Meatloaf came to Russian cuisine from European. The dish is prepared from meat, in which the filling is wrapped. It can be either hot or cold appetizer. During cooking, the roll should not fall apart, so you need to wrap it tightly, without leaving a layer of air between the meat and the filling.
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How to cook roll
There are many recipes for meat rolls, but three of them are made from a single piece of meat, small slices and minced meat. The main rule for making delicious roll is meat and filling products should be of high quality. A delicious dish will turn out if you use tenderloin of young animals. Rolls can be prepared from any meat, but pork is best. The layers of fat make the roll juicy, tender.
Some rolls cook quickly, others take 2-3 days to cook, but a mouth-watering, mouth-watering snack is worth it. The main difficulty lies in the ability to roll the roll correctly, in this case a certain skill is needed. If you are lucky enough to get a pair of pork peritoneum, you can make an amazing roll of it.
Pork meatloaf
Remarkable is a roll of pork peritoneum. The fat on the pig’s stomach is thin, with layers of meat and a delicate skin - ideal for meatloaf. Take a tenderloin 17–20 cm wide and 0.6–0.8 cm long; rub on both sides with spices. Put chopped garlic on the lard, seasoning to taste, wrap it with the skin up, tie with twine and leave to salted for 1-2 days.
Put the roll on a sheet and put in the oven. Bake it at a temperature of 150 ° C for 3-4 hours, regularly watering it with melted fat. Ready roll with golden brown skin leave to cool in the oven. Serve cold to the table, cut into thin slices.
Stuffed meatloaf
Quickly prepared roll of small pieces. For cooking, take cold cuts - this will make the taste of the roll delicious. Cut the meat (900 g) into small pieces (1-2 cm), pepper and salt to taste, season with spices. Beat 1 egg into the minced meat, put 1 spoon of flour or starch and knead well.
Prepare the filling of carrots (1 pc.), Cheese (100 g), garlic - grate the products and mix. Take a piece of foil that is larger than the size of the baking sheet, put the minced meat on it with a thin layer, 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 tight sausage and send it to the oven for 30-40 minutes, setting the thermostat to 180-200 ° C. Serve the finished dish hot, with a side dish of vegetables, or cold as an appetizer.