Stefania Meatloaf Stuffed with Jewish Egg Spread
A true classic that we usually make for the Jewish holidays or whenever, by some miracle, we have some leftover Jewish egg spread. The Stefania Meatloaf is the perfect way to turn leftovers into something delicious in 30 minutes. 🤍
Here’s how I make my version of Stefania Meatloaf 💃🏻
Ingredients:
🥚 For the Jewish Egg Spread:
🥚 Eggs
🪿 Schmaltz aka Goose fat
🥫 Mustard
🧅 Onion
🧂 Salt & black pepper
🥬 Finely chopped spring onion or leek
🥩 For the Meatloaf:
🍗 700 g ground turkey
🥚 1 egg
🌿 Fresh parsley
🥬 Spring onion
🪿 Schmaltz
🧄 Garlic
🧂 Salt & black pepper
🌶️ Paprika
Method:
Prepare the Jewish egg spread, then refrigerate it so the flavors have time to meld together.
Season the ground turkey with garlic, salt, pepper, paprika, a little goose fat, finely chopped spring onion, and parsley.
Line a baking dish with parchment paper, lightly grease it with oil, and sprinkle with breadcrumbs. Press half of the meat mixture into a rectangle, spread the Jewish egg filling evenly over it, then cover with the remaining meat mixture.
Drizzle with a little oil, pour a small amount of water into the bottom of the dish, and sprinkle the top with breadcrumbs.
Cover with aluminum foil and bake at 180°C (350°F) for 60 minutes. Remove the foil and bake for another 30 minutes, until beautifully golden brown.
Slice and enjoy either warm or cold—it’s absolutely delicious both ways! 😍
As a side dish, I would go for the onion-crushed potatoes or simply a delicious cucumber salad.
