Štefani Pečenka (Slovak Meatloaf)
Štefani pečenka is a traditional Slovak meatloaf, often prepared for Easter, featuring a hidden surprise of hard-boiled eggs within a seasoned meat mixture. It's known for its moist texture and rich flavor, making it a comforting and visually appealing dish.
🧂 Ingredients
- 120 g Stale bread
- 120 ml Milk, heated(for soaking bread)
- 60 ml Heavy cream, heated(for soaking bread)
- 1 large Onion(finely diced)
- 2 cloves Garlic(minced)
- 1 handful Fresh parsley(chopped)
- 2 tbsp Olive oil
- 1 tbsp Ground paprika
- 1 tsp Dried oregano
- 1 tsp Dried thyme
- 0.5 tsp Ground coriander
- 450 g Ground beef
- 450 g Ground pork
- 1 large Egg yolk
- 1 large Whole egg
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 4 large Hard-boiled eggs(peeled)
- to taste Salt
- to taste Black pepper
- 120 ml Beef stock(for the baking dish)
👨🍳 Instructions
- 1
Preheat oven to 170°C (340°F).
💡 Tip: Ensure the oven is fully preheated before placing the meatloaf inside. - 2
Slice the stale bread into small cubes. In a bowl, combine the bread cubes with heated milk and heavy cream. Let it soak until softened, then mash into a paste.
💡 Tip: Using stale bread helps absorb the liquids better. - 3
Dice the onion, garlic, and parsley. Heat olive oil in a skillet over medium-high heat. Sauté the onion until softened, then add garlic, parsley, paprika, oregano, thyme, and coriander. Cook for about 2 minutes until fragrant.
💡 Tip: Cooking the aromatics beforehand deepens their flavor. - 4
Transfer the sautéed vegetable mixture to the bowl with the soaked bread and stir well to create a smooth paste.
💡 Tip: Ensure all ingredients are well combined for even flavor distribution. - 5
In a large bowl, combine the ground beef and pork. Season with salt and pepper. Add the egg yolk, whole egg, Dijon mustard, Worcestershire sauce, and the bread-vegetable paste. Mix thoroughly until well combined.
💡 Tip: Mixing with hands ensures all ingredients are evenly incorporated. - 6
In a large baking dish, shape half of the meat mixture into a rectangular base. Place the 4 hard-boiled eggs in a line on top of the meat base. Cover the eggs with the remaining meat mixture, shaping it into a loaf. Ensure the eggs are completely enclosed.
💡 Tip: Press the meat firmly around the eggs to prevent them from escaping during baking. - 7
Pour the beef stock into the baking dish around the meatloaf. Cover the dish tightly with 2 sheets of aluminum foil.
💡 Tip: The foil traps steam, helping to keep the meatloaf moist. - 8
Bake for 1 hour. Remove the foil and continue baking for another 30 minutes, or until the meatloaf is cooked through and has a nice crust.
💡 Tip: Basting with the pan juices during the last 30 minutes can add extra flavor and moisture. - 9
Let the meatloaf rest for 10-15 minutes before slicing and serving. Serve warm, spooning some of the pan juices over each slice.
💡 Tip: Resting allows the juices to redistribute, resulting in a more tender meatloaf.
💡 Pro Tips
- ✓For a richer flavor, you can add a pinch of nutmeg or marjoram to the meat mixture.
- ✓If you don't have stale bread, you can toast fresh bread until dry.
- ✓Ensure the hard-boiled eggs are completely covered by the meat mixture to prevent them from drying out.
🔄 Variations
- Add finely chopped sautéed mushrooms or bell peppers to the meat mixture for added texture and flavor.
- For a glaze, mix BBQ sauce with a little oyster sauce and brush it on the meatloaf during the last 15 minutes of baking.