Persons: 2-4     Cost: $$$$     Level: easy     Time: 30-35min      Ingredients: easy to find


Most likely, the origins of today’s Mielony cutlet (meatloaf) can be traced back to the Pozharsky (Pozarski) cutlet, named after count Dmitry Pozharsky. In fact, both share a similar preparation, with the exception that the Pozharsky cutlet is a breaded ground chicken or veal patty and Mielony cutlet is usually made with ground pork or beef with the addition of an egg. In Warsaw, restaurants served Pozharsky cutlets as far back as the mid-nineteenth century.

I like to think about Mielony (or “Sznycel” in Malopolska) as a polish hamburger; in fact, when I was younger my mum would often pack Mielony sandwiches in my schoolbag – it was always the best, as it’s really tasty even when eaten cold.

Traditionally in Poland, we serve this dish with beetroots and mashed potatoes, however as the flavour is not too imposing, is easy to be paired with various side dishes. Today I have prepared my mum’s recipe with my own personal touch – and my grandfather Stasiek’s recipe for mashed potatoes.

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