Stefánia meatloaf is a tradition in our house for Easter — we made it again this year! It pairs wonderfully with mashed potatoes, but we also tried it with French salad.
Instructions:
Grind the pork together with the garlic and onion. Add the soaked and well-squeezed bread rolls (or bread), 1 whole egg, salt, pepper, and paprika. Mix everything thoroughly until well combined.
Sprinkle breadcrumbs over a large tray, spread the meat mixture evenly, and place the boiled eggs in the center. Trim the ends of the boiled eggs so they fit snugly together — this way, they won’t slide apart during slicing, and each slice will have a nice piece of egg.
Roll up the meat mixture, press the ends together, and place it in a baking dish with the seam side down.
Pro tip: To prevent the meatloaf from splitting open during baking, brush the outside with an egg yolk.
Baking: Melt the lard in the baking dish, then place the meatloaf inside. Bake at a moderate temperature, occasionally basting with the melted lard. Bake for about 1 hour, then let the meatloaf cool slightly before slicing.
Serve with mashed potatoes, French salad, or your favorite sides!
Ingredients:
1 kg pork leg (2.2 lbs)
8 large garlic cloves
1 large onion
3 bread rolls or 3 slices of bread
1 egg
Salt, pepper, paprika to taste
6 boiled eggs
Breadcrumbs
1 egg yolk for brushing
200 g lard (7 oz or about ¾ cup) for baking