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Meat rolls are popular in almost all world culinary. The word “roll” itself comes from the French word Rouler, which in translation means “collapse”. Meatloaf is very popular in Europe. The roll may consist of a whole piece of meat or minced meat stuffed with cheese, dried fruits, mushrooms, nuts, vegetables, boiled eggs. The technology for making rolls is different. Some are baked in the oven in open form or in foil, others are boiled in water or steamed. Different meat is taken for roll: pork, beef or veal, turkey, chicken, rabbit, lamb, venison, etc.

From a whole piece of meat roll is prepared as follows. The meat is cut in the middle, opened like a book and cut each half again. Then the meat is beaten with a culinary hammer. The more thoroughly the meat is beaten, the more tender the meatloaf will turn out. The beaten layer of meat is salted and sprinkled with spices and pepper. The filling is placed to the near greater edge and the meat is rolled up. The roll is fixed with culinary threads, then subjected to heat treatment - roasting and baking or cooking.

Forcemeat roll is prepared by first preparing the forcemeat itself. For minced meat, they take almost any meat with a small amount of fat, grind it in a meat grinder, sometimes add onion or garlic to the minced meat. Then the minced meat is mixed with salt, spices and an egg is driven in. To easily roll the minced meat roll, it is placed on a plastic wrap and leveled. The stuffing is placed on the mincemeat - the near and greater edges, then picking up the film, gradually remove it, pushing and folding the mincemeat into roll. The minced meat roll is wrapped in several layers of foil and baked in the oven or, as an option, wrapped without removing the film and boiled in this form. Especially designed for these purposes, the cling film withstands the high boiling point of water. By the way, if the film is well fixed and the roll is wrapped in several layers, the roll can be boiled in water.

Rolls are served both hot as a main dish, and cold as a meat snack or sliced \u200b\u200bfor sandwiches and canapes.

Various sauces are served with meat rolls - ketchup, mustard, sweet and sour sauces from berries and fruits, vegetable sauces, soy sauce, narsharab, balsamic cream, etc.

As mentioned above, rolls are prepared in various ways in different countries.

In Argentina, the roll is made from beef tenderloin with nuts, fried, then baked in the oven.

Roll in America is made from pork tenderloin stuffed with cheese and nuts and herbs. Cheese, nuts and herbs are chopped, seasoned with garlic, rolled into a sausage in a film and frozen. In a piece of meat that is long with a knife, a cut is made right through the center and a frozen cheese filling is placed in this cut. The meat is pickled in salt, spices and various sauces, mostly sweet and sour. Next, the meat is fried in a pan and placed in the oven, where it is baked until cooked. Meat is served warm with a salad of vegetables and herbs.

Galantin in Belarus is a festive and everyday dish. Galantine is prepared from chicken or pork, stuffed with omelet, pancakes, fried mushrooms, minced meat. A layer of meat is put on cheesecloth, salted and pepper, on top lay a fried natural omelet, then mushrooms. The roll is rolled up, then tightly wrapped in gauze, tied with culinary threads. Galantine is boiled in a small amount of water or steamed, put under hot press and cooled. Serve galantine, cut into thin slices, as a snack.

Roll with bacon in Ukraine is prepared from undercuts (pusanins). The undercoats are rubbed with salt, black pepper and garlic. Fold tightly, tied with thread. The roll is boiled in a small amount of water, onion husk is added for color. After the undercooks are cooked, it is cooled, then cut and served as a snack.

In Germany, cooked beef roll with bacon. A layer of meat is beaten, rubbed with salt and spices, among which cumin is present. Roll the meat into a roll, wrap it in thin slices of bacon with an overlap. With this technique, it is not necessary to tie with culinary threads. The roll is fried and baked until cooked in the oven. Roll can be stuffed with prunes, nuts or pears.

In Mexico, baked turkey roll. Take breast and thigh fillets. Both fillets are cut, slightly beaten, salted. The breast fillet is placed on the thigh fillet and rolled up. Baked roll in the oven, greased with vegetable oil. Serve tomato and hot peppers sauce.

In Italy, meatloaf is baked with pesto. The meat is smeared with sauce, which is also marinade. The roll is served warm.

In Poland, baked meatloaf roll is placed in the middle of which are boiled and peeled chicken eggs. Roll is served warm with sour cream sauce.

