Easter meatloaf

Easter meatloaf

Meatloaf is served on Easter whipping as a cold meal with traditional veka pastry. For those who stay for a lunch, we can heat the meat pie and serve it with mashed potatoes.

recipe,photo-recipe,minced pork meat,chicken egg,chicken egg,puff pastry,Pork,Easter recipes



No. of servings


Ready in

1 h. 20 min.




Pork  Easter recipes  




bell pepper (yellow,red,green)7oz200grams
chicken egg5pcs5pieces
ground black pepper0.5tsp½teaspoon
ground red paprika1tbsp1tablespoon
minced pork meat1.8lb800grams
puff pastry10.5oz300grams
semi-hard cheese with 45% fat5.25oz150grams
sunflower oil2tbsp2tablespoon




onion 3.5 oz (100 g)  sunflower oil 2 tbsp  minced pork meat 1.8 lb (800 g)  salt 1.5 tsp  ground black pepper 0.5 tsp  chicken egg 2 pcs

Peel an onion, chop it finely and cook in a little oil. Add minced pork meat, salt and ground black pepper and cook it in a deep pan for 15 minutes while stirring occasionally. Make hard-boiled eggs, cool them, peel them and cut into halves.


ground red paprika 1 tbsp

Remove meat from heat, add ground red pepper, stir and let it cool.


bell pepper (yellow,red,green) 7 oz (200 g)  semi-hard cheese with 45% fat 5.25 oz (150 g)  chicken egg 3 pcs

Remove seeds from pepper, wash it, cut into strips and then into small cubes. Grate the cheese coarsely. Place everything in a large bowl and stir with the meat. Add beaten eggs but leave 1/4 of them to brush the pastry later on.


puff pastry 10.5 oz (300 g)

Use a rolling pin to spread the puff pastry until it has size 40x50 cm. Cut off strip 5x50 cm from the bottom edge and cut it into small 1,5 cm strips. Cut the large layer into 2 pieces, one with size 35x20 cm and the other one larger.


Lay the smaller layer on baking tin lined with parchment paper and spread on top part of the meat filling. Leave some space around the meat, about 2 cm wide. Place halves of the boiled eggs on the meat.


Place remaining meat filling on the eggs and shape it into an oval. Lift edges of the dough up around the oval and brush them with beaten egg.


Lay second strip of the dough on top of the oval. Press gently and carefully cut off the excess dough but be careful and do not cut bottom of the meat pie.


Brush the whole meatloaf with beaten egg and place on it strips of dough and create crosshatch. Again brush it all and prick with wooden skewer.


You can use the dough leftovers to cut out Easter motives and decorate the meatloaf.


Bake meatloaf in preheated oven at 180 - 375°F (190°C) 40 minutes. After 20 minutes of baking, cover the surface with aluminium foil.


Once it is finished, let it cool well before you slice it.

Bon appetit!

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