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Prep Time30 mins
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Cook Time45-50 mins
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Serving7
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Ready In1 h 20 mins
Stefania Meatloaf Stuffed with Hard Boiled Eggs - without Bread
This meatloaf, stuffed with hard-boiled eggs, is thanks to the second daughter of King Lipót of Belgium, Princess Stefania, who lived in Hungary and enriched Hungarian gastronomy with many new food variations. One of the main features of the dishes she made was filling them with boiled eggs, which is why these dishes were called Stefania-style dishes. This meatloaf is originally named after her, in Hungary this is known to everyone as Stefánia Vagdalt.
Stefania is a whole fried meatloaf made originally with soaked bread or buns in water or milk. However, bread greatly raises the carbohydrate values of meatloaf, which in turn I wanted to avoid. Therefore, instead of bread, I was looking for an “additive” that is natural, rich in fiber, and also contains fewer carbs. In addition, the taste is neutral, so it does not change the taste of the meatloaf. That’s why I chose chickpeas.
By comparison, 100 g of buns or bread has a carbohydrate content of 57.4 g and a fiber content of approx. it contains only 2.1 g, ie at least 55.3 g of carbs. In contrast, 100 g of cooked chickpeas has a carbohydrate content of 27.42 g and a fiber content of 7.6 g, so it contains less than 20 g of carbohydrates in total. (I would mention wholemeal breads or buns only in parentheses because, in the end, they contain only barely 10 grams less carbs than white bread and are not a significant carb savings.) So chickpeas not only contain less carbohydrates but also more fiber, and above all, it is gluten free.
Two slices of Stefania Meatloaf Stuffed with Hard Boiled Eggs – without Bread contain a total of 4.5 g of carbohydrate. The reduced-carbohydrate Stefania meatloaf can be eaten cold or hot, with various salads and steamed or grilled vegetables. You can even make meatballs from the mixed meatballs mass for guest snacks.
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Ingredients
Meatloaf Stuffed with Hard Boiled Eggs - without Bread
Nutrition
Nutritions
- Daily Value*
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Calories: 29715 %
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Fat: 12.6 g7.6 %
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Total Carbs: 5.7 g8.8 %
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Fibre: 1.3 g5 %
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Sugar: 1.5 g3.9 %
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Net Carbs: 4.5 g11 %
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Protein: 38.7 g51.5 %
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Sodium: 225 mg9.8 %
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Potassium: 646 mg18.5 %
Directions
This "Meatloaf Stuffed with Hard Boiled Eggs - without Bread" is a whole oven baked meatloaf with eggs in the middle. It is very easy to prepare, you just need to knead the meatloaf, cook the hard-boiled eggs, put the ingredients together, and then fry it in the oven until nice red.
Wash the dry chickpeas and cook until soft. Under cover, this takes about 60 minutes.
Cook the eggs hard (minimum 10 minutes from the source of the water) and then cool in ice-cold water. When they have cooled, peel them.
Put the cooked chickpeas in a mixer, you can also add a little water.
Chop the onion, fry in a little fat and pour this into the mixer as well, then blend together until creamy.
Put the minced meat in a deep bowl.
Add the creamy chickpeas, raw eggs, crushed garlic and spices, then knead together well.
Line the baking tins with parchment paper.
Place a layer of meatloaf mixture on the bottom of the baking tins, place the eggs on it lengthwise, then completely cover with the remaining meatball mixture.
Bake in a preheated oven at 200 C / 400 F degrees for 45-50 minutes. It’s ready when the top is golden brown.
When it's ready, take it out of the oven, cover it on a cutting board and let it cool down because it is excellent for slicing in the cold. Serve with salad, stewed or fried vegetables.
Conclusion
It is an excellent dish both hot and cold, a great favorite of the Hungarians and I guarantee, it will be one of your favorite foods for you too..
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