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When you get bored with ordinary meatballs or meatballs, and there is no particular opportunity or need to eat in restaurants or various delicacies, you can try to cook delicious and juicy meat rolls.

With its very thin and unusual taste they will be able to conquer even very harmful connoisseurs of beauty, and solemn and refined appearance 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 “roll”, and this is not at all surprising if we turn to 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, another type of meat is sometimes used as a filling, for example, crab or ham.

There are various types of meat rolls, some of them are prepared from whole pieces of meat, there are options where they are beaten with a hammer or chopped into pieces, just like in the case of cooking ordinary meatballs.

The finished dish is served on the table cut across, if the rolls are large, they are watered own juice or pre-prepared sauce.

In order for the dish to turn out really tasty, it is necessary to use only fresh food, special attention should 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 meats are usually old and make them tender and juicy roll Not sure it's going to happen.

For the preparation of meat rolls, preference is given to such varieties of meat: chicken, veal, pork, or combinations thereof. Depending on the filling that you will use as a filler, you can get different options and shades of the same dish, for example, if you add grated carrots to a chopped roll, then the rolls will turn out to be very juicy, but if you are a fan of spices, then add chili pepper and prepare sweet and sour sauce.

How to cook chicken meatloaf?

As the main "wrapper" we will use chicken fillet, and in order for the dish to have its own zest, and also not to be dry, as happens when using chicken, we add a second kind of meat - bacon, we use vegetables and herbs as a filling. To prepare such a yummy, we 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, clean it from the film and cut it with a sharp knife into small layers, the thickness of each should not exceed 2 centimeters. We slightly beat off the resulting pieces, after which we pepper and salt them to taste.

Then each prepared piece is lubricated with a thin layer. curd cheese, better suited to creamy taste. Pre-wash, clean and cut into small cubes bell pepper, chop the parsley and dill, mix, and sprinkle each chicken layer with the prepared filling.

Now we twist our rolls, so that they do not spread, you can tie each with a thread, but, in fact, they should keep their own anyway. The final touch is to wrap each roll with a sheet of bacon.

Now let's prepare the oven: preheat it to a temperature of 180 °, go to the baking dish - grease it vegetable oil and put the rolls in it. A form in which our rolls will lie tightly to each other is better suited. How long do you think meat rolls take to cook?

You are mistaken if you think that this is a very long process - 30 minutes are enough, after which our delicious rolls ready to eat.

Recipe for minced meatloaf with boiled egg

This version of meatloaf is very common and loved by many housewives, because it is not difficult to make it, and a boiled egg goes incredibly delicious with. Try it! To prepare the dish you will need:

• mixture of beef and minced pork- 500 g;
• chicken eggs - 5 pieces (quail eggs can be used, then they will need 7-8 pieces);
• milk - 4 tbsp. spoons;
• onion - 1 pc.;
• bunch of parsley;
• pepper, salt.

First, boil 4 hard-boiled eggs, they will go into the filling. While the eggs are boiling, let's take care of the minced meat, for this we peel the onion and cut it into small pieces, chop the greens. Now beat the milk with the egg and send this mixture to the minced meat, add the chopped onion and greens there. Some housewives prefer to add bread crumbs to minced meat, but this is a matter of taste, we do without them.

If the stuffing turned out to be too liquid, then you still have to add bread, so you balance its consistency. In order for the roll to turn out to be beautiful and regular in shape, it is advisable to use special oblong forms of small size for baking it. But if you don’t have these, it doesn’t matter, an ordinary baking sheet is also suitable, on which foil is lined, and a minced meat roll is already formed on it.

So, lay out the bottom of the baking sheet with foil, grease it with oil and lay out part of the minced meat on the bottom in a small layer (2-3 centimeters). Now, on the prepared layer of minced meat, lay out the peeled boiled eggs in one row, after which we close them with the rest 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 not allow all the juice to leak out during baking.

