Meatloaf with Egg
If you want to take the Faschierter Braten (Meatloaf) to the next level, try the “Stephanie-Braten” which is like the meatloaf but enhanced with egg, bacon and gherkins. It is a classic dish for festive occasions and is in Austria traditionally, although not only, served at Easter.
- 2 bread rolls (stale, cut into cubes)
- 125 ml milk (for softening the bread)
- 1 onion (finely chopped)
- oil (for frying)
- bacon (sliced, chopped)
- 2 eggs (hard boiled, for the filling)
- 1 egg
- 2 gherkins (cut into cubes)
- 600 ground meat (half beef / half pork)
- caraway (whole)
- 1 pinch nutmeg (grated)
- 250 ml beef broth (for spooning over)
Directions for Meatloaf with Egg
- Cut stale bread into small cubes and soak in milk for approx. 10-15 minutes.
- Meanwhile, chop onions into small cubes, fry in a little oil and put to one side. Thinly slice the bacon. Boil the eggs until hard, peel and pre-heat the oven to 180°C/ 350 °F.
- Pour off the milk, squeeze the liquid out of the bread and add to the ground meat with the onions, bacon, egg and the little gherkin cubes. Season with salt, pepper, caraway and nutmeg.
- Shape the meat mixture into a longish rectangular shape and place the hard-boiled eggs in the centre of the meat. Shape the meat into a roast form so that the eggs are fully enclosed in the mixture.
- Place the Stephanie-Braten in a greased baking tin and cook in a pre-heated over for approx. 1 hour. To make the meat even juicier, spoon soup over during cooking.
If the mixture is too soft add a few breadcrumbs to the minced meat. The Stephanie-Braten is ideal if you’ve got guests coming as it’s good for making in advance.
This dish got its name from Princess Stephanie of Belgium, the wife of Crown Prince Rudolf. Stephanie-Braten (pronounced in German with emphasis on the protracted a and with a short i) was originally a meal for poor people who weren’t even able to afford better meat on St. Stephen’s Day. Today, the opposite is true.