I don’t know who Stephany is but if I see her some day I’ll thank her for coming up with this impressively looking and yummy recipe :-). Not only it is aesthetic and tasty but it also feeds a crowd. Ideal for dinner parties it saves time, you can wrap the roll earlier and let in the fridge, then bake it later and serve warm. You might ask who is Stephany? Well, that is the Bulgarian name of this meatloaf recipe, which is a steady presence in many Bulgarian households. I really don’t know why it has been named like this. What I know is that other national cuisines also have a variety of meatloafs but today I present the Bulgarian tradition with a little personal touch. That is about the topping, if not taken care of properly the top might burst and spoil the whole magic 🙂 Keep on reading!
1 kg beef mince
4 eggs-3 for the stuffing, the 4th will be used when mixing the minced beef
3 slices of dry bread
200 ml milk
1 onion. I also used scallions because I like their mild onion flavour. Besides their green colour contrasts beautifully to the redness of the meat.
3 pickled cucumbers
½ teaspoon cumin
1 teaspoon of your preferred mixed dry herbs. I used the traditional Bulgarian savory.
Salt and pepper to taste
For the topping- the white of an egg, 1 tablespoon ketchup and 1 tablespoon mustard, breadcrumbs.
In a large bowl mix together the minced beef, the soaked in milk bread, the grated onion, one whole egg and the spices. Season with salt and pepper. Mix well by hand and leave the mixture rest in the fridge for 1/2 hour. In the meantime prepare the stuffing- boil the eggs and the carrots. When ready, cut the carrots into long stripes, do the same with the pickled cucumbers.
Spread out the meat over foil or parchment paper in a rectangular shape. Pat the mixture to make it even and line the stuffing.
Starting at the short end wrap the roll tight to the middle, releasing the meatloaf from the paper as you keep rolling. Keep rolling up to the second short end. Patting gently you should come up with a form like a Swiss Roll. Make sure you seal the ends to enclose the stuffing. With the help of the parchment paper lift the meatloaf into a lightly greased loaf pan, seam on the bottom.
Whisk an egg white and brush the top of the meatloaf, this will prevent possible cracks. Cover with the parchment paper and bake for 45 minutes in preheated to 180 C oven. After that time, pull the pan out of the oven and with the help of the parchment paper place the meatloaf into another-wider and lightly greased-pan. It might seem a bit of a hard work but the idea is to create a nice golden brown crust. The loaf pan helped to shape the meatloaf nicely but the crust is a must. Set the oven to 260 degrees and brush the top of the meatloaf with a mixture of ketchup and mustard (one tablespoon each) and sprinkle with breadcrumbs. Return to the oven an bake for additional 15-20 minutes or until you get that golden crust. Let the meatloaf rest for 10 minutes before slicing. Serve with your preferred side dish- rice, mashed potatoes, French fries, or salad.
Note: If you wish use the juices released while baking in the loaf pan to create a gravy, which could compliment nicely your side dish.