• Home
  • Meat
  • Stefaniebraten – Austrian Easter Meatloaf
0 0
Stefaniebraten – Austrian Easter Meatloaf

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
meatloaf:
1 kg Minced beef
250 g Champignons
4 tbsp Extra Virgin olive oil
4 pcs Onion
4 pcs Egg(s)
1 tsp Salt
1/2 tsp Grounded black pepper
seasonings to taste:
1/2 bundle Parsley leaves chopped
1 tsp Dijon mustard
1/4 tsp Thyme dried
1/4 tsp Ground cumin
1/2 tsp Chili flakes
2 cloves Garlic
filling:
4 pcs Egg(s)
2 pcs Pickled cucumber
2 pcs Frankfurter

Stefaniebraten – Austrian Easter Meatloaf

Features:
  • Dairy-Free
  • Gluten-Free
Cuisine:
  • 1 h
  • Serves 6
  • Medium

Ingredients

  • meatloaf:

  • seasonings to taste:

  • filling:

Directions

Share

It’s time to get prepared for Easter! There is a very interesting and delicious dish of classic Viennese cuisine that’s just perfect for Easter. It’s called Stefaniebraten. It’s basically a meatloaf with stuffed with whole eggs, sausages, and pickles. It looks and tastes incredible, and make a beautiful adornment to your Easter table.
The meatloaf was named after Princess Stéphanie of Belgium, Crown Prince Rudolf’s wife, who was the only son of the imperial couple Franz Joseph I and Elisabeth of Bavaria (Sisi) so much beloved by Austrians.
I’m suggesting you make a dietetic variant of this loaf with beef and mushrooms instead of bread.
For a classic version, use the combination of 50/50 ground pork and beef, and take 100 g of bread soaked in milk instead of mushrooms and oil.
Choose the seasonings to your taste. The ingredient list has a few suggestions.

Total visits: 1,313.
Today's visits: 1.

Steps

1
Done

Boil the eggs for 10 min. Let chill, then peel.
Peel the sausages, if needed.
Cut off the stem ends of the cucumbers.

2
Done

Preheat the oven to 180 degrees.

3
Done

Coarsely chop the mushrooms and cook them in 2 tbsp of olive oil until golden brown. Transfer to a plate to chill. Process until coarsely chopped.

4
Done

Peel the onion. Cut into several chunks and process until finely chopped.

5
Done

In a large bowl, combine together the minced meat, mushrooms, onion, eggs, 1 tbsp of oil, salt, and other seasonings. The easiest way to combine them is with your hands. Divide into halves.

6
Done

Line a baking pan with parchment paper. Form one half of the meat mixture into 2 cm thick rectangle.
Place the eggs, sausages, and pickles on top. See the photo.
Place the second half of the meat mixture on top. Press it so that it sticks to the bottom layer.
Brush the meatloaf with 1 tbsp of oil.

7
Done

Bake at 180 degrees until the center of the loaf registers 74 degrees and the top is golden brown, about 45 min. If you don’t have a thermometer, test for doneness by sticking a fork or knife inside the loaf. Juice should come out clear.
Take it out, cover with foil and let stand for 15 min before serving.

previous
Ribollita Tosсana
next
Pistachio, Almond & Rhubarb Frangipane
previous
Ribollita Tosсana
next
Pistachio, Almond & Rhubarb Frangipane

Add Your Comment