When you get tired of ordinary cutlets or meatballs, and there is no particular opportunity or need to eat in restaurants or various delicacies, you can try making delicious and juicy meat rolls.
With their very delicate and unusual taste, they will be able to conquer even very harmful connoisseurs of beauty, and the solemn and refined appearance of meat rolls will easily make them welcome guests on any everyday or even festive table.
The word roll itself comes from the French “Rouler”, which means “to roll up”, and this is not at all surprising if we look at the technique of making these wonderful dishes.
It is believed that rolls belong to traditional European cuisine, which have a mandatory composition: medium-sized meat slices in which the filling is wrapped.
It can be anything, for example, vegetables, mushrooms, cheese, or, in addition, sometimes another type of meat is used as a filling, for example, crab or ham.
There are different varieties of meatloaves, some of them are prepared from whole pieces of meat, there are options where they are beaten with a hammer or chopped into pieces, the same as in the case of preparing regular cutlets.
The finished dish is served cut crosswise; if the rolls are large, they are topped with their own juice or sauce prepared in advance.
In order for the dish to turn out really tasty, it is necessary to use only fresh products for its preparation, special attention must be paid to meat, because, to a greater extent, the final taste of the rolls will depend on it.
It is best to use chilled rather than frozen meat, pay special attention to its color - it should have a light shade, dark varieties of meat are usually old and it is unlikely to be possible to make a soft and juicy roll from them.
To prepare meat rolls, preference is given to the following types of meat: chicken, veal, pork or combinations thereof. Depending on the filling that you use as a filler, you can get different variations and shades of the same dish, for example, if you add grated carrots to a chopped roll, the rolls will turn out very juicy, but if you are a lover of spices, then add chili pepper and prepare sweet and sour sauce.
How to make chicken meatloaf?
We will use chicken fillet as the main “wrapper”, and so that the dish has its own zest and is not dry, as is the case when using chicken, we will add a second type of meat - bacon, and use vegetables and herbs as a filling. To prepare this delicious dish we will need:
- chicken fillet – 700 g;
- bacon – 200 g;
- curd cheese – 150 g;
- sweet pepper – 2 pcs.;
- parsley, dill - a small bunch;
- vegetable oil;
- black pepper, salt.
We thoroughly wash the chicken fillet, remove the film and cut it with a sharp knife into small layers, the thickness of each should not exceed 2 centimeters. Lightly beat the resulting pieces, then pepper and salt them to taste.
Then grease each prepared piece with a thin layer of cream cheese; creamy flavor is better. First wash, peel and cut the bell pepper into small cubes, chop the parsley and dill, mix, and sprinkle each chicken layer with the prepared filling.
Now we roll up our rolls, in order to prevent them from unraveling, you can tie each one with a thread, but, in fact, they should still retain their identity. The final touch is to wrap each roll in a sheet of bacon.
Now let's prepare the oven: preheat it to a temperature of 180°, go to the baking dish - grease it with vegetable oil and put the rolls in it. A shape in which our rolls will lie tightly to each other is better suited. How long do you think it takes to prepare meat rolls?
You are mistaken if you think that this is a very long process - 30 minutes is enough, after which our delicious rolls are ready to eat.
Recipe for minced meatloaf with boiled egg
This version of meatloaf is very common and favorite among many housewives, because it is not at all difficult to make, and a boiled egg goes incredibly tasty with. Try it! To prepare the dish you will need:
- mixture of beef and pork mince – 500 g;
- chicken eggs - 5 pieces (you can use quail eggs, then you will need 7-8 pieces);
- milk – 4 tbsp. spoons;
- onion – 1 pc.;
- a bunch of parsley;
- pepper, salt.
First, let's boil 4 hard-boiled eggs, they will go into the filling. While the eggs are boiling, let's make the minced meat; to do this, peel the onion and cut it into small pieces, chop the greens. Now beat the milk with the egg and add this mixture to the minced meat, add chopped onions and herbs. Some housewives prefer to add bread crumbs to the minced meat, but this is a matter of taste; we do it without them.
If the minced meat turns out to be too liquid, you will still have to add bread, so you will balance its consistency. In order for the roll to be beautiful and correctly shaped, it is advisable to use special small oblong molds for baking it. But if you don’t have those, it’s not a problem; a regular baking sheet is also suitable, on which you line it with foil, and a minced meat roll is formed on it.