In Spain, cooked meatloaf roll. Fillet of white sea fish is crushed, dried bread crumbs, salt, spices and eggs are added. Minced fish is laid out on cling film, olives, boiled shrimp, mussels or lobster are put on top. Roll the whole structure with a roll and carefully transfer it to a baking sheet. Grease the roll with olive oil and bake in the oven. Serve roll with boiled rice.

Milk pig roll is being prepared in Russia. This dish has always been present on the royal table. How to cook it right? The piglet is cut along the peritoneum, the bones are removed, the head is cut off. The meat is greased with salt, sugar and black pepper, stuffed with fried mushrooms. It is folded, the edges of the skin are sutured with culinary thread. The head of the piglet is salted and peppered. The piglet is coated with sour cream and baked in the oven, pouring the released fat along with the head. The milk pig is transferred to the dish, garnished with herbs and sour berries. Horseradish and mustard are served to the piglet.

We offer you to cook two-tone roll of beef and pork. The roll will turn out very tasty and beautiful. Recipe with a detailed step-by-step description and photo.

Meat roll. Recipe

Ingredients:

✓ 1 kg of boneless beef in one piece

✓ 1 kg of boneless pork in one piece

✓ 50 g butter

✓ salt, pepper

Time for preparing:  2 hours 10 minutes

Serving: 10

Cooking meatloaf

1. Wash and dry the meat. Put the beef on a work surface. With a very sharp knife, make a longitudinal cut from edge to edge, not reaching the bottom 1 cm.

2. With your left hand, bend the meat along the cut, with the right hand guide the knife along the seam and cut it, not reaching the left edge of 1 cm. Expand the piece 180 ° and do the same on the other side.

3. Uncover a piece of meat like a book. The area of \u200b\u200bthe piece will increase 3 times.

4. At all thickened places, make a few notches with a knife. Cover the meat with cling film and beat off, giving the piece a rectangular shape. After that, the piece will increase one and a half times. Also prepare a piece of pork.

5. Melt the butter and grease the beef with it. Salt, pepper. Cover with a piece of pork.

6. Roll the meat into a roll. Wrap it tightly in foil and put in an oven preheated to 200 ° C for 1 h 40 min. In 15 minutes until ready to cut the foil on top to brown the meat. Remove the baking tray from the oven. Cover with a new piece of foil or parchment and let stand, 20 minutes, so that the meat juices are evenly distributed throughout the meat.

Then carefully transfer the meat to the dish. In the foil in which the roll was baked, a lot of meat juices stand out. They can be used to prepare the sauce, gently draining into a saucepan and boiling with 1 tbsp. l flour diluted in a small amount of melted butter.

Since our task was to show how to properly cut a piece of meat for meatloaf, we chose the simplest recipe.

The dish will look much more effective if some vegetable filling is laid between pieces of beef and pork. For example, fried carrot with bacon, onions and herbs. By the way, with such a filling, the roll will be not only tastier, but juicier.

Add meat and spinach filling with cream. Put the washed spinach leaves in a saucepan and set on a small fire. Cook, stirring all the time. Once the leaves begin to fade, remove from heat and chop the spinach in a puree. Add 2-3 tbsp. l cream (the filling should not spread), season with salt and pepper. If you add Italian sun-dried tomatoes to the puree, the taste will become slightly spicy.

As a rule, they are served with balyk, ham, sausages and other delicacies. But in some cases they are used as the main dish and consumed hot with a side dish. The method of preparation and design largely depends on the ingredients used. Due to the excellent taste and attractive appearance, many housewives consider beef rolls to be a difficult, labor-intensive dish, and therefore prefer not to mess with it. However, in most cases, it is prepared much easier than it seems.

With prunes and adjika

Cooked according to this recipe rolls are often used as a hot snack. They can be made small (in portions) or formed into one large, and then cut. In the latter case, the dish looks more spectacular. To prepare a large beef roll with prunes, you will need such products: 800 grams of pulp, salt and ground pepper, any spices for meat, a tablespoon of adjika. And, of course, pitted prunes (about 200 g).

First you need to put the meat on a cutting board and beat it off on both sides. In order not to damage it with a hammer, you can use cling film. Prune is poured with hot water and left to swell for 15-20 minutes. Salted beef, pepper, sprinkled with seasonings, coated on the inside with adjika.

