Egg Stuffed Meatloaf Recipe • ŠTEFANI PEČENKA • Slovenian Recipe

This is a classic Slovenian meatloaf recipe made from ground veal and pork. We call it ŠTEFANI PEČENKA in Slovenian. This meatloaf is so easy to make, it is so juicy and flavourful inside. What makes it a real showstopper is the egg stuffed inside. 


1 pound of ground veal
1 pound of ground pork

1 x Stale kaiser bun or 1/2 cup of bread crumbs * if using stale Kaiser bread enough milk to cover it in a bowl - see Hints Below
2 x large eggs
1 x small yellow cooking onion - diced
3 x minced garlic cloves
1 1/2 tsp’s salt
1/2 tsp pepper
1/2 TBSP parsley flakes
3 x hard boiled eggs
1/4 cup celery stalk with leaves - diced
1/4 cup of a red pepper - diced

Makes 4 - 6 servings

Preheat oven to 375°F.
In large bowl, gently mix meat, eggs, onion, bread (or bread crumbs), salt and pepper & parsley flakes
Flatten the meat into a rectangle, lay the eggs down at the bottom of one end and then lift the foil to roll the meat over them. Form into a loaf shape.
Bake 50 - 60 minutes or until done. Use a meat thermometer to ensure the meat is cooked at 165°F.

Let stand 10 minutes before slicing.

*HINTS: Traditionally, stale buns were used instead of bread crumbs. Easiest is to use a Kaiser roll, and soak it in some warm milk or water for about 10 minutes. Drain it, squeeze out the liquid, and crumble the roll and add to the meat instead of the breadcrumbs.

Dober Tek!!

I want to see your delicious photos!

I hope this Slovenian Meatloaf recipe becomes a new favourite for you and your family. If you try this recipe and post it on social media, please tag #sloveniankitchen or @slovenska_kuhinja so I can see it on Facebook and Instagram too! 

Lots of love, 

Michelle Pušič Ryall XO

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