Modern meat rolls - the invention of European cuisine, which has French roots.
Although a slice of meat, in which the stuffing is wrapped, is mentioned much earlier, in recipes for the cooking 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 treat at the festive table guests. Rolls are made from minced meat and whole piece. Why use turkey, pork, chicken, beef. Prepare products of different shapes and sizes, from small rolls, fried in a pan, to large "bricks", baked in the oven. For the filling use any products - cool eggs, mushrooms, cheese, greens, boiled carrots, pasta.
Meatloaf - food preparation
The roll is prepared quite simply. If it is made from a single piece, a slice or a layer of meat is fought off with a kitchen hammer, rubbed with salt and spices and rolled into a sausage. To fix the form, roll up wrapped with thread and then baked.
Chopped meat is done the same way as for meatballs - mixed with a soaked piece of bread or white bread, add onions, raw eggs, salt, pepper. Mix well, lay out half the meat in the form of a rectangle, in the center of which boiled eggs are placed in a row. Cover with the other half stuffing, close up the edges, forming a roll. So that when baking, it does not burst, and the steam can freely go out, a few punctures are made from above with a fork or knife.
Recipe 1: Mince Meatloaf
Not only chops or patties can be made from minced meat, but also such a delicious and original egg roll. If you boil the eggs in advance and twist the meat for mince, it can be quickly cooked for dinner. Especially such roll like children.
Ingredients: 1 kg of minced meat (preferably pork and beef), 2 slices of white bread, 4 steep eggs, 2 onions, 150g cheese, salt, greens, black pepper.
Method of preparation
Soak the bread in water or milk, squeeze. Grate or 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 are well bonded to each other. The stuffing should be lifted and with a little effort to slap back into the bowl. Lay a sheet of baking sheet on a sheet of baking sheet, on it, in the form of a rectangle, put the whole stuffing. Sprinkle the surface with grated cheese and chopped greens, and in the center of the stuffing, in a row, spread out the eggs. Raising the edges of the foil, form a roll and caulk all the slits.
Wrap the roll completely with foil, pour a little water into the 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 pita
Another variation on the topic of pita. This time with meatloaf. So simple a dish that novice cooks can cook it. It turns out incredibly tasty.
Ingredients: 800g of minced meat, 4 pita bread, 200g of cheese (solid or semi-solid), onion, 1 egg, salt, pepper, pickled mushrooms (honey agaric) - 300g, for cooking vegetable oil, fresh parsley, dill.
Method of preparation
Fry finely chopped onion. As the onion becomes golden, add the minced meat, salt and pepper and fry until done. Add mushrooms to the slightly cooled mass. Better honey, they are small, they do not even need to cut. Instead of mushrooms, you can put olives, pickles, or even do without additives.
Spread randomly thin slices of cheese on the pita bread, sprinkle with herbs and lay the mince not very thickly, wrap in a roll. Stuff all the pitas, put them in shape and smear with a beaten raw egg. Bake for fifteen minutes (180 ° C). Ready rolls cut into pieces.
Recipe 3: Pork Meatloaf with Omelet and Mushrooms
This is not exactly a roll, rather rolls, because small in size. Cut into pieces and laid out on the green to pour lettuce, they are very reminiscent of forest penechki.
Ingredients: 0.5 kg of pork (tenderloin, meat for bits), breadcrumbs, vegetable oil. For an omelette: 5 eggs, flour, 1 onion, greens, salt, 150g of fresh mushrooms, salt, pepper.
Method of preparation
Meat cut into slices, as for chops. Salt, pepper, well beat off with a hammer.
Cook an omelet. Finely chop and fry the mushrooms and onions until they turn dark golden. Salt, cool.
Beat eggs, add salt, a spoon or two flour, chopped greens and cooled mushrooms with onions. Stir and bake the 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. Put an omelet on a slice of meat, roll up a roll, fix with toothpicks so that it does not turn around. Roll in breadcrumbs, dip in a beaten egg, fry until cooked in large quantities of butter. Or fry until crusty on the stove, and until ready to bring in the oven, baking for fifteen minutes (190C), covered with foil so as not to burn.
Toothpicks clean, 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 is not a pie, it is meat roll in the dough. Which turns out beautiful, tasty and pretty quickly cooked. It is better to take the finished puff pastry.
Ingredients: 700g of minced meat, 1 onion, 1 clove of garlic, 1 raw egg (for minced meat), a small bunch of parsley, black pepper, 50g of butter, 2 tea. lie mustard, salt, 3 steep eggs (for the filling), 400-500g puff pastry.
Method of preparation
Finely chop the garlic, onion and parsley and fry in butter. Cool it down.
Beat the egg, pour a small part of the roll for lubrication, add the rest to the stuffing. There also put fried vegetables and mustard. Pepper, sprinkle with salt, mix.
Boiled eggs clean and cut in half.
Roll out the dough to make a rectangle. If the package has two pieces of dough instead of one big, make two small rolls. Put in the middle of the layer half a serving of minced meat in the form of a small rectangle. Center the halves of the eggs. Cover with the rest of the stuffing. There should be two rectangles: one big is from the dough, and on it, in the middle, the second is small - from the stuffing.
From the long sides of a rectangle of dough cut into strips, two centimeters wide, cutting them from edge to roll. This is necessary so that it is convenient to wrap the roll, putting strips of minced meat on both sides. You can decorate the roll with scraps of dough. Brush it with egg and bake for 40 minutes (180C). Baking tray in a heated oven.
Recipe 5: Meatloaf from the peritoneum
Excellent alternative to store sausages. Completely natural product without E-additives, flavor enhancers and other chemicals. Handmade, exclusive. It is better to cook it in the evening so that he can rest the night in the refrigerator. Ingredients: 1.5 kg of pork peritoneum, salt, 2 tea. adjika, spices and spices: black pepper, hot, basil, ground paprika, a pinch of dry garlic (or to your taste).
Method of preparation
It is necessary to choose in the market a good, meaty piece of the undertone, peritoneum. Wash it, dry it and spread it on both sides generously with herbs and spices. Do not forget to salt. If fantasy is raging, or the soul requires additional delights, slices of cheese, pickled mushrooms, pickles, greens can be put on the bed, but without them it will be delicious. Meat roll roll and secure. If there are special devices, such as silicone clips, then they are. If not, wrap it with ordinary threads.
Put the roll into the baking sleeve, pierce it in several places so that the 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 the preheated oven (200C).
Allow the roll to cool and put it in the refrigerator, right in the package, without unwrapping. In the morning, remove the package and thread and cut the roll into thin slices. Put a leaf of lettuce on the bread, on top - a piece of roll. And you can enjoy the natural meat taste.
Meatloaf - useful tips from experienced chefs
- So that the roll does not fall apart during baking, put it on the baking sheet with a 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, you should twist the meat twice.
- It is convenient to form a roll using a towel or cling film. So it will turn out smooth and neat. Layer stuffing put on the surface and, lifting the edges of the film or towels, collect a beautiful roll.
- Meat roll served and hot and cold.
- Instead of chicken eggs you can use quail, only their number must be increased.
