Here’s a classic Hungarian Meatloaf (Húskenyér) recipe—moist, flavorful, and with that comforting Hungarian touch:
Ingredients (serves 4–6)
For the meatloaf:
- 1 lb (450 g) ground beef
- 1 lb (450 g) ground pork
- 1 cup bread crumbs
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 eggs
- ½ cup milk
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp sweet Hungarian paprika
- 1 tsp Dijon mustard (optional)
For the topping:
- 2–3 tbsp ketchup or tomato paste
- 1 tsp paprika
Instructions
- Preheat oven:
- Preheat to 175°C (350°F).
- Grease a loaf pan or line it with parchment paper.
- Prepare the meat mixture:
- In a large bowl, combine ground beef, ground pork, bread crumbs, chopped onion, garlic, eggs, milk, salt, pepper, paprika, and mustard (if using).
- Mix until well combined, but don’t overwork (to keep meatloaf tender).
- Shape and top:
- Transfer mixture into the prepared loaf pan, shaping into a loaf.
- Mix ketchup/tomato paste with 1 tsp paprika and spread evenly on top of the meatloaf.
- Bake:
- Bake for 60–70 minutes, until internal temperature reaches 70–75°C (160–165°F).
- Optional: For a slightly crispy top, broil for 2–3 minutes at the end.
- Serve:
- Let rest 10 minutes before slicing.
- Serve warm with mashed potatoes, sautéed vegetables, or pickles.
💡 Tips:
- For extra flavor, you can add smoked sausage slices or diced bacon inside the meatloaf.
- Leftovers make fantastic sandwiches the next day.
- Some Hungarian versions include a bit of sour cream in the meat mixture for extra moisture.
If you want, I can also give you a slow-cooker Hungarian meatloaf version that’s super tender and easy to make with almost no hands-on time.
Do you want me to do that?
Related Posts:
