Hungarian meatloaf
Hungarian meatloaf – called Stefania vagdalt– is a very popular dish in Hungary, particularly at Easter time. Traditionally, on Easter Monday, men & boys visit their female friends and relatives to sprinkle some perfume on their head while reciting a shortlocsolkodó poem. In return they get a painted egg, some food ( such as ham, stuffed eggs and this meatloaf) and, of course, pálinka. To be honest the recipe of the meatloaf is almost the same as the fasírozott (Hungarian meatballs) recipe, you just make a loaf shape of the mixture and stuff a couple of boiled eggs in the middle of it, then bake it in the oven. Most people make it with a stale bread-roll pre-soaked in water or milk; some make it with breadcrumbs – my version has rice in it, so it’s gluten (and dairy) free. The meatloaf can be served hot with mashed potatoes on the side; or cold, which is ideal for parties and picnics. This is the basic recipe, you can add other herbs to it, such as a spoonful of dried/fresh marjoram and parsley.
Ingredients
Method
- Make 3 hard-boiled eggs and let them cool in a pan of cold water.
- Set the oven temperature to 180°C.
- Finely chop the onion. Heat the oil a frying pan. Add the chopped onion and gently sauté until translucent.
- Put the minced meat in a large mixing bowl. Add the sautéed onions, then mince the garlic on top. Add the paprika and other herbs (if used), the remaining 2 raw eggs and the rice or breadcrumbs. Season with salt & pepper. Combine the mixture well, using your hands.
- Peel the hardboiled eggs.
- Place half of the meat mixture on a board, shaping it into an oblong form. Place the hardboiled eggs in a row in the middle. Cover the eggs with the remaining meat mixture and shape it into a loaf.
- Lightly grease a baking tin with oil. Put the loaf in the middle, then bake it for 50-60 minutes until golden.
- Let it rest for 5 minutes in the tray, then carefully transfer it to a serving plate and slice it when ready to serve.