The homeland of this dish is sunny Bulgaria. Here Stephanie's meatloaf is prepared for the holidays and just like that. For the filling, quail eggs are most often used. I didn't have them in the fridge, so I had to cook with chicken.
Ingredients
- Minced meat (pork-beef) – 1 kg
- Chicken eggs (boiled) – 4 pieces
- Pickled cucumbers - 2 pieces
- Carrots (boiled) – 150 g
- Onion - 100 g
- Milk - 120 ml
- Ground black pepper - to taste
- Thyme - 0,5 tsp.
- Salt - 1 tsp.
- White bread - 1 piece
Step-by-step cooking recipe
Crumble the bread into a bowl with warm milk and set aside for 10 minutes.
Peel and finely chop the onion.
Peel the eggs from the shell and rinse.
Cut carrots and pickled cucumbers into thin cubes.
Mix minced meat, onion, ground pepper, thyme, salt and bread with milk.
Mix, beat well and leave for 15-20 minutes at room temperature.
Spread two layers of foil on the table, lay out the minced meat and smooth it out, forming a rectangular layer about 1 cm thick.
In the middle lay out a strip of eggs, carrots and cucumbers.
Roll up the roll and fix the edges of the foil.
Bake for 30 minutes in the oven at 180 degrees.
Carefully unwrap the foil and bake the meatloaf for another 20 minutes.
