Rulo Stefani (Bulgarian Meatloaf)

Name: Rulo Stefani (Bulgarian Meatloaf)
Prep time: 40 min
Cook time: 70 min
Total time: 110 min
Yield: 8 servings
Cuisine: Bulgarian
Ingredients: 500 g minced pork; 300 g minced beef; 60 g stale white bread, crusts removed; 100 ml milk; 1 medium onion, finely grated; 1 egg, for the mince; 4 eggs, hard-boiled and peeled; 1 carrot, boiled until just tender and peeled; 3 gherkins; 1 tsp ground cumin; 1 tsp dried savory; 1 tsp black pepper, ground; 2 tsp salt; 2 tbsp sunflower oil; 150 ml hot water

🍳 CookingБГ

Prep40 min

Cook70 min

Total110 min

Bulgaria's festive meatloaf — seasoned minced pork and beef rolled around a row of hard-boiled eggs, gherkins and carrot, so every slice shows a bright cross-section; served hot or cold on holiday tables.

Ingredients

Serves:8

500 g minced pork
300 g minced beef
60 g stale white bread, crusts removed
100 ml milk
1 medium onion, finely grated
1 egg, for the mince
4 eggs, hard-boiled and peeled
1 carrot, boiled until just tender and peeled
3 gherkins
1 tsp ground cumin
1 tsp dried savory
1 tsp black pepper, ground
2 tsp salt
2 tbsp sunflower oil
150 ml hot water

Nutrition (estimated)

high confidence

382kcal · per serving

32.8g

Protein

10g

Carbs

23.3g

Fat

Recipe total: 3052 kcal · P 262.3g · C 79.9g · F 186.1g

Estimated from 15 of 15 ingredients

Approximate estimate, calculated from the ingredients.

Steps

1
Soak the bread in the milk for 5 minutes, squeeze it out and crumble it into a large bowl with both minces, the onion, the raw egg, cumin, savory, pepper and salt.
2
Knead for 5 minutes until the mixture is sticky and holds together — it has to stay closed around the filling in the oven.
3
Heat the oven to 180°C. Lay a sheet of baking paper on the worktop and pat the mince out on it into a rectangle about 30 × 20 cm and 1.5 cm thick.
4
Arrange the boiled eggs end to end down the middle along the long side, with the carrot and gherkins alongside them.
5
Using the paper to help, lift one long side of the mince over the filling and roll it into a tight log, pressing the seam and ends closed with wet fingers.
6
Brush a baking dish with half the oil, roll the log into it seam side down, brush it with the remaining oil and pour the hot water around it.
7
Bake for 60–70 minutes, basting twice with the juices, until browned and firm and the juices from the centre run clear (70°C on a thermometer).
8
Rest for at least 15 minutes before slicing with a sharp knife — cut too soon, the eggs slide out. It slices even more neatly cold.

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Questions and answers

How long does Rulo Stefani (Bulgarian Meatloaf) take to make?

About 110 minutes: 40 min prep and 70 min cooking.

What ingredients do you need for Rulo Stefani (Bulgarian Meatloaf)?

15 ingredients: minced pork, minced beef, stale white bread, milk, onion, egg, eggs, carrot, gherkins, ground cumin, dried savory, black pepper and 3 more.

How many servings does this Rulo Stefani (Bulgarian Meatloaf) recipe make?

8 servings. The servings buttons above the ingredients rescale every amount.

How many calories are in a serving of Rulo Stefani (Bulgarian Meatloaf)?

About 382 kcal, with 32.8 g protein, 10 g carbohydrate and 23.3 g fat. This is an estimate from the ingredients, not a lab analysis.

What cuisine is Rulo Stefani (Bulgarian Meatloaf)?

Rulo Stefani (Bulgarian Meatloaf) comes from Bulgarian cuisine.

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