Modern meatloaf is an invention of European cuisine that has French roots.

Although the slice of meat in which the filling is wrapped is mentioned much earlier, in the culinary recipes of Ancient Rome. The dish has become so popular that it has taken root in the kitchens of many housewives.

It is prepared on weekdays for breakfast, dinner, lunch or served at the festive table of guests. Rolls are made from both minced meat and a whole piece. Why use turkey, pork, chicken, beef. Products of various shapes and sizes are prepared, from small rolls fried in a pan to large “bricks” baked in the oven. Any products are used for the filling - hard-boiled eggs, mushrooms, cheese, herbs, boiled carrots, pasta.

Meatloaf - food preparation

The roll is pretty easy to make. If it is made from a single piece, a slice or layer of meat is beaten off with a kitchen hammer, rubbed with salt and spices and rolled into a sausage. To fix the shape, the roll is wrapped with threads and then baked.

Chopped meat is made in the same way as for cutlets - mixed with a soaked piece of bread or white bread, add onions, raw eggs, salt, pepper. Mix well, lay out half of the minced meat in the form of a rectangle, in the center of which boiled eggs are placed in a row. Cover with the other half of the minced meat, seal the edges, forming a roll. So that during baking it does not burst, and the steam can escape freely, several punctures are made on top with a fork or knife.

Recipe 1: Minced Meatloaf

From minced meat, you can cook not only meatballs or cutlets, but also such a delicious and original roll with an egg. If you boil the eggs in advance and twist the meat into minced meat, you can quickly cook it for dinner. Children especially like this roll.

Ingredients: 1 kg of minced meat (preferably pork and beef), 2 slices of white bread, 4 hard-boiled eggs, 2 onions, 150 g of cheese, salt, herbs, black pepper.

Cooking method

Soak bread in water or milk, squeeze. Grate or finely chop the onion. Mix everything with minced meat, add salt and pepper and not only knead thoroughly, but also beat off a couple of minutes so that the meat fibers adhere well to each other. Minced meat must be lifted and slapped back into the bowl with a little effort.

Lay foil on a sheet of baking sheet, put all the minced meat on it, in the form of a rectangle. Sprinkle the surface with grated cheese and chopped herbs, and in the center of the minced meat, in a row, spread the eggs. Lifting the edges of the foil, form a roll and caulk all the cracks.

Wrap the roll completely with foil, pour a little water into a baking sheet and bake for fifty minutes (200C). Then open the foil and bake the roll for another fifteen minutes, until a crust appears.

Recipe 2: Meatloaf in Lavash

Another variation on the theme of pita bread. This time with meatloaf. So simple a dish that even novice cooks can cook it. It turns out insanely delicious.

Ingredients: 800g minced meat, 4 pita bread, 200g cheese (hard or semi-hard), onion, 1 egg, salt, pepper, pickled mushrooms (honey mushrooms) - 300g, vegetable oil for frying, fresh parsley, dill.

Cooking method

Fry a finely chopped onion. As the onion becomes golden, add minced meat, salt and pepper and fry until tender. Add the mushrooms to the slightly cooled mass. Mushrooms are better, they are small, you don’t even need to cut them. Instead of mushrooms, you can put olives, pickles, or even do without additives.

Spread arbitrarily thin slices of cheese on pita bread, sprinkle with herbs and put minced meat not very thick, wrap in a roll. Stuff all the pita breads, put them in a mold and brush with a beaten raw egg. Bake for fifteen minutes (180C). Cut the finished rolls into pieces.

Recipe 3: Pork Meatloaf with Omelet and Mushrooms

This is not quite a roll, rather rolls, because. small in size. Cut into pieces and laid out on green lettuce, they are very reminiscent of forest stumps.

Ingredients: 0.5 kg of pork (tenderloin, meat for meatballs), breadcrumbs, vegetable oil. For the omelette: 5 eggs, flour, 1 onion, herbs, salt, 150g fresh mushrooms, salt, pepper.

Cooking method

Cut the meat into slices, as for chops. Salt, pepper, beat well with a hammer.

