Russian Meatloaf
Indulge in the hearty and flavorful tradition of Russian Meatloaf, a savory masterpiece that combines tender ground beef and pork with aromatic onions, garlic, and fresh dill. This recipe stands out with its unique filling of hard-boiled eggs and tangy dill pickles, offering a delightful surprise in every slice. Rolled into a perfectly seasoned loaf and baked to golden perfection, this dish is a satisfying, protein-packed centerpiece for any meal. Serve it warm alongside creamy mashed potatoes or tangy pickled vegetables for a classic Eastern European dining experience. With its rich flavors and eye-catching presentation, this Russian comfort food is sure to impress family and guests alike!
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Recipe Information
Ingredients
- 500 grams ground beef
- 500 grams ground pork
- 1 large, finely diced onion
- 1 medium, grated carrot
- 100 grams breadcrumbs
- 100 milliliters milk
- 3 large eggs
- 3 medium, quartered lengthwise dill pickles
- 2 cloves, minced garlic
- 2 tablespoons, chopped fresh dill
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon olive oil
Instructions
Preheat your oven to 180°C (356°F). Line a baking sheet with parchment paper or lightly grease a loaf pan.
In a small bowl, combine the breadcrumbs and milk. Let the mixture sit for 5 minutes to allow the breadcrumbs to absorb the milk.
In a large mixing bowl, combine the ground beef, ground pork, diced onion, grated carrot, minced garlic, 1 beaten egg, fresh dill, soaked breadcrumbs, salt, pepper, and paprika. Mix thoroughly using your hands or a wooden spoon until well combined.
Hard-boil 2 of the remaining eggs. Once cooked, peel them and set them aside.
On a sheet of parchment paper or plastic wrap, spread the meat mixture into a large rectangle about 2 cm (¾ inch) thick.
Place the hard-boiled eggs lengthwise in a row near one edge of the meat rectangle. Add the dill pickle spears next to the eggs, forming a central filling.
Carefully roll the meat mixture over the filling, using the parchment paper or plastic wrap to help form a tight loaf. Seal the edges to prevent the filling from spilling out.
Transfer the meatloaf onto the prepared baking sheet or into the loaf pan. Brush the top with olive oil for a golden, crispy finish.
Bake in the preheated oven for 55–60 minutes, or until the meatloaf reaches an internal temperature of 75°C (165°F).
Allow the meatloaf to rest for 10 minutes before slicing to ensure it holds its shape.
Serve warm, garnished with extra dill if desired. Russian meatloaf pairs beautifully with mashed potatoes or a side of pickled vegetables.
Nutrition Facts
Calories |
3452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.1 g | 307% | |
| Saturated Fat | 84.8 g | 424% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1258 mg | 419% | |
| Sodium | 3877 mg | 169% | |
| Total Carbohydrate | 110.2 g | 40% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 27.7 g | ||
| Protein | 209.4 g | 419% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 522 mg | 40% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 3373 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
