With clean hands, combine the meat mixture really well.
• Peel the hardboiled eggs.
• Place half of the meat mixture on a board.
• Shape the meat into a long oblong.
• Lay the hardboiled eggs in a row in the middle.
• Cover the eggs with the remaining dough and shape it into a loaf.
• Spray an ovenproof dish with cooking spray. This is important.*
• Bake the meatloaf at 350F for an hour.
• Serve it hot or cold.

* Some people grease the dish and sprinkle breadcrumbs on top. But this just makes a soggy mess out of the bottom half of the meatloaf. Use cooking spray instead and you can slice it or move it within 5-10 minutes.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!

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