Prepare an omelet. Finely chop and fry the mushrooms and onions until they turn dark golden. Salt, chill.

Beat the eggs, add salt, a spoon or two of flour, chopped herbs and cooled mushrooms with onions. Mix and bake omelets. About the size of a meat chop. Their number should be equal to the number of slices of meat. Here you need to guess.

Put an omelette on a slice of meat, roll up the roll, secure with toothpicks so that it does not turn around. Roll in breadcrumbs, dip in beaten egg, fry until tender in plenty of oil. Or fry to a crust on the stove, and bring to readiness in the oven, baking for fifteen minutes (190C), covering with foil so as not to burn.

Remove the toothpicks, cut the rolls into three or four parts, put on lettuce leaves.

Recipe 4: Meatloaf in dough

This dish looks like a pie, but it's not a pie, it's a meat roll in dough. Which turns out beautiful, tasty and cooks pretty quickly. It is better to take ready-made puff pastry.

Ingredients: 700g minced meat, 1 onion, 1 garlic clove, 1 raw egg (for minced meat), a small bunch of parsley, black pepper, 50g butter, 2 tsp. lies. mustard, salt, 3 hard-boiled eggs (for filling), 400-500g puff pastry.

Cooking method

Finely chop the garlic, onion and parsley and fry in butter. Cool down.

Beat the egg, pour a small part to grease the roll, add the rest to the minced meat. Put fried vegetables and mustard there. Pepper, sprinkle with salt, mix.

Peel the boiled eggs and cut in half.

Roll out the dough to make a rectangle. If there are two pieces of dough in the package instead of one large one, make two small rolls. Put half a serving of minced meat in the middle of the layer in the form of a small rectangle. Arrange the egg halves in the center. Cover with the rest of the minced meat. You should get two rectangles: one large one is made of dough, and on it, in the middle, the second small one is made of minced meat.

From the long sides of the dough rectangle, cut strips, two centimeters wide, cutting them from the edge to the roll. This is necessary in order to make it convenient to wrap the roll, overlapping the strips on the minced meat on both sides. Scraps of dough can decorate the roll. Brush it with egg and bake for 40 minutes (180C). Place the tray in the preheated oven.

Recipe 5: Meatloaf from the peritoneum

Great alternative to store bought sausages. A completely natural product without E-additives, flavor enhancers and other chemicals. Handmade, exclusive. It is better to cook it in the evening so that it rests overnight in the refrigerator.

Ingredients: 1.5 kg pork belly, salt, 2 tsp. adjika, spices and spices: black pepper, hot, basil, ground paprika, a pinch of dry garlic (or to your liking).

Cooking method

It is necessary to choose a good, fleshy piece of undercut, peritoneum on the market. Wash it, dry it and generously spread herbs and spices on both sides. Don't forget to salt. If fantasy rages, or the soul requires additional frills, you can put slices of cheese, pickled mushrooms, pickles, herbs on the layer, but it will be delicious without them. Roll up the meat and secure. If there are special devices, such as silicone clamps, then they are. If not, wrap with ordinary thread.

Place the roll in a baking sleeve, pierce it in several places so that steam comes out, and send it for one and a half to two hours (it all depends on the weight of the piece of meat) in a preheated oven (200C).

Allow the roll to cool and put it in the refrigerator directly in the bag without unwrapping. In the morning, remove the bag and threads and cut the roll into thin slices. Put a lettuce leaf on the bread, on top - a piece of roll. And you can enjoy the natural meat taste.

To prevent the roll from falling apart during baking, it is placed on a baking sheet with the seam down.

- If the roll is prepared from minced meat, it is better to make minced meat with your own hands. To make the mass more tender and homogeneous, twist the meat twice.

- It is convenient to form a roll with a towel or cling film. So it will turn out even and neat. Put a layer of minced meat on the surface and, lifting the edges of the film or towel, collect a beautiful roll.

Meatloaf is served both hot and cold.

- Instead of chicken eggs, you can use quail eggs, only their number needs to be increased.

