Russian Stuffed Meatloaf
Experience the hearty, flavorful embrace of Russian Stuffed Meatloaf, a classic comfort dish with a twist! This delightful recipe combines a tender blend of seasoned ground beef and pork with a rich, savory filling of sautéed mushrooms, onions, and garlic. At its heart, perfectly nestled hard-boiled eggs create a stunning visual and a burst of wholesome flavor. Infused with herbs like fresh dill and spiced with paprika, this meatloaf is crafted into a gorgeous roulade before being baked to juicy perfection. Ideal for family dinners or special gatherings, serve this show-stopping dish with creamy mashed potatoes or roasted vegetables for a satisfying meal that’s as beautiful as it is delicious. Perfect for keyword searches like "Russian cuisine," "stuffed meatloaf recipe," and "comfort food dinner ideas," this dish will quickly become a household favorite!
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Ingredients
- 900 g Ground beef
- 300 g Ground pork
- 100 g Breadcrumbs
- 120 ml Milk
- 5 large Eggs
- 2 medium White onion
- 200 g Mushrooms
- 2 medium Garlic cloves
- 10 g Fresh dill
- 1 tsp Paprika
- 2 tsp Salt
- 1 tsp Ground black pepper
- 2 tbsp Sunflower or vegetable oil
Directions
Step 1
Preheat your oven to 180°C (350°F) and line a large baking tray with parchment paper.
Step 2
In a small bowl, soak the breadcrumbs in milk and set aside to absorb.
Step 3
Bring water to a boil in a medium-sized pot and boil 3 eggs for 10-12 minutes until hard-boiled. Once done, cool them in ice water, peel, and set aside.
Step 4
Finely dice one onion, the garlic cloves, and the mushrooms. In a skillet over medium heat, warm the vegetable oil and sauté the onions for 3-4 minutes until translucent.
Step 5
Add the mushrooms and garlic to the skillet and cook for another 5 minutes until the mushrooms release their juices and are fully cooked. Season lightly with salt and pepper, then let the mixture cool.
Step 6
In a large bowl, combine the ground beef, ground pork, soaked breadcrumbs, 2 raw eggs, dill, paprika, salt, and ground black pepper. Mix thoroughly with your hands until well combined.
Step 7
On a clean surface or a sheet of parchment paper, spread the meat mixture into a large rectangular shape, approximately 1 cm (1/2 inch) thick.
Step 8
Spread the cooled mushroom mixture evenly over the meat, leaving about 2 cm (1 inch) around the edges. Place the hard-boiled eggs in a horizontal line about 1/3 of the way from one edge.
Step 9
Carefully roll the meat mixture around the filling like a jelly roll, starting from the edge where the eggs are placed. Seal the edges and ends tightly to enclose the filling completely.
Step 10
Transfer the meatloaf seam-side down to the prepared baking tray and shape it firmly into a loaf.
Step 11
Bake in the preheated oven for 70-75 minutes, or until the internal temperature reaches 70°C (160°F).
Step 12
Let the meatloaf rest for 10 minutes before slicing. Garnish with additional dill if desired. Serve warm with a side of mashed potatoes or roasted vegetables.
Nutrition Facts
| Serving size | (2157.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4204.9 |
| Total Fat 290.2g | 0% |
| Saturated Fat 102.4g | 0% |
| Polyunsaturated Fat 3.4g | |
| Cholesterol 1848.3mg | 0% |
| Sodium 7827.9mg | 0% |
| Total Carbohydrate 123.0g | 0% |
| Dietary Fiber 11.7g | 0% |
| Total Sugars 28.6g | |
| Protein 273.2g | 0% |
| Vitamin D 259.5IU | 0% |
| Calcium 614.5mg | 0% |
| Iron 29.0mg | 0% |
| Potassium 4099.7mg | 0% |
Source of Calories