Often the hostess is faced with the question of what to cook interesting for lunch or a festive dinner. Meatloaf is one of the winning options. It's easy to make, you can always experiment with the filling. Even a novice cook will be able to prepare a delicious dish.
Classic belly roll
The recipe does not require a lot of investment, time and effort. But the result is at the highest level. To prepare it, you will need the following ingredients:
- belly - 1 kg, (more or less is possible);
- garlic - about 6 cloves;
- salt and pepper mixture to taste;
- various spices for meat (thyme, tarragon, cumin, rosemary, nutmeg, turmeric).
After purchasing the necessary products, you can proceed to the step-by-step preparation of the roll:
- First step. Let's prepare the belly. Rinse it thoroughly under cold running water. Dry on all sides with a paper towel.
- Second step. In a small bowl, combine salt, pepper and other spices. We do this based on our taste preferences. From the spices we add whatever we like. With this mixture, carefully rub the belly from all sides.
- Third step. Grind each garlic clove. We spread it on one side of the peritoneum, distributing it over the entire surface.
- Fourth step. We twist the peritoneum into a roll, tie it with a tight thread so that it does not disintegrate. We put it in a special sleeve and send it to the refrigerator to marinate. It is better to do this at night.
- Fifth step. We take out the roll from the refrigerator. We pierce the sleeve in several places so that it does not burst during cooking. We send the belly into the oven. We bake it at 180 degrees for 1 hour and 30 minutes.
- Sixth step. We take the finished roll out of the oven and let it cool. After that, we transfer it to a regular cellophane bag and send it to the refrigerator for 2 hours. This is done so that the roll is cut better.
The finished dish can be used as an appetizer, addition to a side dish, or a small snack. The roll goes well with mustard or horseradish. Various sauces give it a spice.
Pork roll with mushrooms
You will need quality meat for this recipe. If possible, it is better to buy homemade pork, it will be tastier and healthier. To prepare a dish you need:
- pork fillet - 500-600 g;
- mushrooms (champignons or any others can be used) - 300 g;
- hard cheese - 150 g;
- onions - 1 head;
- salt and spices to taste;
- soy sauce - 1-2 tablespoons;
- vegetable oil - for greasing the baking sheet.
For a roll, you need to thinly cut the meat. To make this process easier, put it in the freezer. We get it out of there in advance and let it melt a little. With a sharp foot, cut the fillet into layers of the same size, about 1 centimeter thick. Let the meat melt completely. Rinse the meat layers thoroughly under the tap and let the excess moisture drain off.
Prepare mushrooms for the filling. Any variety will do. We wash them well and put them in a saucepan, fill them with water and put them on the stove. After boiling, boil for a few minutes. We drain all the water and transfer the mushrooms to a colander. When they cool down, cut them into thin slices. Chop the peeled onion into cubes. We transfer the ingredients to a frying pan preheated with oil and fry them over low heat for about 10 minutes.
We lay out the layers of pork so that they overlap the edges. You will get a solid base for a roll. Rub the meat with salt and your favorite spices. It can be curry, turmeric, rosemary. Put the fried mushrooms and onions on top, stepping back one centimeter from the edges. Three hard cheese on a grater and sprinkle with the filling. We wrap the roll, pressing it tightly so that it does not disintegrate. We tie it with a thread along its entire length. Preheat the oven to 200 degrees. Put the roll on a greased form. We bake it in the oven for 30-40 minutes.
To get a fried crust, 10 minutes before the end of cooking, grease the surface of the meat with soy sauce. Let the finished roll cool, then it will be better cut. Before that, be sure to remove the thread with scissors or a knife.
The roll turns out to be juicy, aromatic and very tasty. A good option for the festive table. It is very convenient that it is served cold, so you can cook it in advance.
Simple steamed bacon roll
Lard lovers will like the most ordinary roll. It is easy to do, and the preparation process does not take much time. A dish is being prepared in a slow cooker. It can be served as a snack or used as a filling on a sandwich.
To prepare the roll, you will need the following ingredients:
- lard layer of small thickness - 500-700 g;
- pork fillet - 200 g;
- carrots - one medium-sized piece;
- garlic - 2-3 cloves;
- salt and any spices to taste;
- soy sauce - 10 ml.
Thoroughly wash the bacon and dry it with a napkin. Place on a kitchen board and rub with a mixture of various spices and salt.
Wash the pork fillet and cut into small sized bars, while removing the hymen. In a bowl, mix it with chopped garlic, salt, spices and soy sauce. Put the pork fillet on the lard grated with spices. We clean and wash the carrots, cut them into long strips and lay them on top of the meat.
We twist the fat tightly into a roll and tie it with a thread along the entire length. We place it in a special bowl for steaming in a multicooker. We set the "Steam" mode, and the time is two hours. After the multicooker signals the end of cooking, cool the roll and put it in the refrigerator for 12 hours. Therefore, it is better to cook before bedtime so that you can eat the roll the next morning. It goes well with various sauces, mustard or horseradish.
Interesting minced meat roll
Even a novice cook can prepare such a dish. Everything is done simply and without any problems. The roll is perfect for a festive table or a regular lunch on a weekday. You can experiment with filling and a set of spices.
For a roll you will need:
- pork fillet or ready-made minced meat - 800 g;
- chicken eggs - three pieces;
- bow - one head;
- regular potato starch or flour - 15 g;
- dried rosemary - 10 g;
- a mixture of peppers - 5 g;
- salt - 10-20 g;
- dried garlic - 10 g;
- dried apricots - 14 pieces;
- white wine - 100 ml;
- butter and vegetable oil.
Dried apricots wash well under running water, and then pour boiling water over them. If there are damaged areas, cut them off with a knife. Put dried apricots in a separate bowl and fill it with white wine. Let it brew for half an hour.
We clean and chop the onions. Melt the butter in a small frying pan. Fry the onion on it until transparent, but no longer than 5-7 minutes.
Place the minced meat in a food processor. We buy it or make it in advance from pork. A little trick - add a little lard, ground in a meat grinder. This is especially appropriate if lean meat was used. Add fried onions, two raw eggs, flour (starch), salt, a mixture of peppers, rosemary, dried garlic, wine drained from dried apricots to the minced meat in a food processor. Grind all ingredients using a kitchen machine. When the mass becomes pasty, transfer it to a separate bowl and refrigerate for 30 minutes.
We line the table with parchment paper. Lubricate it with vegetable oil using a kitchen brush. We take the minced meat out of the refrigerator and put it on paper in the form of a small rectangle. Cover the top with cling film and grease it with vegetable oil. Roll out the minced meat with a rolling pin to make a flat rectangle. We remove the film, and put dried apricots on top of the layer. We roll it into a roll, like Japanese rolls. We do this using parchment paper, which was spread from below. We wrap the roll in cling film and send it to the refrigerator for 30-40 minutes.
Grease a baking sheet with a piece of butter. We take the roll out of the refrigerator, take it out of the film and carefully transfer it to the prepared form. Beat the chicken egg separately. Lubricate the surface of the roll with it. Preheat the oven to 220 degrees and put a baking sheet in it for 15 minutes. Reduce the temperature to 180. In this mode, cook for about an hour.
When the roll is baked, take it out and let it cool, covered with foil. The dish goes well with various side dishes or vegetable salad. It can be used as an appetizer on a festive table.