• Chicken roll with prunes
• Stuffed pork rolls
• Chicken liver pancakes
• Chicken roulade
• Khanum in a multicooker

History and secrets of cooking

You will learn the history and secrets of cooking by reading the information below. Not everyone knows that meatloaf is a dish that is considered to be the birthplace of Ancient Rome. Even then, the food was known and loved. This is evidenced by the finds that were discovered by researchers and archaeologists. They managed to find an old cookbook that was written in the fifth century BC. There, the researchers found a dish that is almost identical to the modern meatloaf. The difference lies in the fact that in the ancient Roman era, the dish was known under the name "apicius".

In the Middle Ages, food occupied a significant place on the royal table. Subsequently, the dish spread throughout Europe, especially in its western part. It began to be attributed to German cuisine, since it was there that the chefs began to cook not just meat rolls, but real masterpieces. Masters in the field of cooking invented new forms and fillings, they decided to use minced meat instead of meat slices.

There are some secrets of making roll at home. They, like the recipe, it is desirable to adhere to. Thanks to some simple recommendations, you can create an incredibly appetizing dish. So the secrets boil down to this:

1. The main rule is the choice of quality products. They should be not only fresh (which goes without saying), but of high quality. The most delicious will be farm meat rolls with homemade vegetables or fruits, other ingredients from trusted manufacturers.
2. The right choice of meat is also important. Preference should be given to chilled rather than frozen foods. If you follow this simple recommendation, then the food will turn out to be surprisingly juicy and appetizing. In addition, pay attention to the appearance of the meat. Any meat should be light-colored, and burgundy and brown hues indicate that the animals were old or even sick before slaughter. The fat layer should be white, not yellow or brownish.
3. Preference should be given to chicken, veal, pork and their combinations. It is from these types of meat that the most appetizing roll is obtained.
4. To increase the juiciness of the roll, you can make it from minced meat by adding grated carrots, diced apples or pears to the composition. The last ingredient will also give an amazing flavor.
5. If suddenly you are making a meatloaf according to a recipe that involves cooking minced meat, and the latter turned out to be liquid, this is easy to fix. This is done by adding a small amount of breadcrumbs or corn flakes to the minced meat.
6. Chili sauce will help take care of the spicy taste, which will perfectly set off the taste of both minced meat roll and whole piece of meat. An interesting dressing will be sweet and sour sauce (it will give notes of Asian cuisine) and even simple and familiar ketchup.
7. Remember that the main difficulty is the assembly of the roll. The quality, taste and effectiveness of the finished dish depends on the correct implementation of this process. To roll the roll successfully, use plastic wrap or a paper napkin and a board, which is pre-sprinkled with either flour or breadcrumbs.

If you treat yourself and loved ones with delicious meat rolls, then be sure to find the very recipe that will be the best for you. And also you will understand how to cook properly so that the dish always succeeds.

Types of meat rolls

Types of meat rolls are chopped and whole, with and without filling. Let's take a closer look at what lies behind these concepts. So, depending on the principle of cooking and the technological map of the dish, meat rolls are:

You can classify rolls and depending on the fillings used. There are an incredible number of them, so every housewife will easily pick up the one that is right for her. So, there are such popular variations:

