Stephanie Roast (Stefani Pecenka)

Step 1

Soak the bread slices in milk.

Step 2

Chop the onions finely and saute in a little oil until translucent. Add in the minced garlic and saute for another minute. Set aside.

Step 3

Transfer the ground meat to a larger bowl in which to mix the meat and add the soaked bread, all the spices, one egg and the cooked onion and garlic. Mix the ingredients thoroughly. If the meat mixture is too thin, bread crumbs can be added. The mass should still be soft, but able to be molded. Set aside

Step 4

In the meantime, boil the remaining 5 eggs in water until hard, cool in ice water and then peel the eggs.

Step 5

Put the meat to a work surface and with our hands form a kind of “tunnel” into which we load the boiled eggs.

Step 6

Then close the “tunnel” and form a loaf.

Step 7

Transfer the meat loaf to an oiled baking dish. Pour over the beef soup stock.

Step 8

Bake for 10 minutes in a preheated oven at 375 degrees, then reduce the temperature to 340 degrees and bake for approx. 50 minutes.

Step 9

After baking, remove the baking pan from the oven, cover the meat loaf with aluminum foil and let rest for 10 minutes.

Step 10

Then turn the baking pan over and slice into thick slices.

Step 11

Serve with Slovenian roasted potatoes and enjoy!