Now we close the prepared roll with foil, send it to a preheated oven at a temperature of 200 ° for 50 minutes. By the way, such a roll can be prepared without foil, for this it will need to be formed on a spread out cling film, rolled up with it, and sent to a baking sheet without a film. Baking time is 40-50 minutes, do not forget to add water to the baking sheet.

As you can see, the recipes for a delicious homemade pork, chicken or minced meat roll are simple, even an inexperienced hostess who has an oven and, of course, desire can cook them. And in order to make your rolls the most delicious, we will give you a few simple tips.

• If you are preparing minced meat rolls, then it is better to cook it yourself, and by scrolling the meat 2 times, then the dish turns out to be especially tender and soft.
• When cooking rolls from whole pieces of meat, it is better to tie them with a thread or pierce them with a toothpick during baking, this will allow them not to fall apart during cooking.

Spread the cutlet mass of beef on a damp napkin or gauze in an even layer 15-20 mm thick, 200 mm wide and the length of the baking sheet on which the roll is intended to be baked. To the middle of the layer cutlet mass lay the minced meat in its entire length, prepared in the same way as for minced zrazy. With the help of a napkin, the edges of the cutlet mass must be connected so that a shell of meat that is even in thickness is obtained around the minced meat.

Transfer the roll formed in this way (roll it) from a napkin onto a baking sheet greased and sprinkled with breadcrumbs with a seam down and trim. Lubricate the surface of the roll with a beaten egg, sprinkle with breadcrumbs, pierce the top in three or four places with a knife, sprinkle with oil and lay in the oven.

Before serving, cut the finished roll into portions and pour over with red, onion, sour cream or spicy tomato sauce. Garnish 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, garnish 150, pepper.

Cooking method:

Cut the beef into pieces;

put the stuffing on the stuffing;

Modern meatloaf - an invention European cuisine with French roots.

Although the slice of meat in which the filling is wrapped is mentioned much earlier, in the culinary 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 served for festive table guests. Rolls are made from minced meat, and a whole piece. Why use turkey, pork, chicken, beef. Products of various shapes and sizes are prepared, from small rolls fried in a pan to large “bricks” baked in the oven. For the filling use any products - hard-boiled eggs, mushrooms, cheese, herbs, boiled carrots, pasta.

Meatloaf - food preparation

The roll is pretty easy to make. If it is made from a single piece, a slice or layer of meat is beaten off with a kitchen hammer, rubbed with salt and spices and rolled into a sausage. To fix the shape, the roll is wrapped with threads and then baked.

Chopped meat is made in the same way as for cutlets - mixed with a soaked piece of bread or white bread, add onions, raw eggs, salt, pepper. Mix 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. So that during baking it does not burst, and the steam can escape freely, several punctures are made on top with a fork or knife.

Recipe 1: Minced Meatloaf

From minced meat, you can cook not only meatballs or cutlets, but also such a tasty and original roll with an egg. If you boil the eggs in advance and twist the meat into minced 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, 150 g of cheese, salt, herbs, black pepper.

Cooking method

Soak bread in water or milk, squeeze. Grate or finely 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 adhere well to each other. Minced meat must be lifted and slapped back into the bowl with a little effort.

Lay foil on a sheet of baking sheet, put all the minced meat on it, in the form of a rectangle. Sprinkle the surface with grated cheese and chopped herbs, and in the center of the minced meat, in a row, spread the eggs. Lifting the edges of the foil, form a roll and caulk all the cracks.

Wrap the roll completely with foil, pour a little water into a 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 Lavash

Another variation on the theme of pita bread. This time with meatloaf. So simple a dish that even novice cooks can cook it. It turns out insanely delicious.

Ingredients: 800g minced meat, 4 lavash, 200g cheese (hard or semi-hard), onion, 1 egg, salt, pepper, pickled mushrooms (honey mushrooms) - 300g, for frying vegetable oil, fresh parsley, dill.

