This Hungarian Meatloaf recipe is stuffed with hard-boiled eggs, and it consists of pork and beef, which makes this meatloaf very moist, juicy and super tasty. This version of Hungarian-style Meatloaf is popular in Hungary.
This is a popular dish in Hungary, particularly at Easter time. It is a tradition in Hungary, on Easter Monday, the boys and men would visit their girlfriends and they would sprinkle perfume on their head while reciting a short poem. The women in return, and as a kind gesture would give the men or boys painted eggs, or food, and this meatloaf would be one of them.
INGREDIENTS
- Hormone and antibiotic free lean ground pork and beef
- Organic Canola/Grapeseed oil
- Free-run eggs
- Onion
- Garlic
- Panko bread crumbs
- Fresh parsley
- Sea salt and black pepper
COOKING TIPS
Eggs: adding hard-boiled eggs to this meatloaf gives it additional protein and it is noted to make it fun for the kids. But it is completely optional.
Meat: this recipe has both ground pork and beef. The pork will give the meatloaf more flavour and juiciness. Try to find lean ground meat to avoid too much fat. Can always substitute with ground beef only or ground turkey or chicken..
Onion: adds flavour and sweetness
Garlic: adds a pungent flavour we all love but once cooked it mellows and adds a lot of flavour
Egg: binds the ingredients together
Bread crumbs: I don’t like added too much, but enough to absorb some of the juices
Parsley: it adds a bright fresh taste and is very common to add to our meatloaf, hamburgers and meatballs.
How to make this recipe
It only takes a few minutes to gather and combine the ingredients for the meatloaf. I suggested in my instructions, if you plan to include the hardboiled eggs in the meatloaf, it’s a good idea to first start boiling the eggs. I have used this method for cooking hard boiled eggs for years, and it works every time!
In a large bowl, mix together ground beef, ground pork, onion, garlic, egg, bread crumbs, parsley, salt and pepper.
How to add the hard boiled eggs: Shape the meatloaf into the baking dish. If you are adding the hardboiled eggs, then lay half of the meat mixture into the baking dish and place the eggs along the center, then add the remaining meat mixture. Shape the loaf and make sure the eggs are completely covered. I like to cover the meatloaf for about 40 minutes and then remove the lid so the surface of the meatloaf has a change to get a nice crispy coating the last 15-20 minutes.
Remove from the oven when cooked and return the lid and allow it to sit for a few minutes before cutting.
Many Hungarian’s would serve this version of meatloaf with mashed or roasted potatoes and a vegetable. Keep the sides simple to showcase the meatloaf when serving.
This version was what I grew up with. It is Mom’s meatloaf, using the same ingredients with the exception of the hardboiled eggs. We thought is was and still is the best meatloaf we ever had. It compliments the spaghetti really well, very similar to meatballs.
STORING
This meatloaf can be refrigerated for up to 4 days in a well sealed container. Any extra leftovers can be placed in the freezer for 2 months in a freezer safe container.
Hungarian-style Meatloaf
Ingredients
- 4 eggs, hard boiled (optional)
- 2 tbsp vegetable oil
- 1/2 lb ground beef
- 1/2 lb ground pork
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 egg, beaten
- 4 tbsp bread crumbs
- 3 tbsp parsley, chopped
- 1 tsp sea salt
- 1/2 tsp black pepper
Instructions
- Optional: If you decide to add hard-boiled eggs to the meatloaf, place the eggs in a sauce pot, add enough water to cover the eggs. Bring to a boil, remove from heat, and allow them to sit for 10 minutes. Remove the hot water and rinse with cold water. Peel shells and add to the center of the meatloaf by laying half of the meat to the baking dish, line up the eggs, and add the remaining meat mixture creating the shape of a meatloaf.
- Preheat oven to 350°F. In a large bowl, combine and mix together ground beef, ground pork, onion, garlic, egg, bread crumbs, parsley, salt and black pepper.
- Spread the vegetable oil in a baking pan/dish, or a large loaf pan. Add the meat mixture and begin shaping it into a loaf. Just to point out, if you place it in a baking pan/dish, the loaf will tend to relax, however in a large loaf pan, it will hold it's shape.
- Cook the meatloaf for about 60 minutes. Remove the lid about 15-20 minutes before it's done to get a nice crispy coating on top of the meatloaf. Remove from the oven when cooked and return the lid and allow it to sit for a few minutes before cutting.
- Enjoy with mashed potatoes, or spaghetti. This meatloaf recipe is the same for meat balls.
