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Armenian   -   Stuffed Meatloaf   adapted from Please to the Table

  • 3 Tablespoons Unsalted Butter
  • 1 Large Onion -- finely chopped
  • 3 Slices White Bread -- crusts removed
  • 1/3 Cup Milk
  • 1 3/4 Pounds Ground Beef
  • 2 Large Egg -- lightly beaten
  • 1/4 Cup Ice Water
  • 2 Tablespoons Sour Cream
  • Salt And Pepper -- to taste
  • 4 Medium Eggs, Hard-Boiled -- finely chopped
  • 1/2 Cup Scallion -- finely chopped
  • 4 Tablespoons Unsalted Butter -- melted
  • 2 Tablespoons Mayonnaise
  • 1/3 Cup Dry Bread Crumbs
  • 1 Teaspoon Sweet Paprika
  • 1/2 Teaspoon Hot Paprika
Directions Saute onion in butter until lightly colored about 12 minutes. Soak bread in milk for 10 minutes. Squeeze bread to remove excess milk. Crumble bread and discard milk. Add beef, onions, eggs, ice water, sour cream, salt and pepper. Knead until blended. Set aside. Preheat oven to 375 degrees. In a second bowl, combine eggs, scallions, and melted butter. Season with salt and pepper. Spread meat loaf mixture out on a large piece of waxed paper. Spread stuffing over meatloaf mixture. Leave a 1 inch border on all sides. Roll up like a jelly roll, starting on one long side. Peel back wax paper as you roll. Place seam side down on prepared baking sheet. Spread with mayonnaise using rubber spatula. Sprinkle generously with bread crumbs, sweet and hot paprikas. Bake 1 hour, cut into thick slice and serve at once.
Serves 6
Time to Make 0:00

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