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Polish Meatloaf with Egg

A Polish Meatloaf with Eggs isn't just for Easter! This flavourful dish transcends occasions and is perfect for family gatherings. Enjoy it warm or chilled, it's delicious either way.

preparation: 20 minutes

making: 1 hour(s) 00 minutes

total: 1 hour(s) 20 minutes

servings: 12 slices

nutrition: 310 calories per serving

cuisine: Polish

Ingredients

  • 1kg of pork mince
  • 1 onion
  • 1 tsp of butter
  • 6 eggs
  • 2 garlic cloves
  • 1 tsp of salt
  • 1 tsp of black pepper
  • 1 tsp of ground paprika
  • a handful of fresh parsley
  • a few twigs of fresh thyme (optionally 1 tsp of dried thyme)

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Method

Pork mince in a bowl with other ingredients scattered on the tabletop Pork mince in a bowl with other ingredients scattered on the tabletop

Start with hard-boiling 5 of 6 large or medium size eggs.

Fill a pot with tap water. Gently place the eggs in the water. Bring the water to a boil. Then, let the eggs cook for a further 10 minutes.

Drain the water and let the eggs cool naturally before peeling them.

Peel the eggs and set aside.

Onion browning in a pan Onion browning in a pan

Finely chop the onion. Heat butter in a pan and fry the onion until golden brown.

Crush the garlic, chop the parsley, separate the thyme leaves from the stems and chop the leaves.

Preheat the oven to 180C.

Line the tray with baking paper.

Preferred tray size is 15.7 x 28.3 x 6.2 cm.

Mixing Pork mince with other ingredients in a bowl Mixing Pork mince with other ingredients in a bowl

Place the meat in a large mixing bowl and add 1 raw egg, salt, pepper, crushed garlic, chopped thyme, and parsley.

Mixed pork mince with all ingredients in a bowl Mixed pork mince with all ingredients in a bowl

Add the fried onion and mix all ingredients thoroughly until well combined.

Half of the pork mince mixture in a tin with eggs on top Half of the pork mince mixture in a tin with eggs on top

Place half of the meat mixture on a baking tray and arrange the eggs in the middle.

To fit your tray and achieve a visual yolk effect when slicing the finished meatloaf, you can cut off the ends of the eggs.

Meatloaf in a tin dusted with paprika ready for baking Meatloaf in a tin dusted with paprika ready for baking

Cover with the other half of the meat and sprinkle with ground paprika on top.

Tin covered with foil ready to put into oven Tin covered with foil ready to put into oven

Cover the top with aluminium foil and bake for 50 minutes.

After removing the aluminium foil, bake for an additional 5-10 minutes, or until nicely browned.

Remove from the oven and let cool slightly before slicing

Meatloaf slices with nicely exposed egg inside Meatloaf slices with nicely exposed egg inside

Slice and consume hot and cold, based on your preferences.

Store any leftovers in the refrigerator and consume them within three days.

Recipe Categories
MAIN 60 DESSERT 52 BRITISH 49 AMERICAN 28 POLISH 28 SALAD 19 JUST PERFECT 18 ITALIAN 17 SNACK 15 BREAKFAST 13 SIDE 13 CHINESE 9 CHRISTMAS 8 TRADITIONAL 8 DINNER 7 MEDITERRANEAN 7 MEXICAN 7 LUNCH 5 PARTY 5 EASTER 4 VEGETARIAN 4 AUSTRALIAN 3 GREEK 3 NEW ZEALAND 3 THAI 3 APPETIZER 2 EUROPEAN 2 FRENCH 2 HUNGARIAN 2 INDIAN 2 DRINK 1 GERMAN 1 MOROCCAN 1 SAUCE 1 SUMMER 1 TEA 1 TUNISIAN 1 YORKSHIRE 1