Egg Stuffed MEATLOAF Recipe | The Best European Meatloaf | Štefani Pečenka ❤️ Slovenian Recipe

pork shoulder

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken breast is lower in fat, while pork loin is more affordable.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon has less fat, and smoked sausage can be more economical.

white wine

🥗Healthier: chicken broth

💰Cheaper: water

Chicken broth adds flavor without alcohol, while water is cost-effective.

spices

🥗Healthier: herbs

💰Cheaper: seasoning blends

Herbs can provide fresh flavor, while seasoning blends are often less expensive.

Chop celery very finely, including the leaves.

In a bowl, combine 1 pound of pork and 1 pound of veal.

Add 3 crushed garlic cloves to the meat mixture.

Soak bread in milk for 10 minutes, then squeeze out excess milk.

Add the soaked bread to the meat mixture.

Season with 1.5 teaspoons of salt and 0.5 teaspoon of pepper.

Add 0.5 tablespoon of parsley flakes and mix well.

Lay out foil and place the meat mixture on it.

Place hard-boiled eggs at the bottom of the meat mixture.

Roll the foil to shape the meatloaf, ensuring no gaps.

Transfer the meatloaf into a pan.

Drizzle reserved milk on top of the meatloaf.

Preheat the oven to 375°F (190°C).

Bake for 50 to 60 minutes until the internal temperature reaches 165°F (74°C).

Let the meatloaf sit in its juices for 10 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens