Hungarian Meatloaf🇭🇺

Instructions

1. Prepare the bread
   • Soak bread slices in milk until soft. Squeeze out excess milk and crumble into a bowl.
2. Cook the onions
   • Heat oil in a pan, sauté chopped onions until soft and translucent. Add minced garlic and cook 1 more minute. Let cool slightly.
3. Make the meat mixture
   • In a large bowl, combine ground meat, soaked bread, eggs, cooled onions, paprika, salt, pepper, and parsley.
   • Mix gently until well combined (do not overmix or the loaf will be dense).
4. Shape the loaf
   • Preheat oven to 180°C / 350°F.
   • Shape mixture into a loaf on a parchment-lined baking sheet or in a loaf pan.
   • If using hard-boiled eggs, flatten the meat mixture, place eggs in the center, and fold meat around them.
5. Add topping
   • Sprinkle loaf with breadcrumbs and drizzle with oil or melted lard.
6. Bake
   • Bake for 50–60 minutes, until golden brown and cooked through (internal temp at least 70°C / 160°F).
7. Serve
   • Let rest for 5–10 minutes before slicing.
   • Traditionally served with mashed potatoes, pickles, or potato salad.

💡 Tip: For an even more Hungarian touch, mix 1 tsp ground caraway seeds into the meat — it adds a wonderful rustic flavor.

If you’d like, I can give you a Paprika Gravy to serve with this meatloaf, which turns it into a truly rich Hungarian-style Sunday dinner.

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