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    You are in: Home / Recipes / Russian Stuffed Meatloaf Recipe
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    Russian Stuffed Meatloaf

    Russian Stuffed Meatloaf. Photo by Derf

    1/5 Photos of Russian Stuffed Meatloaf

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    Witch Doctor's Note:

    The ONLY meatloaf I could eat prior to this one was my Mamma's. One of my Russian interpreters invited me to dinner one night and she served this one. It was so good I immediately had her translate the recipe. I've tried it here in the U.S. and it's just as good. Makes excellent meatloaf sandwiches!

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    Units: US | Metric


    1. 1
      Melt the butter in a small skillet over medium heat. Add the onion and sauté until lightly colored, about 12 minutes.
    2. 2
      Meanwhile, soak the bread in the milk for 10 minutes. Squeeze the bread to remove any excess milk and crumble into a large bowl. Discard the milk.
    3. 3
      Add the beef to the bread along with the onions with the butter used to cook them in, eggs, ice water, sour cream, and salt and pepper. Knead until thoroughly blended. Set the meatloaf mixture aside.
    4. 4
      In a second bowl, combine the hard cooked eggs, scallions, and melted butter. Season lightly with salt and pepper and mix.
    5. 5
      Preheat the oven to 375°F Line a baking sheet with aluminum foil.
    6. 6
      Spread the meatloaf mixture out on a large piece of waxed paper into a 12x10-inch rectangle. Spread the stuffing over the meat mixture, leaving a 1 inch border on all sides. Roll up like a jelly roll, starting on one long side. Peel back the waxed paper as you roll.
    7. 7
      Place the roll, seam side down, on the prepared baking sheet. Spread the mayonnaise on the roll, using a rubber spatula, and sprinkle generously with bread crumbs and with the sweet and hot paprika.
    8. 8
      Bake 1 hour. Cut into thick slices and serve at once.

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    Ratings & Reviews:

    • on July 08, 2007


      Quite a different meatloaf and very delicious. For flavour it deserves a 5 star rating. I gave it a 4 star only for presentation. It split along the top on one end, down to the filling. Loved the filling and especially loved the nice crunchy top. We ate the split end and wrapped the other end in tinfoil to freeze for one day when it's too hot to cook. I did taste it cold and it will be every bit as good cold as it was hot. I will make it again, and perhaps I won't spread the meat quite so thin, that may be why it split, not sure. In any case we enjoyed it very much, thanks for posting a meatloaf just a little different! July 8/07, just back to tell you we had this from the freezer last night sliced and delicious with green salad. Thanks again!!

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    • on June 26, 2007


      Excellent. The taste was fabulous and it went together very easily. Can't wait to make for company! Thanks Witch Doctor

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    • on May 21, 2007


      This is the first time I have ever seen DH eat meat loaf without ketchup! I had to substitute gluten free bread (as he is allergic to wheat) otherwise, I made the recipe as written. I loved the egg and scallion filling and the crusty topping. The meat loaf was tender and moist. This recipe is a tribute to a time when simple ingredients created simple pleasures.

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    Nutritional Facts for Russian Stuffed Meatloaf

    Serving Size: 1 (283 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 533.0
    Calories from Fat 318
    Total Fat 35.4 g
    Saturated Fat 16.6 g
    Cholesterol 338.0 mg
    Sodium 334.2 mg
    Total Carbohydrate 16.4 g
    Dietary Fiber 1.3 g
    Sugars 2.9 g
    Protein 35.7 g

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