Meatloaf stuffed with egg (Stefania vagdalt)

Meatloaf stuffed with egg (Stefania vagdalt)
  • 50 Dekagram (dkg) minced pork
  • 1 Piece roll
  • 2 Decilitre (dl) milk
  • 1 Piece onion
  • 4 Piece garlic cloves
  • 2 Tea spoon (tsp) salt
  • 1 Tea spoon (tsp) black pepper
  • 2 Tea spoon (tsp) sweet paprika powder
  • 1 Piece egg
  • 4 Piece egg stuff
  • 3 Table spoon (tbsp) parsley

season: Whenever

occasion: 4Holidays

origin: Traditional (National&Religious)



Try this perfectly cooked meatloaf for a cozy family dinner, juicy and moist with a nicely browned thick crust and a hidden surprise the hard boiled eggs. Slightly braise the onion on a table spoon oil and let it cool down. Cook and peel 4 eggs as well. Macerate the sliced roll or bread in 1-2 dl milk for 5 minutes and twist it. Than mix the meat, seasoning, 1 large raw egg, the soaked bread, braised onion and sliced cloves in a large bowl. Add the sweet paprika and choped parsley too and knead well with your finger. Take a baking paper covered frying pan and make a base for eggs from one third of meat. Place the eggs on the middle of meat base and cover carefully with remaining meat. Cover with alu foil and bake it on 180-200 C degree for 1.5 hours. Before slicing let it cool down a bit (10 minutes) and serve warm with potato or fresh salad.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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