Štefánska roláda: egg-stuffed meatloaf with a yellow center that slices better cold

Tip: tap a step to mark it as done.

1. Boil the eggs

   15 min

   Hard-boil 5 eggs for 10 minutes, cool them in cold water, and peel. Trim both ends of each egg so the yolk is visible.

2. Soak the bread rolls

   10 min

   Cut the bread rolls into cubes, pour the milk over them, and let soak. Finely grate the onion and press the garlic.

3. Mix the meat

   10 min

   Squeeze out the bread rolls and add them to the meat along with the onion, garlic, 2 raw eggs, marjoram, paprika, salt, and pepper. Knead by hand for about 5 minutes, until the mixture is sticky and holds together.

4. Roll the meatloaf

   15 min

   Preheat the oven to 180 °C (350 °F). Using wet hands, spread the meat mixture onto a large sheet of parchment paper into a rectangle about 35 × 25 cm. Arrange the ham on top, place the eggs end to end in a tight row near one long edge, and lay strips of pickle beside them. Use the paper to roll the meatloaf up tightly, then pinch the seam and ends closed with your fingers.

5. Bake

   1 hr 10 min

   Transfer the meatloaf seam-side down to a greased roasting pan, pour in the water, and cover with aluminum foil. Bake for 40 minutes, then remove the foil and bake for about 30 minutes more, until golden brown, basting occasionally with the pan juices. It is done when the center reaches at least 75 °C (167 °F).

6. Let rest

   15 min

   Let the hot meatloaf rest for 15 minutes, then slice with a sharp knife. For a cold platter, let it cool and refrigerate overnight before cutting into thin slices.

Tip: Spread the meat mixture with wet hands to prevent sticking and help the roll hold its shape. When cold, slice it with a knife dipped in hot water and wiped dry for even slices that keep the egg in place. Read more: How to grind meat at home: tips and meat blends

This recipe was translated from the Slovak original: Štefánska roláda s vajíčkom: v každom plátku je žltý stred a studená sa krája ešte lepšie