Hungarian stuffed meatloaf (Stefánia vagdalt)

Traditional Hungarian stuffed meatloaf with eggs in the middle, called Stefania roll. Moist, easy recipe for the perfect dinner, European style.

Today we are making a favorite dinner recipe for a Hungarian meatloaf, called Stefania. If you like meatloaf with eggs, definitely check out my family’s recipe for Mini Bomb Meatloaf.

FUN FACTS: The famous meatloaf recipe was named after a Belgium princess called Stefania. She remarried later in life and while living in Hungary left a large philanthropic impact – even affecting local cuisine. In her memory, the Stefania meatloaf has remained a beloved dinner amongst Hungarians ( and Europeans dare I say).

Meatloaf Ingredients and Substitutions:

  1. Ground pork and beef mix
  2. Hard boiled eggs – peeled off – for stuffing
  3. Mozzarella sticks, optional
  4. Pickles or precooked carrots – chopped (optional)
  5. Onion – minced
  6. Parsley – fresh
  7. (Stale) bread and water for softening it

NOTE: If you want to make the traditional version stuff the meatloaf with hard boiled eggs only. Additional fillings like carrots, pickles or mozzarella sticks, are an option that many Bulgarians like to add.

How to cook Hungarian Meatloaf:

1st: Prepare the meatloaf base and boil the eggs and carrots.

2nd: Add peeled eggs, mozzarella sticks and pickles/carrots onto the meatloaf base and roll in. Glaze with olive oil and bake.



Hungarian Stuffed Meatloaf (Stefania vagdalt)

The European Dish
Traditional Hungarian stuffed meatloaf with boiled eggs, carrots, mozzarella sticks for an effective and easy dinner.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine European, Hungarian
Servings 6 people


Meatloaf base

  • 600 g (1,4 pounds) ground meat mix, (pork & beef)
  • 2 slices of (stale) bread
  • 1 egg, middle size
  • 1 onion, finely minced
  • 1 tsp. paprika
  • 1 tsp. garlic powder
  • salt and black pepper to taste
  • 4 tbsp. olive oil (or beaten egg white), for brushing meatloaf with


  • 1 carrot, preboiled & cut in stripes
  • 1/2 large mozzarella ball, cut in thin stripes
  • 3 preboiled eggs middle size



  • Preboil eggs for filling, peel and set aside. Preboil carrot and cut in stripes, set aside.


  • In a large bowl soak bread in water, leave for 5- 10 minutes. Then drain well and crumble.
  • Add crumbled bread into a large mixing bowl, together with minced onion, egg, ground meat and seasoning. Stir well to combine.
  • Spread onto foil and start arranging the filling ( as shown in photos) – peeled preboiled eggs and preboiled carrots and mozzarella sticks. Roll in and attach both ends of the meatloaf.
  • Place onto baking paper and brush with olive oil (beaten egg white). Bake in preheated oven -180C/360F until cooked. Use hot air ventilation to get a crispier outer layer. Serve hot.


  • Substitute carrots with dill pickles (cut) if desired. Or omit altogether. 
  • Use different types of ground meat mixes if desired (like lamb, turkey, chicken, etc.). 
Keyword easy, eggs, stuffed meatloaf, traditional
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