Stéphanie meatloaf is a very old and popular dish and, as we say it: truly Hungarian. Yet, it would not exist without another nation, the Belgians. The creator of the dish was Princess Stéphanie, who fell in love with a Hungarian noble, Earl Elemér Lónyay. The Belgian King and the Habsbourg Dynasty opposed the engagement so the Princess gave up her wealth, married the Earl and moved to Hungary where she fell in love with our cuisine.
500 g mince
200 g bacon cubes
1 large onion
4 spring onion
1 tablespoon Hungarian paprika
1 tablespoon marjoram
1 tablespoon olive oil
1 bunch of parsley
3-4 boiled eggs
For the potato salad
8-10 small potato
8 tablespoon of Peta’s mayonnaise (see:beer battered chicken)
Boil the potatoes in salty water then cool down and remove the skins. Slice them into a medium-large container, add the finely sliced onion and the mayonnaise. Mix together gently then put in the fridge for at least 30 minutes.
Brown the bacon and the onion in the olive oil. Mix the mince, egg, spices and herbs together then combine with the roasted onion and bacon.
Put 3/4 of the mince on a deep tray in a shape of a bread loaf. With your hand make a pit in the middle, put the boiled eggs on top and cover with the remaining mince.
Put aluminum foil on the tray and bake in a preheated oven on 200°C for 40 minutes then remove the foil and roast the top for 10 minutes. Remove from the oven and wait a few minutes before slicing.
Cooking time: 80minutes
Prep time:30 Cooking: 50
Tip: Cover the top of the meatloaf with thin bacon rashers for extra flavor