Meatloaf came to Russian cuisine from European. The dish is prepared from a whole (sometimes chopped) piece of meat, into which the filling is wrapped. The latter can be from any product.
Pick your recipe
There are many recipes for making meatloaf, but three are basic - from a whole piece of meat, small slices, minced meat. It can be a hot dish or a cold appetizer. The main rule for making delicious roll is meat and filling products should 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 case a certain skill is needed.
During cooking, the roll should not fall apart, so you need to wrap it tight, without leaving a layer of air between the meat and the filling.
Some rolls cook quickly, others take 2-3 days to cook, but a mouth-watering, mouth-watering snack is worth it. If you are lucky enough to get a pair of pork peritoneum, you can make an amazing dish out of it.
The fat on the pig’s stomach is thin, with layers of meat and a delicate skin - it is ideal for meatloaf. Take a tenderloin with a width of 15−20 cm and a length of 0.6−0.8 m, rub on both sides with salt and pepper. On the lard, put chopped garlic, seasonings to taste, wrap the skin up, tie with twine and leave to salted for 1-2 days.
Then put it on a baking sheet and place in the oven at a temperature of 150 ° C, bake for 3-4 hours, regularly watering the roll with melted fat. The skin should be golden brown. Stand in the refrigerator before serving.
Minced meat roll is being prepared quickly. For cooking, you can take cold cuts, this will add sophistication to the taste. 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 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 until smooth. Take a piece of foil that is larger than the size of the baking sheet, put the minced meat in the middle, smooth 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 a dense sausage is obtained, send it to the oven, setting the temperature to 180-200 ° C, for 30-40 minutes. Serve hot with a side dish of vegetables or cold as an appetizer.
For a festive table, pork and prune mini rolls will be a worthy dish. Ingredients: 700 g of pork, 100 g of prunes, 100 g of hard cheese, 2 eggs, 60 g of walnuts, seasoning to taste, breading, vegetable oil. Discard a thin layer of pork, salt. Prepare the filling - steamed prunes and chop nuts, add grated cheese there. Cut a whole piece of meat into thin portioned portions, put the filling on them, wrap and fasten with wooden toothpicks.
Rolls can be prepared from any meat, but pork is best for this dish. The layers of fat make the roll juicy, tender.
Shake the eggs in a bowl, dip the rolls in them, roll in the ground breadcrumbs and fry in hot oil until tender. Before serving, remove the studs, thinly cut the rolls.