1. Other types of meat. Such a roll turns out to be “rich”, satisfying and very appetizing. As a filling, you can use chicken, pork, beef, rabbit meat, turkey and other birds. Offal (heart, liver, lungs, kidneys, navels or ventricles, tongue, lard) are also suitable, although such a meal is obtained for an amateur. An extraordinary taste has a combination with smoked or salted meat, with sausages (sausage, ham, sausages, sausages, sausages, bacon). The choice is huge.
2. Cereals, pasta and potatoes. From cereals, it is worth taking a closer look at buckwheat porridge, rice, pearl barley and millet groats. These options allow you to create the most appetizing roll. Sometimes semolina is also included in the filling for the roll. Potatoes in fried or boiled form, as well as in the form of mashed potatoes, will be an ideal option for both the outer (allowing you to form an appetizing shell) and the inner (it will be soft and juicy) layer of the roll. You can even make a kind of batter from potatoes with an egg, covering a whole piece of meat with it, you can get a kind of pie or non-standard bread. But keep in mind that this can hardly be called a dietary dish, since the calorie content is high. Pasta, spaghetti and vermicelli will be an interesting addition, allowing you to take care of the satiety of the meal. Get a dish in the Italian style.
3. Vegetables. This is one of the traditional toppings. Almost all vegetables are suitable: tomatoes, eggplant, zucchini, pumpkin, bell peppers, spinach, cucumber, cabbage (white, broccoli, cauliflower), carrots, beets. Sometimes they are supplemented with onions, garlic, hot chili peppers, herbs (dill, parsley, basil, cilantro).
4. Fruits and dried fruits. As an independent ingredient, you can use prunes, dried apricots, apples, avocados, lemons, plums, raisins. Other types of fruits and berries, if used, are used only as additional components, since a non-standard combination of sweet and salty is obtained, which is not to everyone's taste.
5. Milk products. Usually cream, sour cream, cheese, cottage cheese (mixed with chicken egg and herbs) are used. In addition to cottage cheese, the remaining ingredients are auxiliary and are used to enhance the taste. Mozzarella, parmesan, Gaudi and any hard varieties are suitable for cheeses.
6. Mushrooms. This is a classic filling that many people like. You can use absolutely any edible mushrooms, for example, champignons, oyster mushrooms, chanterelles, porcini mushrooms, milk mushrooms, boletus, boletus and a number of other delicious mushrooms that will make the roll taste even better.
7. Olives and olives. Often used pitted. Olives and olives can be an independent addition or have a filling, for example, lemon slices, anchovies, shrimp, capers.
8. Fish and seafood. The latter are added quite often, especially shrimp, squid, anchovies, mussels. But the fish is not used very often, as the combination is quite non-standard. But for those who love culinary experiments, you can try.
9. Eggs. Most often used chicken and quail. In an independent form, whole eggs are used: when the roll is cut, it turns out spectacularly. In ground form, the eggs are mixed with other ingredients, including herbs, cream, mushrooms, and vegetables. It turns out an appetizing filling. You can even make an omelette and wrap it in meat. It turns out "hussar" food.
10. Dough and pastries. The combination of meat with dough is interesting. The latter can be anything: yeast, fresh, sand, puff. The difference from ordinary baking is that the meat is outside and the dough is inside. It turns out very appetizing and satisfying.
11. Other products. It all depends on your imagination. Experienced housewives complement the dish with Jewish-style gelatin-based dishes, use pita bread in Azerbaijani style, or make a roll with a lot of ingredients, as in American cuisine.
12. Mixed filling. It is used most often. Combinations can be any and depend solely on the imagination of the cook. The most popular are prunes and dried apricots, cheese and mushrooms, prunes with cream, pineapple and olives, olives and tomatoes, greens and a chicken egg. Sometimes the dish is made puffed or several layers are used to make it as tasty as possible.

You can experiment and choose the most suitable filling for yourself.

Remember that you can change not only the inside of the dish, but also the outside. The filling can be wrapped in slices of bacon or ham, in boiled or smoked chicken, in pieces of beef or pork, in ground or chopped minced meat.

Cooking methods at home

There are a wide variety of cooking methods at home. Meat rolls can be:

1. Bake in the oven and slow cooker on its own or in a bottle, bag, sleeve.
2. Steam cooking - in a double boiler, pressure cooker, slow cooker, mantyshnitsa. Such rolls will be like in kindergarten and suitable for children.
3. Fry in a pan on the stove, in an air grill, on the grill, on a fire on the coals.
4. Cook in an autoclave, an ordinary saucepan on the stove, in a microwave oven.
5. Stew in a slow cooker, oven, on the stove.
6. Smoke by hot or cold smoking. Perfect for a home smoker.