On one edge of the meat lay prunes and wrap it in a roll. So that the beef during cooking does not lose shape, you can use toothpicks, fastening the edges, or flash them with a thread. Roll the baked roll in the oven at a temperature not exceeding 180 degrees for about an hour and a half, wrapping it with foil. In the last 15-20 minutes, the foil is deployed to get a golden crust. Served exclusively hot, taking out a toothpick or thread and cutting into slices about 2 cm thick.

With dried apricots and soft cheese

The roll of which is described above can be varied with additional ingredients. Dried apricots and soft or feta cheese are perfectly combined with prunes). They are taken in approximately equal amounts. When using feta cheese, you need to remember that it is salty.

Such rolls are prepared from the same as described in the previous recipe, but they are served, as a rule, cold, cut into thin slices and carefully laid out on a large plate. You can decorate the dish with lettuce leaves and herbs. At the cut, beef rolls with dried apricots and prunes turn out to be bright and attractive, and the combination of sweet dried fruits with salty cheese turns them into an ideal snack for dry or semi-sweet wine.

With spinach

This is another option for a delicious, healthy and vibrant filling. About 100 grams of hard cheese, a bunch of parsley, a large onion, a little green basil, garlic to taste, salt and seasoning for meat, 2 egg yolks, 3 tablespoons of heavy cream, butter and olive oil are taken per kilogram. Spinach can be used fresh or frozen. It will need about 4 bunches or 400 g.

The cut is cut across the fibers, trying to deploy it on the principle of a book, and then beat off on both sides. Then the meat is salted, sprinkled with seasonings and greased with olive oil.

After that, prepare the filling. Onions and garlic are peeled, chopped as finely as possible and lightly fried in butter. Frozen spinach is added there, salted and stewed for several minutes, stirring. The fill is prepared separately by mixing the yolks with cream and grated cheese. Then combine it with the cooled spinach mixture. Chopped parsley and basil are added there. When using fresh spinach, you can not stew it, but simply cut it and combine it with other products.

Form a roll, laying the filling on the edge of the meat layer. It is tightly wrapped, fastening the edges with toothpicks, slightly fried in a pan, placed in a baking sleeve and sent to a not too hot oven for 1.5 hours.

Instead of spinach, a stuffing is made in the same way from mushrooms (champignons, oyster mushrooms, etc.). They are washed, finely chopped and stewed with onions, garlic and spices, and then combined with the same egg-cheese fill. About 300 g of mushrooms will be needed per kilogram of meat.

Served with a spinach or champignon filling, mostly hot. But even as a cold snack, it will fit perfectly. At the same time, do not forget to remove all the toothpicks and cut it with a sharp knife. As a side dish, mashed potatoes or vegetable salad are suitable. You can use boiled rice or other porridge.

With minced chicken and capers

Quite unusual and piquant is the beef roll, the recipe of which contains a different kind of meat. For example, pork or minced chicken. For 900 g of beef you will need 2 large onions and carrots, a bunch of parsley and 3 tablespoons of capers. In addition, you need a pound of minced chicken, an egg, 50 g of bread, 150 ml of dry white wine, a spoon of tomato paste, 50 ml of olive oil and half a glass of milk. Salt, thyme, ground pepper and nutmeg are taken from spices.

First, prepare the filling. For this, minced chicken is mixed with bread previously soaked in milk. Chopped greens, capers, salt, pepper, nutmeg, thyme and egg are added to it. Beef is cut into portioned slices, beaten, stuffed with minced meat and rolled into rolls. The edges are fixed with toothpicks and then fried in half a mixture of butter and olive oils. Separately, finely chopped carrots with onions are fried on the remaining fat, add tomato and wine, stew for 3 minutes.

Rolls are exempted from toothpicks, laid out in a baking dish, poured with the resulting sauce and put in the oven for an hour. Served with mashed potatoes or salad.

Without filling

For many, this option may seem commonplace, but it is in this form that the meatloaf will serve as an ideal cold snack. You will need a fairly large piece of beef tenderloin, salt, thyme, ground pepper, mustard seeds and any other spices. Everything is taken to taste. The meat is beaten and marinated, rubbed with salt and seasonings. Leave for 40 minutes. Then it is coated with mustard (inner side), rolled up and baked, wrapped in foil, for about 2 hours. The oven does not have to be very hot. The finished roll is sent for storage in the refrigerator, and served it cooled, cutting as thin as possible.

With egg

The previous recipe can be slightly improved and made brighter. For these purposes, several boiled eggs or carrots are suitable. They are placed inside as a whole, laid out one after another, before forming beef rolls. The cut is quite original, and most importantly - delicious. Serve cold, garnished with parsley branches.

