Stefaniebraten is a traditional Austrian meatloaf, known for its juicy texture and rich flavor. It’s made from seasoned ground meat and filled with boiled eggs and pickles, which give it a unique taste and appearance when sliced. This hearty dish is perfect for cozy family dinners or festive occasions.
When served with creamy mashed potatoes and crispy fried onions, you’re guaranteed to have happy faces around the table.
In this recipe, I'll walk you through the step-by-step process so you can easily make it yourself at home.
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Ingredients
Minced meat base:
- 600 g minced meat
- 1 large onion (100-150g)
- 2 cloves garlic
- 100 g bread cubes (or 2 rolls)
- 2 tablespoon parsley, chopped
- 1 teaspoon marjoram
- 1-2 teaspoon salt (10 g)
- 1 egg
- approx. 4 tablespoon breadcrumbs (breadcrumbs)
Also:
- 500 ml vegetable soup (2 cups)
- 2-3 boiled eggs
- 3 (or more) gherkins
Instructions
Soften the bread cubes for approx. 5 mins. in a bowl of water, squeeze through a sieve.
Peel and finely dice the onion, peel and crush the garlic. Knead all the ingredients for the base mixture with your hands. Add enough breadcrumbs until the mixture is no longer too sticky but still holds together well.
Place ⅔ of the mixture in a roasting tin. Make a slight hollow for the eggs. Peel the boiled eggs and place on top with the gherkins. Spread the rest of the mixture on top. Press together well so that the roast does not fall apart.
Sprinkle with breadcrumbs, pour in the vegetable soup and roast in a preheated oven at 180°C for approx. 50 minutes.
Side Dishes
The classic side dishes for this Austrian meatloaf are mashed potatoes, green salad and fried onions. Boiled peas, runner beans, broccoli and the like also go well with it.
Various types of pickled and fermented vegetables such as pearl onions, pickled gherkins or sauerkraut, as well as coleslaw, also go well.
As an alternative to mashed potatoes, you can also serve fried potatoes, potato salad, parsley potatoes, simple oven roasted vegetables. The potatoes can also be peeled and roughly chopped and baked together with the roast. In this case, a little more vegetable soup is needed for the gravy, as the potatoes also absorb the gravy.
Freshly chopped onion rings or pickled onions are also suitable instead of fried onions.
Recipe
Stefanibraten - Austrian Meatloaf Stuffed with Egg & Pickles
Zutaten
Minced meat base:
- 600 g minced meat
- 1 large onion 100-150g
- 2 cloves garlic
- 100 g bread cubes 2+½ cups or 2 bread rolls, cut into small cubes, about ¼ inch
- 2 tablespoon parsley finely chopped
- 1 teaspoon marjoram dried
- 1-2 teaspoon salt 10 g
- 1 egg
- 4 tbsp breadcrumbs approx.
Also:
- 500 ml vegetable soup 2 cups
- 2 hard boiled eggs or more
- 3 gherkins or more
Anleitung
- Soften the bread cubes for approx. 5 mins. in a bowl of water, squeeze through a sieve.
- Peel and finely dice the onion, peel and crush the garlic. Knead all the ingredients for the base mixture with your hands. Add enough breadcrumbs until the mixture is no longer too sticky but still holds together well.
- Place ⅔ of the mixture in a roasting tin. Make a slight hollow for the eggs. Peel the boiled eggs and place on top with the gherkins. Spread the rest of the mixture on top. Press together well so that the roast does not fall apart.
- Sprinkle with breadcrumbs, pour in the vegetable soup and roast in a preheated oven at 180°C for approx. 50 minutes.
(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen
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