Today, there are many different recipes for preparing an appetizing dish at home. We have collected the most interesting recipes in the table, and you can find step-by-step recipes with photos on this page.

name of the dish	Cooking features
Chicken rolls stuffed with cheese	The dish is prepared from chicken fillet, salt, pepper, garlic, parsley, spices suitable for chicken, vegetable oil and Philadelphia cheese, which acts as an appetizing filling. You can serve ready-made rolls baked in the oven with fresh vegetables and herbs.
Duck terrine with ham	This dish, in fact, is a cross between a roll, a casserole and a pate, but the main thing is that it turns out incredibly tasty. The base is duck meat, ham, bacon strips, pistachios and spices. The extraordinary composition allows you to cook a hearty terrine and surprise your loved ones with it.
Chicken roll stuffed with dried onions	An extraordinary dish turns out to be very spectacular. Serve it cut into slices. The inner part of the roll is almost white - chicken breast with mayonnaise, and in its center - a greenish-yellow decoration of dried onions. The top of the roll is wrapped in bacon slices. The dish is complemented by various spices, among which a significant place is given to ground paprika, which gives the dish an interesting taste.
Chicken rolls with mozzarella and bell pepper	An amazing dish can be attributed to Mediterranean cuisine. The filling is an interesting combination of bell pepper and mozzarella, spices and salt are added to taste. The filling is wrapped in chicken pieces and wrapped in thin slices of bacon. Before serving, decorate with herbs and supplement with sauce.
Ukrainian twisters	Krucheniki are a kind of meat rolls. They are made from pork, onions, mushrooms, mozzarella cheese and spices. The highlight is the sauce, which is sure to complement the dish, usually pouring on top. A sauce is prepared from dried porcini mushrooms (they are more aromatic than fresh ones), flour, sour cream and butter. The taste of the finished dish is amazing.
Meatloaf stuffed with cheese	The basis of the dish is minced turkey, and the addition is mozzarella cheese, parmesan, ricotta and chicken eggs. Invariably add spices, Provencal herbs and black ground pepper are excellent. Serve this roll with mint leaves.
Pork rolls stuffed with mushrooms	The outer part of such rolls is pork pulp, and the filling is a combination of champignons, onions, milk, hard cheese, thyme and other spices. The taste surprises, and the vegetable garnish acts as an invariable addition.
Pigskin roll (skins)	On top of the roll there will be pork skin with lard, in which we will wrap the filling of carrots, garlic and spices. At first glance, the dish is very simple, but it will pleasantly surprise you with its taste. An interesting addition would be a red cabbage salad.
Pork roll baked in the oven	The meal turns out juicy and fragrant. It can be both an appetizer and a full-fledged second course. The base is pork chops, and for the filling will use a mixture of champignons, carrots and onions. You can supplement the roll with hard cheese (grated) and cream. It turns out - you will lick your fingers. For a spectacular serving, spread the food cut into pieces on lettuce leaves and supplement with cherry tomatoes.
Classic egg roll	This is one of the traditional German dishes, which is baked in the oven or in the oven. An appetizing appetizer will be an ideal addition to the festive table due to its attractive appearance and amazing taste. The stuffing of whole boiled chicken eggs will be placed in minced pork and beef with spices. The dish is baked in foil in the oven. And before serving, cut into pieces so that the filling is visible.
Dried cranberry roll	The meat component is pork tenderloin. The filling is dried cranberries, the taste of which is complemented by black ground pepper, rosemary, coriander and thyme. It turns out an incredibly tender and interesting dish, where sweet, sour and salty are harmoniously intertwined. Such a dish can decorate a New Year's or Christmas table, or you can treat your loved ones to it on a weekday.
Festive pork roll with nuts and prunes	This is a beautiful and tasty dish that is traditionally prepared for the holidays. The base is pork, in which we will wrap the filling of prunes, onions, apples, walnuts. The filling will be flavored with your favorite spices, which will enhance the flavor of the dish. When serving, spread the roll on lettuce leaves and decorate with cranberries, lingonberries or viburnum.
Pork knuckle	Such a roll is a typical example of a meal made from a whole piece of meat. Apart from the pork knuckle, there are no other ingredients. The exception is garlic, salt, bay leaf and favorite spices that enhance the taste of the dish.
Karlovy Vary roll	This is a Czech dish made from beef tenderloin, bacon (sometimes replaced with bacon), ham, pickled cucumbers and a chicken egg. Spices and salt are also added. Such a dish turns out to be “rich” due to the numerous meat ingredients, its taste is amazing.
Spicy roll in a slow cooker	It is prepared from pork belly, stuffed with celery stalks and roots, herbs mixed with spices. The basis remains a whole piece of meat, and all other ingredients act as auxiliary and are felt only slightly. Delicious and interesting.
Roll in onion peel	The base is selected pork, the filling is young carrots with spices and herbs, and onion peel is on top. Be sure to cook according to the recipe, so as not to be mistaken. The dish has a spectacular appearance and an interesting taste.
Rolls with gherkins	Prepare a dish of thinly sliced ​​​​pork slices. They are rolled into tubes (rolls) and start with prunes, gherkins, garlic and carrots. It turns out a beautiful dish with a bright taste. Before serving, the dish is usually supplemented with fresh herbs, such as parsley or dill.
Beef roll with prunes	It is prepared from beef and lard, starting with prunes mixed with basil and pink pepper. Sometimes the dish is complemented with teriyaki sauce, but more often it is served strewn with pomegranate seeds. As a result, it is possible to achieve an interesting mixture of meaty, sour and sweet tastes. Very unusual and festive.

