Today we will tell you about the preparation of a minced meat roll. This way will save you from a tedious standing by the frying pan, changing lots of cutlets and other products prepared from ground meat. And selecting the appropriate stuffing in the roulette, you can get a wonderful, tasty and juicy dish that will not only please your loved ones, but also decorate any festive table.
If minced meat is prepared from the most common types of meat, then the stuffing can be absolutely any product, harmoniously combined with it. At your discretion and taste you can use eggs, mushrooms , cheese, ham, dried fruits, nuts or other ingredients that you prefer. Rolls are very tasty when used, both hot and cold.
Below we offer the most common recipes for making minced meat rolls.
Roll with chicken mince with mushrooms and cheese
Ingredients:
- minced meat from chicken meat - 1 kg;
- champignons - 350 g;
- onion of medium size - 1 pc .;
- cheese hard - 150 g;
- fresh chopped greens of dill, basil and parsley - 3 tbsp. spoons;
- vegetable oil - 40 ml;
- egg of chicken - 1 piece;
- mixture of ground peppers - to taste;
- salt - to taste.
Preparation
First, fry in a pan with vegetable oil, poured into it and peeled onions, then add the chopped mushrooms and fry until all the liquid has evaporated. Then we lightly cool the mushroom fry and grind with a blender so that there are no large pieces.
On a flat surface we lay a rectangular layer of a polyethylene film or a thick foil, on which we distribute a thin layer of chicken forcemeat, we lay out the mushroom filling on it, leaving two centimeters from the edges, top with a layer of cheese passed through the grater and tearing fresh chopped greens.
Now, helping ourselves with a film, we form a roll. We transfer it to the greased pan, rolling it gently, extracting the film, adjusting the roll with your hands, giving it a beautiful shape, and spreading a well-beaten egg on top. Bake the dish in a heated to 200 degree oven for about fifty minutes.
The ready delicious chicken mince roll with mushrooms and cheese is slightly chilled, cut into portions and served to the table.
You can also bake such a roll in foil, but it must be completely cooled before slicing to increase the density, as it turns out juicier, but has a looser structure.
Meatloaf from pork forcemeat with egg in oven
Ingredients:
- pork pulp - 0.75 kg;
- eggs of chicken - 6 pcs .;
- onion - 1 pc .;
- milk - 50 ml;
- mixture of ground peppers - to taste;
- vegetable oil - 25 ml;
- fresh greens of parsley and basil - to taste
- salt - to taste.
Preparation
Pork let's go through the meat grinder, very finely chop the pre-peeled onion, fresh parsley and basil greens, and mix all these ingredients, adding the egg whipped with milk, a mixture of ground pepper and salt. If the stuffing turned out to be too liquid, add a little ground bread.
We distribute the minced meat layer, approximately four centimeters thick, on a rectangular foil sheet oiled in vegetable oil, laid in a baking dish or baking tray. In the center we put in one row boiled and cleaned eggs and, by closing the foil, we connect the opposite ends of the forcemeat, we form a roll. Seal the foil and place the dish in a heated oven for 200 degrees for one hour. To brown the top, you can unscrew the edges of the foil fifteen minutes before the end of cooking.
We cool the finished roll to a warm or cold state, divide it into pieces with a sharp knife and serve it to the table.