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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Recipe Information
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
Instructions
Preheat your oven to 180°C (350°F) and line a large baking tray with parchment paper.
In a small bowl, soak the breadcrumbs in milk and set aside to absorb.
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.
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.
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.
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.
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.
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.
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.
Transfer the meatloaf seam-side down to the prepared baking tray and shape it firmly into a loaf.
Bake in the preheated oven for 70-75 minutes, or until the internal temperature reaches 70°C (160°F).
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
Calories |
4205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 290.2 g | 372% | |
| Saturated Fat | 102.4 g | 512% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1848 mg | 616% | |
| Sodium | 7828 mg | 340% | |
| Total Carbohydrate | 123.0 g | 45% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 28.6 g | ||
| Protein | 273.2 g | 546% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 614 mg | 47% | |
| Iron | 29.0 mg | 161% | |
| Potassium | 4100 mg | 87% | |
*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.