Meatloaf is not only very tasty, but also a beautiful dish. The dish can be safely called a decoration of any table, especially a festive one. The delicate taste of food makes the roll tasty even for the most demanding gourmets. Remember that you can cook meat rolls and create fillings for them from any products of your choice. Don't be afraid to experiment, and if you're more into tried and tested cooking methods, take a look at the recipes you'll find on this page. The cooking process is simple, but time-consuming, on average it takes about one and a half to two hours to cook a roll, but you will not regret the time spent when you put a ready-made fragrant dish on the table. Good luck!

Meat rolls are prepared with a variety of fillings: cheese, mushrooms, prunes, dried apricots, bacon (salted), carrots, nuts. ... Chops are made from meat: pork, beef or chicken, and then the stuffing is wrapped in this beaten meat.

We offer several recipes for stuffed meat rolls, baked in the oven or fried in a pan (which can later be stewed in beer or wine). We thank Svetlana Burova for the recipe and step-by-step photos of cooking pork rolls.

Meat in the form of rolls is cooked very quickly, it turns out juicy and tasty. Depending on the filling chosen, the taste of the rolls will be sweetish, sour or salty.

meat roll recipe interesting in that changing the filling in them, you get a new dish every time.

Oven baked meatballs recipe

Meat (you can chicken fillet, we have pork) beat off well, salt and pepper, put in dry wine for 30 minutes (you can completely exclude this item with pickling from the recipe).

Fry mushrooms with onions (mushrooms), boil potatoes (grated), boil carrots (grated), then stuff each piece of meat with mushrooms, potatoes, carrots, wrap in a roll, pressing tightly.

Wrap the top of the roll with bacon, secure with skewers. Put the rolls on a baking sheet, add sunflower oil, sprinkle with grated cheese on top. Bake in the oven at a temperature of 180-200 degrees for 40-45 minutes. You can also fill the rolls with just fried mushrooms with cheese.

Serve meat rolls with a side dish of vegetables or mashed potatoes:

Bon appetit!

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The recipe for meat rolls with filling has been updated with new step-by-step photos of cooking in a pan, which open when you click in the slide show.

Ingredients:

For fried meat rolls:

For baked rolls:

Cooking process:

MEAT ROLLS STUFFED WITH PRUNE

Wash the meat thoroughly and pat dry with paper towels. Cut the pork as if into chops, into slices about 1 cm thick. It is good to beat off with a meat hammer (so that the pieces and meat juice do not fly in different directions when beating - you need to put a plastic bag on top).

My prunes for rolls and pour boiling water for 10 minutes to steam them out. After draining the water, you need to dry the dried fruits with a paper towel.

Onion (1 pc.) Cut into cubes and fry in vegetable oil until almost cooked.

