What is a Stephanie roll, you might ask? Put simply; it is a Bulgarian meatloaf.
There are many stuffed meat roll recipes worldwide, but they all involve ground beef and or pork, stuffed with a diverse assortment of vegetables and boiled eggs.
I have asked all my Bulgarian contacts about who was this Stefani who inspired this dish – and none of them know. A Hungarian friend told me that they have a version called the Stefania Roll – and she also had no idea why.
What a mysterious dish, huh?
Feel free to take our Stefani Rulo recipe and change it up with vegetables you like, perhaps corn, or peas.
The traditional way to serve the Stephanie roll is with mashed potatoes, but also serve it with salad in summer.
How To Make Rulo Stefani - Bulgarian Stephanie Meatloaf
Rulo Stefani the easy and kid-friendly Bulgarian meatloaf. Ground meat, vegetables, and eggs are all easy-to-find and inexpensive ingredients that combine for a great meal.
Ingredients
- 700 g of ground meat (beef, pork, or mix of both)
- 3 eggs
- 1 small onion
- 1 big carrot or a few small carrots
- 1 big pickle or few small pickles
- 1 slice of bread
- 2-3 tbsp. of breadcrumbs
- Parsley
- Black pepper to taste
- Salt to taste
Instructions
- Boil 2 eggs and the carrots for 10 minutes
- Dip a slice of bread in water (or milk) for a few seconds and squeeze off the excess liquid and add to bowl
- Add to the bowl the ground meat, chopped onion, parsley, raw egg, and salt and pepper, Mix well.
- The consistency of the mixture should allow it to form later. If it is too soft, you can few tablespoons of breadcrumbs
- Spread the meat mixture on the baking paper and form a rectangular about 20x25 cm
- Place the boiled eggs on the meat and the pickles and carrots around the eggs as shown in the photos
- Close the meatloaf with the help of the baking paper and transfer the meatloaf to a baking sheet
- Bake for 45-50 min at 180ºC.
- Serve warm with your choice of side. We love mashed potatoes in winter and green salad in the summer
Notes
You can use the ground meat of your choice. I used beef only this time because the pork from my butcher often releases extra fat on the bottom of the baking sheet and the meatloaf almost boils. In Bulgaria, however, a pork and beef mix is the most frequently used combination.
