In a large bowl, combine ground pork, onion, garlic, soaked bread, raw egg, paprika, caraway, parsley, salt, and pepper. Mix well until everything binds together.
If the mixture feels too wet, add a spoon or two of breadcrumbs.
Grease a loaf pan (or line with parchment). Place half of the meat mixture into the pan.
If using hard-boiled eggs: make a trench in the center, lay the eggs inside, and cover with the remaining meat mixture. Smooth the top.
Spread the ketchup-paprika glaze over the top.
Bake for 50–60 minutes, until cooked through and nicely browned on top.
Let rest for 10 minutes before slicing.
Serving Suggestions:
Traditionally served warm with mashed potatoes and pickled cucumbers.
Leftovers taste amazing cold, sliced for sandwiches with fresh bread and mustard.
Would you like me to also give you the classic Hungarian variation with bacon wrapping (Szalonnás Fasírt)? That one is extra rustic and full of flavor.
