In our family, this dish is traditionally considered French, although it inherited only the name from the French. The word "roll" comes from the verb "rouler", which means "roll", "roll up". Many housewives believe that it is necessary to spend a lot of time and effort to cook the meatloaf with the filling, and prefer to go to the store for it. The main advantage of this dish is the ability to create and fantasize. And this is true: all your efforts and efforts will not go unnoticed - meatloaf with filling will occupy its well-deserved place both on the holiday table and on a modest family dinner. After all, the kitchen is the best place for creativity, and the process of cooking should be approached with a soul. The filling for the roll can be very diverse, which gives you the opportunity to safely experiment. But in any case, the unique taste and aroma of freshly prepared meatloaf with filling will not leave anyone indifferent.
How do I cook roll? Of all the varieties of meat, I like pork the most in terms of taste. I choose large, but thin pieces, carefully beat each one with a wooden hammer, sprinkle with salt and pepper. I spread the prepared slices overlapping each other on a film for food so that a whole meat layer is formed. I cover it with a second piece of cling film on top and again beat the meat with a hammer. This allows the pieces to hold together better. I remove the top film and coat the meat with mustard. Now I proceed to prepare the filling, which is very loved in our family. Boil quail eggs (chicken will also suit), fry mushrooms with onions. I cut the peeled eggs in half and spread them in one row along the edge of the meat bed. Slightly backing away, I lay the mushrooms fried with onions, and on top of them are strips of raw carrots. To roll carefully rolled, the filling should not be too much. Having lifted the film over the edges, I turn the meat layer into a roll and tightly wrap it in foil. I pour hot water on a baking sheet and spread my meatloaf with filling there. The most laborious stage of work can be considered completed. The optimum temperature for baking is 160-180 degrees, the necessary time for baking is 2-3 hours. Baked meatloaf in the oven. After this time, I take the roll out of the oven, make a few punctures in the foil and put it under pressure until it cools completely. I cut cold roll into small pieces. The meatloaf with the filling is ready, and its taste and appearance are simply amazing. Served to eat, gentlemen!
If you are preparing beef meatloaf, I dare to recommend you a filling of carrots and spinach. To prepare such a filling, you will need half a glass of green peas, carrots, spinach, bacon and boiled eggs, one glass of bread crumbs, a few tablespoons of milk, spices to taste. Cut the bacon into pieces and fry in a pan without adding oil until golden brown. Mix fried bacon, green peas, bread crumbs, a little milk, spices in a bowl. Mix everything thoroughly. On the prepared meat, put the spinach cut into thin strips, spread the prepared mixture evenly on top, and carrots cut into strips on it. Align the peeled and cut eggs in one line along the edge of the meat bed. Roll up and pack tightly in foil. Put on a baking sheet, add hot water, place in the oven. Bake for two hours until the roll becomes soft. Hold the prepared roll for a few more minutes, then remove the foil and cut into small pieces. The appearance of the cooked dish not only pleases the eye, but really causes aesthetic pleasure. It can be served both hot and cold.