Cooking method

Fry a finely chopped onion. As the onion becomes golden, add minced meat, salt and pepper and fry until tender. Add the mushrooms to the slightly cooled mass. Mushrooms are better, they are small, you don’t even need to cut them. Instead of mushrooms, you can put olives, pickles, or even do without additives.

Spread arbitrarily thin slices of cheese on pita bread, sprinkle with herbs and put minced meat not very thick, wrap in a roll. Stuff all the pita breads, put them in a mold and brush with a 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 quite a roll, rather 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 pork (tenderloin, meat for meatballs), breadcrumbs, vegetable oil. For the omelette: 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. Salt, chill.

Beat the eggs, add salt, a spoon or two of flour, chopped herbs and cooled mushrooms with onions. Mix and bake omelets. 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 omelette on a slice of meat, roll up the roll, secure with toothpicks so that it does not turn around. Roll in breadcrumbs, dip in beaten egg, fry until tender. in large numbers oils. Or fry to a crust on the stove, and bring to readiness in the oven, baking for fifteen minutes (190C), covering with foil so as not to burn.

Remove the toothpicks, 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's not a pie, it's a meat roll in dough. Which turns out beautiful, tasty and cooks pretty quickly. It's better to take ready puff pastry.

Ingredients: 700g minced meat, 1 onion, 1 garlic clove, 1 a raw egg(for minced meat), a small bunch of parsley, black pepper, 50g butter, 2 tsp. lies. mustard, salt, 3 hard-boiled eggs (for filling), 400-500g puff pastry.

Cooking method

Finely chop the garlic, onion and parsley and sauté butter. Cool down.

Beat the egg, pour a small part to grease the roll, add the rest to the minced meat. Put fried vegetables and mustard there. Pepper, sprinkle with salt, mix.

boiled eggs peel and cut in half.

Roll out the dough to make a rectangle. If there are two pieces of dough in the package instead of one large one, make two small rolls. Put half a serving of minced meat in the middle of the layer in the form of a small rectangle. Arrange the egg halves in the center. Cover with the rest of the minced meat. You should get two rectangles: one large one is made of dough, and on it, in the middle, the second small one is 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 in order to make it convenient to wrap the roll, overlapping the strips on the minced meat on both sides. Scraps of dough can decorate the roll. Brush it with egg and bake for 40 minutes (180C). Place the tray in the preheated oven.

Recipe 5: Meatloaf from the peritoneum

Great alternative to store bought sausages. A completely natural product without E-additives, flavor enhancers and other chemicals. Handmade, exclusive. It is better to cook it in the evening so that it rests overnight in the refrigerator.

Ingredients: 1.5 kg pork belly, salt, 2 tsp. adjika, spices and spices: black pepper, hot, basil, ground paprika, a pinch of dry garlic (or to your liking).

Cooking method

It is necessary to choose a good, fleshy piece of undercut, peritoneum on the market. Wash it, dry it and generously spread herbs and spices on both sides. Don't forget to salt. If fantasy rages, or the soul requires additional frills, you can put slices of cheese, pickled mushrooms, pickles, herbs on the layer, but it will be delicious without them. Roll up the meat and secure. If there are special devices, such as silicone clamps, then they are. If not, wrap with ordinary thread.

Place the roll in a baking sleeve, pierce it in several places so that 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 a preheated oven (200C).

Allow the roll to cool and put it in the refrigerator directly in the bag without unwrapping. In the morning, remove the bag and threads and cut the roll into thin slices. Put a lettuce leaf on the bread, on top - a piece of roll. And you can enjoy natural meat flavor.

To prevent the roll from falling apart during baking, it is placed on a baking sheet with the 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, twist the meat twice.

- It is convenient to form a roll with a towel or food film. So it will turn out even and neat. Put a layer of minced meat on the surface and, lifting the edges of the film or towel, collect a beautiful roll.

Meatloaf is served both hot and cold.

- Instead of chicken eggs you can use quail, only their number needs to be increased.