Stefánia Vagdalt (Hungarian Egg-Stuffed Meatloaf)

Why You’ll Love This Recipe

• Classic Hungarian comfort: paprika-scented meatloaf with a beautiful row of hard-boiled eggs inside.
• Juicy every time thanks to a milk-and-breadcrumb panade and gentle mixing.
• Weeknight-friendly technique with make-ahead options for stress-free entertaining.
• Balanced plate: rich meatloaf, creamy mash, and bright, tangy pickles.

Grocery List

• Produce: 1 onion, 4 garlic cloves, fresh parsley, 1.2 kg potatoes
• Dairy: 7 large eggs, milk, sour cream, butter
• Pantry: Ground beef, ground pork, dry breadcrumbs, sweet Hungarian paprika, smoked paprika (optional), caraway seeds, mustard, tomato paste, honey, vinegar, oil, kosher salt, black pepper, sharp dill/sour pickles

Full Ingredients

For the Stefánia Vagdalt (Meatloaf)

• 6 large eggs, hard-boiled and peeled (for the center)
• 500 g ground beef (about 1 lb, 15–20% fat)
• 500 g ground pork (about 1 lb)
• 1 medium onion (about 150 g), finely chopped
• 4 garlic cloves, minced
• 120 g dry breadcrumbs (about 1 cup)
• 120 ml whole milk (1/2 cup)
• 1 large egg (to bind the mixture)
• 2 tbsp sweet Hungarian paprika
• 1 tsp smoked paprika (optional, for depth)
• 1 tsp caraway seeds, lightly crushed
• 2 tbsp finely chopped flat-leaf parsley
• 1 tbsp Dijon or Hungarian mustard
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tbsp neutral oil, divided (1 tbsp for onions, 1 tbsp for glaze)

For the Paprika Glaze (recommended)

• 1 tbsp tomato paste
• 1 tbsp neutral oil
• 1 tsp honey
• 1 tsp sweet Hungarian paprika
• 1 tsp red wine or apple cider vinegar

For Serving

• 1.2 kg starchy or all-purpose potatoes (Yukon Gold or similar)
• 60 g unsalted butter (4 tbsp), plus more to taste
• 180 ml milk (3/4 cup), warmed
• 120 ml sour cream (1/2 cup)
• 1.5 tsp kosher salt (for the mash), plus salt for the potato water
• 1/2 tsp ground white or black pepper
• Sharp dill or sour pickles (about 250 g), to serve

Step-by-Step Instructions

Step 1: Hard-boil the eggs and preheat

Place 6 eggs in a saucepan, cover with cold water by 2–3 cm, and bring to a boil over medium-high heat. Reduce to a gentle simmer and cook for 10 minutes for fully set yolks. Transfer to an ice bath for 10 minutes, then peel and pat dry. Meanwhile, preheat the oven to 180°C/350°F and line a sheet pan with parchment. For a more defined shape, you can also lightly oil a 23 × 13 cm (9 × 5 in) loaf pan and line with a parchment sling.

Step 2: Make the panade and sauté aromatics

In a bowl, combine the breadcrumbs and milk; let stand 5–10 minutes until the crumbs are hydrated. Heat 1 tbsp oil in a skillet over medium heat and cook the onion with a pinch of salt for 5 minutes until soft and translucent. Stir in the garlic for 30 seconds until fragrant, then scrape into a plate to cool for 5 minutes.

Step 3: Mix the seasoned meat base

In a large bowl, add the ground beef, ground pork, soaked breadcrumbs, cooled onion-garlic mixture, 1 egg, sweet paprika, smoked paprika (if using), caraway, parsley, mustard, 2 tsp kosher salt, and 1 tsp black pepper. Using your hands or a fork, mix gently just until evenly combined and slightly tacky—avoid overmixing, which can make the loaf dense. For perfect seasoning, fry a teaspoon of the mixture in the skillet, taste, and adjust salt/pepper if needed.

Step 4: Assemble the Stefánia loaf with eggs inside

On your prepared parchment, shape half of the meat mixture into a 25–28 cm (10–11 in) oval base, about 2.5 cm (1 in) thick, creating a shallow trough down the center. Line the peeled hard-boiled eggs end-to-end in the trough. Cover with the remaining meat, pressing to seal the seams and ends so no egg shows. Smooth the surface with damp hands. If baking free-form, keep the loaf about 7–8 cm (3 in) tall for even cooking; if using a loaf pan, press in gently without compacting too much.

Step 5: Glaze and bake

Whisk together the tomato paste, 1 tbsp oil, honey, sweet paprika, and vinegar. Brush over the loaf. Bake at 180°C/350°F for 55–65 minutes, rotating once, until an instant-read thermometer inserted into the center reads 70°C/160°F. If the top browns too quickly, tent loosely with foil. Rest the loaf on a rack for 10–15 minutes to set the juices before slicing.

Step 6: Make the creamy mashed potatoes

While the loaf bakes, place peeled and chunked potatoes in a large pot, cover with cold water by 2–3 cm, and add 2 tsp salt. Bring to a boil and simmer 12–18 minutes until very tender. Drain well and return to the hot pot over low heat for 30–60 seconds to steam off excess moisture. Mash or rice the potatoes, then fold in the butter, warm milk, and sour cream. Season with 1.5 tsp kosher salt and 1/2 tsp pepper, adjusting to taste.

Step 7: Slice and serve

Slice the meatloaf thickly (about 2 cm/3/4 in) to showcase the row of eggs. Spoon any pan juices over the slices. Serve alongside generous scoops of mashed potatoes and plenty of sharp pickles. Sprinkle with extra chopped parsley if you like.

Pro Tips

• Use quality sweet Hungarian paprika for authentic flavor; bloom it in the glaze to deepen color and aroma.
• Keep the eggs dry after peeling so the meat adheres and seals well around them.
• Mix the meat just until combined; overworking compacts proteins and yields a dense loaf.
• Free-form baking on a sheet pan gives a flavorful crust; a loaf pan gives straighter sides—both work.
• Always rest the loaf 10–15 minutes; it slices cleaner and stays juicier.

Variations

• Bacon-wrapped: Drape 8–10 thin bacon slices over the shaped loaf before glazing and baking.
• Spicy: Swap 1 tsp of the sweet paprika for hot Hungarian paprika and add a pinch of chili flakes.
• Gluten-free: Use GF breadcrumbs or quick oats; add 1–2 tbsp extra milk if the mixture feels dry.

Storage & Make-Ahead

Refrigerate cooled meatloaf (whole or sliced) in an airtight container for up to 4 days. Reheat slices covered at 160°C/325°F for 15–20 minutes or in a skillet with a splash of water. Freeze tightly wrapped slices for up to 2 months; thaw overnight in the fridge before reheating. The loaf can be assembled up to 24 hours ahead; cover and refrigerate, then bake cold from the fridge, adding 5–10 minutes. Mashed potatoes keep 3 days; reheat gently with a splash of milk.

Nutrition (per serving)

Approximate for 1/8 of loaf + 1 cup mashed potatoes + pickles: 700 kcal; 34 g protein; 40 g fat; 42 g carbohydrates; 3 g fiber; 1250 mg sodium. Values will vary based on brands and exact ingredients.