Hungarian Meatloaf🇭🇺

Here’s a Hungarian-style meatloaf 🇭🇺 — known in some families as fasírt when shaped into small patties, but baked as a loaf for gatherings.
It’s hearty, moist, and flavored with paprika, garlic, and onions — very different from the American ketchup-topped style.

Hungarian Meatloaf (Magyar Fasírt as a Loaf)

Servings: 6–8 | Prep Time: 20 min | Bake Time: 50–60 min

Ingredients

• 750 g (1.6 lb) ground pork (or pork-beef mix)
• 2 slices white bread (crusts removed)
• 100 ml (scant ½ cup) milk
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 large eggs
• 1½ tsp sweet Hungarian paprika
• ½ tsp smoked paprika (optional)
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp fresh parsley, chopped
• 2 tbsp oil or lard (for frying onions)
• Optional: 2 hard-boiled eggs, peeled (for stuffing inside the loaf — traditional in some homes)

For topping:

• 2–3 tbsp breadcrumbs
• 1–2 tbsp oil or melted lard

Pages: 1 2