Meatloaf with vegetables is suitable as the main dish for the festive table. And since it cooks fast enough, you can cook it for a regular dinner. For a roll, it is better to take a boneless piece of pork - a neck or shoulder blade. Then the dish will turn out juicy, and a combination with vegetables will make it easier.
Pick your recipe
You will need
-
- For roll:
- 500 g of pork (shoulder blade or neck);
- 2 pcs. onions;
- 2 pcs. carrots;
- 100 g of 22-35% cream;
- 4-5 cloves of garlic;
- 3 tbsp mustard;
- 1 cup of meat or vegetable broth;
- cooking oil for frying;
- salt
- pepper;
- wooden toothpicks or twine.
- For the sauce:
- 2 tbsp flour;
- 2/3 Art. milk;
- 3-4 tbsp sour cream;
- 1/2 tbsp. l Sahara;
- 1 tbsp mustard;
- salt.
Instruction manual
1
Process the meat first - remove excess fat and films. For the roll, you need a part of the scapula or neck 4-5 cm thick, and the muscle fibers should go across the piece. If your piece is thicker or irregular in shape, cut it into two.
2
Beat the meat, having previously covered a piece of cling film - then the process will be more accurate and the fillet will not tear through. Then coat the beaten pork with a thin layer of mustard and leave to marinate for half an hour at room temperature.
3
In the meantime, prepare the filling. Peel the vegetables. Cut the onion into a small cube, and rub the carrots on a coarse grater. Sauté the onion in vegetable oil until golden brown. Add carrots and sauté for five minutes, stirring occasionally. Then put finely chopped garlic and simmer over low heat for another three minutes, not forgetting to stir. Pour in the cream, let it boil. Salt, pepper to taste.
4
Now form the roll. Put the meat on the cling film. If you get two pieces of pork, stack them tightly together. Or you can make two smaller rolls. This is followed by a layer of vegetables. Tightly roll the roll and chop its edges with toothpicks or tie up with twine.
5
Quickly fry the semi-finished product in a hot pan. This will “seal” the meat and keep it juicy. Put the roll in a heat-resistant form and pour in half a glass of broth. You can take the broth from the eve of the cooked soup, boiled vegetables or cook from the broth cube.
6
Place your dish in an oven preheated to 250o. Then after 10 minutes, lower the temperature to 180 °. Bake for a total of about forty minutes. During this time, pour meat twice with the remaining broth. Smaller rolls, bake for about 30 minutes. Remove the dish from the oven, remove toothpicks or twine and cut the roll into portions.
7
To this dish sauce will be appropriate. To prepare it, fry the flour in a saucepan without oil, stirring constantly, to beige. Pour milk in portions, rubbing the mass. If lumps form, beat the sauce with a blender until smooth. Salt, season with sugar and mustard. Add sour cream at the very end. Stir until smooth and do not boil anymore, otherwise the sauce may “bounce”.
Useful advice
You can cook the same dish a little differently - in foil. Roll up the roll and tightly wrap it in two layers of foil. Make a few tricks to steam and bake in the oven.