We take a pork chop, salt, pepper to taste.
We spread 3-4 prunes on one side of the roll, add the passivated onion.

Roll up the meatloaf as tightly as possible.
We stab (we wrap) our rolls with skewers (threads).

When all the rolls are ready, put them in a preheated pan with vegetable oil.
Fry on all sides until golden brown.
Then cover with a lid and simmer for 15 minutes.

The remaining onion, which we fry (chopped) in vegetable oil, can serve as gravy. You can also add a few sour berries or prunes to the onion.

You can serve meat rolls with prunes with any side dish. I suggest serving with mashed potatoes. Put some sautéed onion with prunes on top of the rolls. You can decorate with greenery. And it is advisable to remove the toothpicks before serving.

MEAT ROLLS STUFFED WITH CHEESE

Meat rolls with cheese will turn out delicious not only from pork, but also from beef. I used pieces of cheese as a filling, you can grate it and mix with chopped garlic. You can diversify meat rolls with cheese filling with chopped herbs or whole basil leaves. For the preparation of small meat rolls, tenderloin, pork neck pulp, boneless cutlet part or boneless beef edge are suitable. How to cook meat rolls from chicken breast fillet, we told in the recipe.

The meat is thinly cut into slices, beaten off as usual. If desired, it is marinated in spices, wine, onions or mayonnaise (meat pieces can be left in the marinade in the refrigerator overnight).

Cheese is cut into long, plump sticks.
I also used sautéed onions in the filling, it makes the meat rolls juicy.
Salt and pepper each chop to taste (if there was no pre-marination).
We spread a block of cheese on one side of the meat, add fried onions.

We roll the meat roll tightly, fasten it in several places with skewers or tie it with threads.

Lightly fry pork rolls with cheese in a pan, then simmer them for 15 minutes under the lid, adding a little liquid (water, cream, juice from marinade or wine).
When stewing, cheese may seem a little from meat rolls, this can be seen in the photo. It's OK.

Bon appetit wishes you a site Notebook of recipes.

Exactly the same stuffed meat rolls can be cooked in a slow cooker on the "baking" program.

There are many recipes for making meatloaf, but there are three basic ones - from a whole piece of meat, small slices, minced meat. It can be a hot dish or a cold snack. The basic rule for making a delicious roll is that the meat and products for the filling must be of high quality. A juicy, tender dish will turn out if you use tenderloin of young animals. The difficulty lies in the ability to roll the roll correctly, in this matter a certain skill is needed.

Some rolls cook quickly, others take 2-3 days to cook, but the appetizing, melt-in-your-mouth appetizer is worth it. If you are lucky enough to get a pair of pork belly, you can cook an amazing dish out of it.

Pork roll

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The lard on the belly of a pig is thin, with layers of meat and a delicate skin - it is ideal for a roll.

Take a tenderloin 15-20 cm wide and 0.6-0.8 m long, rub on both sides with salt and pepper. Put chopped garlic on the fat, seasonings to taste, wrap with the skin up, tie with twine and leave to salt for 1-2 days.

Then put it on a baking sheet and put it in the oven at a temperature of 150 ° C, bake for 3-4 hours, regularly basting the roll with rendered fat. The skin should be golden brown. Refrigerate before serving.

Pork with figs according to the recipe of the famous culinary specialist Thomas Keller. Watch the video!

Minced meat roll

For cooking, you can take cold cuts, this will add sophistication to the taste.

How to cook:

Chop the meat (900 g) by hand into small pieces (1-2 cm), pepper and salt to taste, season with spices. Break 1 egg into minced meat, put 1 tablespoon of flour or starch and knead well.

Prepare the filling of carrots (1 pc.), Cheese (100 g), garlic - grate the products and mix until smooth.

Take a piece of foil larger than a baking sheet, put the minced meat in the middle, level it with a layer 1.5-2 cm thick.

Put the filling on top. With wet hands, carefully roll the roll as tightly as possible.

Wrap the roll with foil so that you get a dense sausage, send it to the oven, setting the temperature to 180-200 ° C, for 30-40 minutes.

