ReceptnaptárBaked whole meatloaf (fasírozott)
This whole-baked fasírt is the Sunday-best version of the everyday Hungarian meat patty: minced beef is shaped into a loaf, seared to form a crust, then finished in the oven. It cuts into neat slices, stays juicy and is excellent cold in sandwiches. Mashed potatoes are the classic partner, but it also goes well with főzelék, thickened Hungarian vegetables, and holds up nicely the next day.
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Ingredients
Method
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- Put the mince in a bowl and add the squeezed roll, the egg, breadcrumbs, grated onion, salt and pepper.
- Knead thoroughly for at least 5 minutes until you have a smooth, cohesive mixture.
- On a floured board, shape it into a long loaf, then coat it in flour.
- In a roasting tin or heavy-based pan, heat enough fat over medium-high heat to cover the bottom about 1 cm deep.
- Put the meat into the hot fat and fry for 10 minutes on one side so it gets a nice crust.
- Carefully turn it and fry for another 10 minutes on the other side.
- Then pour in 1-2 tbsp of water and bake in an oven preheated to 180 °C for another 20-25 minutes, basting now and then with its own juices, until cooked through inside (a skewer releases clear juices).
- Serve in thin slices with the thick brown gravy and mashed potatoes.
Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Knead the mixture thoroughly and wet your hands for shaping, so that it does not stick and the surface of the loaf is smooth and free of cracks.
- Minced beef on its own is a little dry, so many cooks replace a third of it with pork, which makes the fasírt juicier.
- Leave it to rest for 10 minutes before slicing, because a hot loaf falls apart easily, whereas resting lets the juices settle back into the meat.
Frequently asked questions
Can I put boiled eggs in it?
Yes, 3-4 boiled eggs laid down the middle of the loaf make a showy festive dish in the style of Stefánia meatloaf. The meat layer should then be even all round, so that it does not crack.
How can it be reheated?
Cut it into slices, spoon over its juices, cover and warm in a 160 °C oven for 10 minutes. It can also be reheated in a pan with a little water, which stops it drying out.
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More hungarian ideas
- Lecsó with sausage
- Hortobágy meat pancakes
- Layered potato bake (rakott krumpli)
- Creamy potato stew with frankfurters (krumplifőzelék)
- Creamy green bean stew with meat patties
- Fried breaded cheese with mashed potatoes and tartare sauce
- Pasta bake with ham and egg
- Cold supper platter with cold cuts and cheese
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