Juicy Stuffed Pork Meatloaf (Hungarian Stefánia Szelet)

A close-up slice of juicy stuffed pork meatloaf showing a vibrant center of melted cheddar cheese, red kapia, and yellow bell peppers.

Juicy Stuffed Pork Meatloaf (Hungarian Stefánia Szelet)

Course: Dinner, Main Course

Cuisine: Eastern European, Hungarian

Diet: Low Lactose

Keyword: easy meatloaf recipe, hungarian meatloaf, stefania szelet, stuffed pork meatloaf

Prep Time: 25

Cook Time: 1

Cooling Time: 10

Total Time: 1 35

Servings: portions

Calories: 549kcal

Author: Timea

A juicy, savory pork meatloaf inspired by the classic Hungarian Stefánia szelet, but made with a delicious family twist! Instead of hard-boiled eggs, this seasoned pork mince is layered in a loaf pan with rich cheddar cheese, sweet red kapia peppers, and yellow bell peppers. It's perfectly moist, holds its shape beautifully, and creates a stunning colorful swirl in every slice.

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Metrics - US Customary

Equipment

1 mixing bowl
1 loaf baking pan
1 electric food chopper

Ingredients

The Pork Meatloaf Base:

800 g pork mince Ground pork, preferably 15-20% fat content
2 pcs eggs fresh
4 slices white bread soaked in water
1 pc onion medium size
1 pc leek small
50 ml sunflower oil For greasing the pan

The Seasonings & Aromatics:

1 tablespoon vegetable seasoning mix e.g., Vegeta or Delikat
½ tablespoon paprika powder sweet Hungarian
½ tablespoon marjoram dried
1 teaspoon sea salt kosher
1 teaspoon ground black pepper freshly ground

The Colorful Cheese Filling:

120 g cheddar cheese Cut into thick slices
1 pc yellow bell pepper De-seeded and cut into long strips
1 pc sweet red kapia pepper De-seeded and cut into long strips

Instructions

Prep the Veggies & Cheese: Clean and peel the vegetables. Cut the red kapia pepper and yellow bell pepper in half, remove the seeds, and slice them into long strips. Coarsely cut the onion and leek. Slice the cheddar cheese into thick pieces.
Soak the Bread: Place the stale white bread slices in a bowl of water until completely softened. Take the bread out and use your hands to firmly squeeze out all excess water.
Make the Pastes: Put the squeezed bread into an electric chopper and pulse until it forms a smooth paste; transfer it to a large mixing bowl. Next, add the coarsely cut onion and leek to the chopper and process until completely smooth.
Mix the Pork Base: In the bowl with the bread paste, add the minced pork, eggs, sea salt, and black pepper. Pour in the blended onion and leek paste, then add the vegetable seasoning mix, sweet paprika powder, and dried marjoram. Mix everything thoroughly with your hands until you have a perfectly smooth, homogeneous meat paste.
Grease the Loaf Pan: Pour 50 ml of sunflower oil into a standard loaf baking pan and rotate it to ensure the bottom and sides are completely greased.
Layer the Bottom & Filling: Place exactly half of the meat paste into the bottom of the greased pan, pressing it lightly with your fingers to level it out. Arrange a layer of your colorful pepper strips along the length of the meat, follow with the thick slices of cheddar cheese, and top with another layer of pepper strips.
Cover and Shape: Place the remaining half of the pork paste over the filling. Smooth it nicely with your hands, pressing the edges down firmly to seal the cheese and peppers inside, and give the top a gently rounded shape.
The Two-Stage Bake: Cover the loaf pan tightly with aluminum foil and bake in a preheated oven at 180°C (350°F) for 50 minutes. After 50 minutes, carefully remove the foil, increase the oven temperature to 200°C (400°F), and bake uncovered for an additional 10 minutes until the top is beautifully golden-brown.
Rest and Serve: Remove from the oven and let the meatloaf rest inside the pan for 10 minutes before slicing. Serve warm with mashed potatoes or cold in sandwiches.

Video

Notes

The Secret to No Leaks: When adding the top layer of meat mince, make sure you firmly push it down into the corners and sides of the pan. This creates a tight "meat seal" that prevents the melting cheddar from escaping into the bottom of the pan.
The 10-Minute Resting Rule: Do not skip resting the meatloaf! Slicing it the minute it comes out of the oven will cause the liquid-hot cheddar to pour completely out of the center. Giving it 10 minutes allows the cheese to set just enough to yield gorgeous, clean, colorful layers in every single slice.
Cosori XXL Air Fryer Conversion: If you want to cook this in your air fryer, do not use a loaf pan. Lay out a piece of baking parchment paper, press half the meat flat, layer your cheese and peppers, cover with the remaining meat, and roll/shape it by hand, sealing the edges tightly. Place the paper and loaf directly into the air fryer basket and cook at 180°C for 40 to 45 minutes until the internal temperature reaches 75°C.
Storage & Meal Prep: Leftovers store beautifully in an airtight container in the fridge for up to 3 to 4 days. Cold slices make incredible gourmet sandwiches! You can also freeze individual baked and cooled slices wrapped in cling film for up to 3 months. Reheat perfectly in the air fryer at 160°C for 4-5 minutes to get the edges crispy again.

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