Zutaten für Russian Stuffed Meatloaf
- Unsalted Butter
- 1 medium onion, chopped
- White Bread
- 1/2 cup milk
- Lean Ground Beef
- 2 large eggs
- 1/4 cup ice water
- 1/2 cup sour cream
- Salt & Freshly Ground Black Pepper
- Scallion
- 1/4 cup mayonnaise
- Fine Dry Breadcrumb
- Sweet Hungarian Paprika
- Hungarian Paprika
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Zubereitung von Russian Stuffed Meatloaf
- Melt 2 tablespoons of butter in a small skillet over medium heat.
- Add 1 medium onion, chopped, and sauté until lightly colored, about 12 minutes.
- Meanwhile, soak 1 cup of bread cubes in 1/2 cup of milk for 10 minutes.
- Squeeze the bread to remove excess milk and crumble into a large bowl.
- Discard the remaining milk.
- Add 2 pounds ground beef to the bread bowl along with the cooked onions (with the butter), 2 large eggs, 1/4 cup ice water, 1/2 cup sour cream, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Knead the meatloaf mixture until thoroughly blended.
- Set the meatloaf mixture aside.
- In a second bowl, combine 4 hard-cooked eggs, chopped, 1/2 cup chopped scallions, and 1 tablespoon melted butter.
- Season lightly with salt and pepper and mix well.
- Preheat oven to 375°F (190°C). Line a baking sheet with aluminum foil.
- Spread the meatloaf mixture on a large piece of waxed paper into a 12x10-inch rectangle.
- Spread the egg and scallion stuffing evenly over the meat mixture, leaving a 1-inch border on all sides.
- Roll up the meatloaf like a jelly roll, starting on one long side, peeling back the waxed paper as you roll.
- Place the roll, seam side down, on the prepared baking sheet.
- Spread 1/4 cup mayonnaise over the roll using a rubber spatula. Sprinkle generously with 1/2 cup bread crumbs and 1 tablespoon sweet and hot paprika.
- Bake for 1 hour.
- Let rest for 10 minutes before slicing into thick slices and serving.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
11g
Fat
83g
Carbs
5g
