Slovene Meatloaf

Central Europe

Štefani Pečenka


500g ground beef
500g ground pork
1 small onion, minced
3 cloves garlic, minced
1 tsp parsley
1 tsp marjoram
1 tsp paprika
6 boiled eggs
1 raw egg for meat mixture
100 grams old bread
150ml milk
250ml Beef Stock
Salt & Pepper
2 Tbsp olive oil


Hard boil 6 eggs — about 8 minutes in boiling water.
Run the eggs under ice cold water, then peel and set aside.

Mince a small onion, and fry it in oil.
When it turns translucent, reduce the heat, add 3 cloves of minced garlic, and sautee for 3 minutes.
Set aside to cool.

Chop up 100g of stale bread, and soak with 150ml of milk.
Squeeze out a little milk if it's looking too wet.

In a large bowl, mix 500g of ground beef, and 500g ground pork.
Add the soaked bread, a raw egg, 1tsp parsley, 1tsp marjoram, 1tsp paprika, salt, pepper, and the fried onion garlic mixture.
Knead the meat until everything is incorporated, then form it into a flat rectangle.

Add the eggs in a row in the middle of the rectangle, then fold the meat over the eggs, sealing them inside.
Place the loaf in a baking dish, along with 200ml of beef stock.
Bake it at 180C for 50min, then brush with oil, and return under the broiler for 10min or until crisp on top.
Remove from the oven, cover with foil, and allow to rest for 10min before slicing into 2cm slices and serving.

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