According to George Lang in his book, "The Cuisine of Hungary,"
hortobagyi palacsinta is made with a meat filling, and this is his version:

1 pound lean veal, diced
2 medium-sized onions, chopped fine
1 tsp. salt
1 tablespoon lard
1 and 1/2 cups sour cream
12 pancakes (i.e. palacsinta)
1/4 cup flour
1 tablespoon paprika

1. Saute veal, onions and salt in lard for 5 minutes
2. Cover and cook for 5 more minutes.
3. Remove most of the juices from the pan and reserve.
4. Add 2 tablespoons sour cream to the veal and simmer for about
30 minutes.
5. Fill pancakes with the cooked veal and roll. Put pancakes on a
serving casserole.
6. Mix remaining sour cream with flour and add reserved pan juices
and the paprika. Bring to a simmer.
7. Strain over pancakes and serve immediately.

Lang includes this recipe in the chapter on appetizers! I think
a nice bowl of soup and a salad would complete this meal for
me, no entree required.