So, we line the bottom of the baking sheet with foil, grease it with oil and spread some of the minced meat on the bottom in a small layer (2-3 centimeters). Now place the peeled boiled eggs in one row on the prepared layer of minced meat, then cover them with the remaining part of the minced meat so that the eggs are inside and a neat oblong roll is formed on the outside.
Make sure that the seam connecting the layers is on top, this will prevent all the juice from leaking out during baking.
Now cover the prepared roll with foil and place it in a preheated oven at 200° for 50 minutes. By the way, such a roll can be prepared without foil; to do this, you will need to form it on a spread cling film, roll the roll with its help, and send it to a baking sheet without the film. Baking time is 40-50 minutes, do not forget to add water to the pan.
As you can see, recipes for delicious homemade pork, chicken or minced meat rolls are simple; even an inexperienced housewife who has an oven and, of course, the desire, can prepare them. And to ensure that your rolls turn out the most delicious, we will give you some simple tips.
- If you are preparing rolls from minced meat, then it is better to cook it yourself, and by turning the meat 2 times, then the dish turns out to be especially tender and soft.
- When preparing rolls from whole pieces of meat, it is better to tie them with thread or pierce them with a toothpick during baking, this will allow them not to fall apart during cooking.
Modern meatloaves are an invention of European cuisine with French roots.
Although the slice of meat in which the filling is wrapped was mentioned much earlier, in the cooking 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 treated to guests at the festive table. Rolls are made from both minced meat and a whole piece. What is turkey, pork, chicken, and beef used for? Products are prepared in different shapes and sizes, from small rolls fried in a frying pan to large “bricks” baked in the oven. For the filling, use any product - hard-boiled eggs, mushrooms, cheese, herbs, boiled carrots, pasta.
Meatloaf - food preparation
The roll is quite simple to prepare. If it is made from a single piece, a slice or layer of meat is beaten with a kitchen hammer, rubbed with salt and spices and rolled into a sausage. To fix the shape, the roll is wrapped with thread and then baked.
Chopped meat is made in the same way as for cutlets - mixed with a soaked piece of roll or white bread, onions, raw eggs, salt and pepper are added. Knead 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. To prevent it from bursting during baking and for steam to escape freely, make several punctures on top with a fork or knife.
Recipe 1: Minced meatloaf
From minced meat you can make not only meatballs or cutlets, but also such a tasty and original egg roll. If you boil the eggs in advance and mince the 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, 150g of cheese, salt, herbs, black pepper.
Cooking method
Soak the bread in water or milk and squeeze. Grate or finely chop the onion. Mix everything with the minced meat, add salt and pepper and not only knead thoroughly, but also beat for a couple of minutes so that the meat fibers adhere well to each other. The minced meat must be lifted and with a little effort plopped back into the bowl.
Place foil on a baking sheet and place all the minced meat on it in the form of a rectangle. Sprinkle the surface with grated cheese and chopped herbs, and place the eggs in a row in the center of the minced meat. Lifting the edges of the foil, form a roll and caulk all the cracks.
Wrap the roll completely in foil, pour a little water into a baking tray 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 pita bread
Another variation on the theme of lavash. This time with meatloaf. Such a simple dish that even novice cooks can prepare it. It turns out incredibly tasty.
Ingredients: 800g minced meat, 4 pita breads, 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 finely chopped onion. When the onion turns golden, add minced meat, salt and pepper and fry until done. Add mushrooms to the slightly cooled mixture. Honey mushrooms are better, they are small, you don’t even need to cut them. Instead of mushrooms, you can put olives, pickles, or do without additives altogether.
Place randomly thin slices of cheese on the pita bread, sprinkle with herbs and spread the minced meat not too thickly, wrap it in a roll. Stuff all the pita breads, place them in a mold and brush with 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 really a roll, more like 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 omelet: 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 brown. Add salt and cool.
Beat the eggs, add salt, a spoon or two of flour, chopped herbs and cooled mushrooms and onions. Stir and bake omelettes. About the size of a meat chop. Their number should be equal to the number of slices of meat. Here you need to guess.