Serve hot with vegetables or cold as an appetizer.

For a festive table, pork mini-rolls with prunes will be a worthy dish.

Shutterstock

Necessary:

700 g pork

100 g prunes,

100 g hard cheese,

60 g walnuts,

seasoning to taste

breading,

vegetable oil.

How to cook:

Beat a thin layer of pork, salt.

Prepare the filling - chop steamed prunes and nuts, add grated cheese there.

Cut a whole piece of meat into portioned thin slices, put the filling on them, wrap and secure with wooden toothpicks.

Shake the eggs in a bowl, dip the rolls in them, roll in ground breadcrumbs and fry in hot oil until cooked.

Before serving, remove the hairpins, cut the rolls thinly.

Juicy meatloaf is a great alternative to industrial sausages, ham, boiled pork. On the festive table, it always looks advantageous, and it brings variety to the everyday menu.

Cooking a delicious meatloaf in the oven is not only not difficult, but also very interesting: by coming up with options for toppings, you can get a new meal every time.

If we talk about the basic recipe, then there are three of them: you can cook from a whole, beaten piece of meat, from finely chopped pulp or from minced meat. The roll prepared from a single piece turns out to be juicy, it is convenient to cut it. But it takes quite a long time to prepare, and it is not always easy to find a suitable whole piece. It cooks quickly, but it is very easy to dry it out.

The golden mean for me and my family is a roll of finely chopped meat. Small-sized pieces are quickly brought to readiness, while remaining filled with appetizing juice, and in the cut we get a very beautiful dish that resembles a piece of ham.

As for the part of the carcass for making a roll, meat that is quite soft and not completely lean (for example, butts) is best suited. Thanks to the fat contained in the meat, the roll will be juicy. In addition, in order for your meatloaf to never be dry, you do not need to cook it for a long time - it is enough to bake it for only 30 minutes, then leave it to cool completely in a closed oven.

Preparation time: 50 minutes plus time to cool in the oven

Ingredients

• 800-900 grams of pork (any assorted can be)
• 2 eggs
• 1 carrot
• 100 grams hard cheese
• 2 garlic cloves
• salt, pepper, spices - to taste

You will also need 1-1.5 tbsp. spoons of flour.

Cooking

First, finely chop the washed and dried meat with paper towels. The pieces should be about a centimeter in size. Someone might think that it is very long and tiring to cut meat by hand, when you can just grind it in a meat grinder. But this work will take you only 5-7 minutes, provided that you sharpen the knife well. And the cake will turn out more textured than if you make it from minced meat! However, even if 5 minutes is a lot, make minced meat.



Transfer the chopped meat to a bowl, generously salt and pepper, and add spices. The set of spices can be very different - it all depends on your personal preferences. I used a bag of ready-made assorted seasonings for meat.



Then add the eggs to the meat and mix the minced meat well.



Sprinkle flour over the meat. It is the eggs with flour that will help the meatloaf stick together and not fall apart when cut.



For the filling, grate cheese and carrots on a fine grater.



Pass the garlic through a press and combine it with cheese and carrots, mixing until a homogeneous mixture.



Tear off a long piece of foil, fold it in half. The double layer of foil will securely hold the roll, and it will retain its shape.
Put the meat mixture on the foil and level it with a layer 1.5-2 cm thick, retreating slightly from the edges.



Put the filling on top.



Carefully roll up the roll so that the filling is inside. It is very convenient to use a sushi mat for this. Try to wrap the meatloaf as tightly as possible. Then fold over the sides of the foil.

Next, you need to wrap the roll in another piece of foil so that there are no gaps anywhere through which the meat or filling can come out during baking. As a result, you should get a dense sausage.



Send the meatloaf to the oven, heated to 200 degrees, and bake it for 30 minutes, then turn off the oven and leave the roll in it until it cools completely.

Before serving, cut the dish into slices 1 cm thick. Serve it with herbs, vegetables and fresh bread. Bon appetit!

Meatloaf in the oven © Magic Food.RU