Beef roll in a multicooker

This rather popular household appliance can be used along with the oven. In a slow cooker, rolls according to any of the above recipes are baked. Since most of these devices support the slow stewing function, the meat is more tender and juicy. For beef roll it is very important.

The residence time of the dish in the multicooker can vary from an hour to three, depending on the chosen program. 40 minutes before being ready for meat, sometimes peeled potatoes are added. In this case, in addition to the main dish, at the same time a delicious side dish is obtained.

Decor

A good dish on the festive table must be effectively served. If we are talking about a hot option, then it is best for each guest to issue a separate plate. In the case of using meatloaf as a cold snack, it is laid out on a common dish. You can decorate the plate with herbs, vegetables or sauce. At the same time, it is better to lay out small rolls whole, and large ones to be pre-cut.

In anticipation of the New Year holidays, the meatloaf theme is becoming very relevant. True, most of us do not undertake to cook it in view of the complexity of the cooking process itself. We hasten to assure you, there is nothing complicated about this. Today we will teach you.

Tip number 1

To cook meatloaf, you need to. Whether it is beef, pork or chicken is up to you. Beef meat rolls are very tasty due to the rich meat taste and aroma, and pork meat is very juicy and tender. Children and supporters of good nutrition will like chicken. You can even cook meatloaf from lamb, but we recommend it.

Council number 2

To properly cut meat for meatloaf, it is important to buy a suitable cut. Theoretically, any meat, even the toughest, is suitable for this dish. You can also have a great pork shoulder. You can take a lamb saddle - in this case, cutting meat for a roll is not difficult. If you are preparing chicken roll, it is better to buy a ready-made fillet or cut the breast yourself. As for beef, Western food bloggers often take alternative steaks - cuts from the flank and aperture. We advise you. This is a flat cut, with the cutting of which there will be no problems. All you need to do is to peel the cut from the thin films and unfold it like a book and repel it well. In addition, alternative steaks have a rich meat taste and aroma!

In general, try to choose wide and not too thick pieces of meat.

Council number 3

So how cut meat for meatloaf? The first thing you need to do is to clean the meat from excess fat, films and veins, if any. Suppose you are cooking meatloaf from beef tenderloin. First, cut the cut lengthwise into two layers, without cutting to the end about a couple of centimeters. You will get one deep incision. Gently push the meat in different directions and make two more transverse cuts to the right and left, again not reaching the end of 2 cm. Now the tenderloin needs to be expanded like a book. If tight spots remain, make a few cuts again. Now cover the meat with a film and beat it well with a hammer. A uniform layer of meat should be obtained without breaks and seals. As for the thickness of the meat layer, it is recommended to do it from 0.5 to 1.5 cm.

Tip number 4

If you do not know how to cut meat for meatloaf, we advise you to buy minced beef. Yes, yes, minced meat will make an excellent meatloaf. different from the usual rich meat flavor, extraordinary juiciness and a bright beef aroma. It is often used to make juicy burger steaks.

Prepared minced meat should be laid out on a napkin or cling film, evened out (while the minimum thickness should be about 0.5 -1 cm). In the middle of the meat, put the filling and fold, sending it to the oven.

Tip number 5

Prepared meat should be grated with salt and pepper, put the filling and curl tightly, fastened with culinary thread or skewers. It is convenient to spin the roll using cling film.

To make the finished dish juicy, first fry it in a pan until golden brown and only then send it to the oven. Put the meat on a baking sheet with the seam down.

We hope our tips teach you how to cut meat for meatloaf!

Pork roll is perfect for a family gala dinner - this delicious, fragrant, solemn dish will be enjoyed by all meat-eaters, and they will certainly praise such a talented chef. Therefore, we learn to cook delicious meat pork rolls, because the holidays are just around the corner!

Of course, meatloaf can be prepared from any kind of meat, but it is pork that is favored by cooks when it comes to this dish, because its characteristic taste is perfectly suited for roll. Of the parts of pork, the peritoneum is best for preparing the roll, but other parts of the carcass, in which layers of fat and meat alternate, can be used.

The process of making meatloaf from any meat is not considered the easiest, however, if you look at it, there are no particular difficulties in it: first you need to buy a wide, flat and large piece of good pork, then beat it with a meat hammer on both sides, process it with spices and roll it tight . In most cases, such rolls are prepared with fillings. In the case of pork, the best options for the filling are prunes, apples, dried apricots, mushrooms. So, as you can see, any cook can even cook this dish, even if he does not have much experience in folding meat rolls.

