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Hungarian Meatloaf With Egg

Hungarian Meatloaf With Egg

Ann Jones
Today, let’s venture into the comforting territory of Hungarian home cooking. The dish we’re going to master is Hungarian Meatloaf with Egg.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine European Dish
Servings 6 Servings
Calories 350 kcal

Equipment

  • parchment paper
  • baking dish. 

Ingredients
  

Meatloaf Base

  • 1 medium egg
  • 2 slices of day-old bread
  • 600 g mixed ground meats pork and beef blend
  • 1 finely chopped onion
  • 1 teaspoon dried garlic flakes
  • 1 teaspoon smoked paprika
  • Sea salt and freshly ground black pepper to taste
  • 4 tablespoons extra virgin olive oil or lightly beaten egg white for glazing the meatloaf

Filling

  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 carrot pre-cooked and sliced into thin strips
  • 1/2 large ball of mozzarella cut into thin strips
  • 3 pre-cooked medium eggs

Instructions
 

Step 1: Preparing the Ingredients

  • Start by gathering all your ingredients. Preheat your oven to 180°C (350°F). While the oven heats up, soak the bread slices in a bit of water, then squeeze out excess liquid.

Step 2: Making the Meat Mixture

  • In a large mixing bowl, combine the ground meats, finely chopped onion, smoked paprika, garlic flakes, sea salt, and black pepper. Add the soaked bread and crack in the egg. Use your hands to mix everything until uniformly combined.

Step 3: Preparing the Filling

  • Lay a large sheet of parchment paper on your counter. Spread the meat mixture evenly into a rectangle, about 1.5 inches thick. Arrange the carrot and mozzarella strips down the center of the rectangle. Place the pre-cooked eggs along the center.

Step 4: Rolling the Meatloaf

  • Gently lift the parchment paper to roll the meat mixture over the fillings, forming a loaf shape. Ensure the edges are well sealed to keep the filling intact.

Step 5: Glazing

  • Brush the outside of the meatloaf with olive oil or lightly beaten egg white. The glazing helps in giving a nice golden-brown finish.

Step 6: Baking

  • Transfer the meatloaf to a baking dish or sheet. Place it in the preheated oven and bake for about 60 minutes, or until the internal temperature reaches 71°C (160°F).

Step 7: Resting and Serving

  • Once baked, let it rest for 10 minutes before slicing. This helps to retain the juices inside the meatloaf. Serve hot with your chosen sides.

Notes

  • Use Fresh Ingredients: Always ensure that your meats and eggs are fresh. Fresh ingredients significantly amplify the taste.
  • Don’t Overwork the Meat: Mix the ingredients just until combined. Overworking the meat can make the meatloaf dense.
  • Proper Sealing: Make sure to seal the meatloaf ends well to prevent the filling from leaking out.
  • Presentation: For a nicer presentation, slice the loaf directly across the middle eggs, revealing them in every piece.
  • Flavor Boost: Adding fresh parsley or thyme to the meat mixture can enhance the overall flavor.

Nutrition

Calories: 350kcal
Keyword Hungarian Meatloaf With Egg
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