Place the omelette on a slice of meat, roll it up and secure it with toothpicks to prevent it from unrolling. Roll in breadcrumbs, dip in beaten egg, fry in plenty of oil until tender. Or fry until crusty on the stove, and finish in the oven until ready, baking for fifteen minutes (190C), covering with foil so as not to burn.
Remove the toothpicks, cut the rolls into three or four pieces, and place 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 quite quickly. It is better to take ready-made puff pastry.
Ingredients: 700g minced meat, 1 onion, 1 clove of garlic, 1 raw egg (for minced meat), a small bunch of parsley, black pepper, 50g butter, 2 teaspoons. lie 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.
Beat the egg, pour a small part to grease the roll, add the rest to the minced meat. Place fried vegetables and mustard there. Pepper, sprinkle with salt, stir.
Peel the boiled eggs and cut them in half.
Roll out the dough to form a rectangle. If the package contains two pieces of dough instead of one large one, make two small rolls. Place half of the minced meat in the middle of the layer in the shape of a small rectangle. Place the egg halves in the center. Cover with the rest of the minced meat. You should get two rectangles: one large one made of dough, and on it, in the middle, a second small one 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 to make it convenient to wrap the roll, overlapping the strips on both sides of the minced meat. You can decorate the roll with scraps of dough. Brush it with egg and bake for 40 minutes (180C). Place the baking sheet in a preheated oven.
Recipe 5: Peritoneum Meatloaf
An excellent alternative to store-bought sausages. A completely natural product without E-additives, flavor enhancers and other chemicals. Handmade, exclusive. It is better to prepare it in the evening so that it rests overnight in the refrigerator.
Ingredients: 1.5 kg pork peritoneum, salt, 2 teaspoons. adjika, spices and spices: black pepper, hot pepper, basil, ground paprika, a pinch of dry garlic (or to your taste).
Cooking method
You need to choose a good, fleshy piece of underbelly or peritoneum from the market. Wash it, dry it and generously spread herbs and spices on both sides. Don't forget to add salt. If your imagination runs wild, or your soul requires additional delights, you can put slices of cheese, pickled mushrooms, pickles, herbs on the layer, but it will be delicious even without them. Roll the meat into a roll and secure. If there are special devices, such as silicone clamps, then use them. If not, wrap it with regular thread.
Place the roll in a baking sleeve, pierce it in several places to allow steam to escape, and place it in a preheated oven (200C) for one and a half to two hours (it all depends on the weight of the piece of meat).
Allow the roll to cool and place it directly in the bag, without unwrapping, in the refrigerator. In the morning, remove the bag and threads and cut the roll into thin slices. Place a lettuce leaf on the bread and a piece of roll on top. And you can enjoy the natural meat taste.
To prevent the roll from falling apart during baking, place it seam side down on a baking sheet.
— If the roll is made from minced meat, it is better to make the minced meat yourself. To make the mass more tender and homogeneous, you should twist the meat twice.
— It is convenient to form a roll using a towel or cling film. This way it will turn out smooth and neat. Place a layer of minced meat on the surface and, lifting the edges of the film or towel, assemble a beautiful roll.
— Meat roll is served both hot and cold.
— Instead of chicken eggs, you can use quail eggs, only their quantity must be increased.
Spread the beef cutlet mass on a damp cloth or gauze in an even layer 15-20 mm thick, 200 mm wide and the length of the baking tray on which the roll is intended to be baked. In the middle of the layer of cutlet mass, place minced meat along its entire length, prepared in the same way as for freshly chopped ones. Using a napkin, the edges of the cutlet mass must be connected so that a shell of meat is formed around the minced meat, even in thickness.
Transfer the roll formed in this way (roll it) from the napkin onto a baking sheet greased and sprinkled with breadcrumbs, seam side down and level. Brush the surface of the roll with beaten egg, sprinkle with breadcrumbs, pierce the top in three or four places with a knife, sprinkle with oil and place in the oven.
Before serving, cut the finished roll into portions and pour over red, onion, sour cream or spicy tomato sauce. Garnish with any crumbly porridge, boiled pasta, mashed potatoes, fried or boiled potatoes or vegetables.
Ingredients:
Beef 115, wheat bread 23, milk or water 35, eggs 20, onions 60, crackers 10, melted butter 10, sauce 75, side dish 150, pepper.
Cooking method:
Cut the beef into pieces;
put the filling on the minced meat;
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