Features of the preparation of pork rolls

Choose a not too thick piece of meat, otherwise it will be very difficult to roll it into a roll.

During cooking, the roll should not fall apart, and the filling should fall out of it, so you need to roll it very tightly, without leaving air gaps between the meat and the filling. Always bind such rolls - for this you can use special devices (cooking or silicone threads, twine, etc.) or ordinary threads. At the edges of the roll it is better to chop off with toothpicks made of wood.

Do not forget to use spices that are very well suited to such meat as pork, make its taste more rich, vibrant and refined.

Pork meat rolls recipes

Pork rolls are brought to culinary readiness in many ways: they can be stewed, cooked, baked and fried - as the cook prefers. Together with many options of fillings with which you can cook this dish, it makes it really diverse, and you can make it for every taste.

Recipe for a simple pork roll with dried apricots and cheese

You will need: 1 kg of pork, 100 g of dried apricots, 1 large onion, cheese, pepper, salt.

How to cook a simple pork roll with dried apricots. Cut the pork pulp so that it can be expanded like a book, beat off, grate with pepper and salt. Steam the dried apricots, chop the onion finely, cut the cheese into slices. Put dried apricots with cheese and onions on the meat, roll it with a roll, put the roll on the foil, tightly wrap, bake in an oven preheated to medium temperature until the meat is ready. Serve with pickled fruit or sauerkraut.

You can safely replace the filling products; for flavoring meat, in addition to pepper and salt, use other spices. Having learned how to cook such a simple roll, you can move on to more complex options.

The recipe for pork roll with prunes

You will need: a large piece of pork (one in which you can make a pocket and stuff it), 2 sour apples, 150 g of prunes, filling - 300 ml of meat broth, 100 ml of cream, 4 tbsp. vegetable oil, 1 tbsp currant jelly, ½ tsp salt, ground ginger and black pepper - 2 pinches each.

How to cook pork roll with prunes. Steam the prunes, if any, take out the seeds. Peel and coarsely chop the apples by removing the seeds. Rinse the meat, dry it, make a large cavity - a pocket, grate inside and out with ginger, pepper and salt, put prunes and apples in the pocket, sew it up. Brown the butter roll on all sides. Drain the fat, leaving a little, put in the baking dish, pour in the broth, fry for 1 hour - 1 hour and 15 minutes, adding hot broth if necessary. Ready roll leave to cool in the oven. Mix the meat sauce obtained after cooking with cream and boil. Put jelly, pepper and salt, mix. Serve the roll, sliced \u200b\u200bin portions, with cooked sauce.

Pork meatloaf recipe with pistachios and cheese

You will need: 1 kg of pork loin, 200 g of peeled pistachios, 100 g of Russian cheese, 50 ml of olive oil, 2 cloves of garlic.

How to cook pork meatloaf with pistachios. In a blender, mix the pistachios with garlic and cheese into a paste, adding a little olive oil. Strip the layer of meat from fat, cut it with a book along the narrow side, unfold, beat it with a hammer, lay out the filling with a layer, smooth it over the meat. Roll the meat into a roll, tie with thread, put in a baking dish, cover with foil, cook in a preheated oven (190 degrees) for 40-45 min, remove the foil and brown the roll for 5-10 min. When serving, cut the roll into slices of 1.5-2 cm thick.

Pork Meatloaf Recipe with Smoked Lard

You will need: 1 kg of pork balyk, 300 g of smoked bacon, 200-300 g of hard cheese, 5 cloves of garlic, mustard, horseradish, mayonnaise, spices for meat, black pepper, salt.

How to cook pork roll with bacon. Cut a piece of the balyk so that it unfolds into a rectangle with a little book, beat off lightly, rub with pepper and salt, grease with a small amount of mustard and horseradish. Spread lard, chopped into small pieces, grated cheese and garlic passed through a press. Twist the meat roll, tie it with thread, fasten with toothpicks, grate with spices and coat with mayonnaise, wrap it in foil, put on a baking sheet and bake for about 75 min in an oven preheated to medium temperature, removing the foil for 15 min before cooking.

Meat rolls are festive, not so difficult and really tasty! Any celebration with such a meal will be remembered by relatives and friends, and you, having prepared such a wonderful dish, will not be left without compliments.