Russian Stuffed Meatloaf

Directions

Melt the butter in a small skillet over medium heat.

Add the onion and sauté until lightly colored, about 12 minutes.

Meanwhile, soak the bread in the milk for 10 minutes.

Squeeze the bread to remove any excess milk and crumble into a large bowl.

Discard the milk.

Add the beef to the bread along with the onions with the butter used to cook them in, eggs, ice water, sour cream, and salt and pepper.

Knead until thoroughly blended.

Set the meatloaf mixture aside.

In a second bowl, combine the hard cooked eggs, scallions, and melted butter.

Season lightly with salt and pepper and mix.

Preheat the oven to 375°F Line a baking sheet with aluminum foil.

Spread the meatloaf mixture out on a large piece of waxed paper into a 12×10-inch rectangle.

Spread the stuffing over the meat mixture, leaving a 1 inch border on all sides.

Roll up like a jelly roll, starting on one long side.

Peel back the waxed paper as you roll.

Place the roll, seam side down, on the prepared baking sheet.

Spread the mayonnaise on the roll, using a rubber spatula, and sprinkle generously with bread crumbs and with the sweet and hot paprika.

Bake 1 hour.

Cut into thick slices and serve at once.