This dish in our family is traditionally consideredFrench, although it inherited from the French only the name. The word "roll" comes from the verb "rouler", which means "roll", "roll". 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 take its rightful place both at the festive table, and at 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 experiment boldly. But in any case, the unique taste and aroma of freshly prepared meatloaf with filling will not leave anyone indifferent.
Как я готовлю рулет?Of all the varieties of meat in taste, I like most of all pork. I choose big, but thin pieces, carefully beat off each with a wooden mallet, sprinkle with salt and pepper. I spread the prepared pieces overlap each other on the film for food so that a solid meat layer is formed. I cover with the second piece of food film on top and once again beat the meat with a hammer. This allows the pieces to better bond together. I remove the top film and scatter the meat with mustard. Now proceed to the preparation of the filling, which is very fond of our family. I boil quail eggs (chicken will also do), fry mushrooms with onions. Peeled eggs cut in half and spread in one row along the edge of the layer of meat. Slightly backing off, I put mushrooms, fried with onions, and on top of them are strips of raw carrots. To roll accurately folded, the filling should not be too much. Lifting the film by the edges, I fold the meat layer into a roll and wrap it tightly in foil. Pour hot water on a baking sheet and spread my meatloaf stuffed there. The most time-consuming stage of work can be considered complete. The optimum temperature for baking is 160-180 degrees, the required time for baking is 2-3 hours. Baked meatloaf in the oven. After this time has elapsed, I take the roll out of the oven, make several punctures in the foil and put it under pressure until it cools completely. Cold roll cut into small pieces. The meatloaf with the filling is ready, and its taste and appearance is simply amazing. To eat is served, gentlemen!
If you're cooking beef meatloaf,I dare to recommend you a stuffing of carrots and spinach. To make such a filling, you will need half a cup of green peas, carrots, spinach, bacon and boiled eggs, one glass of bread crumbs, a few spoons of milk, and spices to taste. Cut bacon into slices and fry in a griddle without adding butter until golden brown. Mix in a bowl fried bacon, green peas, bread crumbs, a little milk, spices. Mix everything thoroughly. Put the spinach sliced into thin strips on the prepared meat, spread the prepared mixture evenly on top, and carrots cut into strips on it. Along the edge of the layer of meat lay out in one line peeled and cut in half eggs. Fold into a roll and pack tightly in foil. Put on a baking sheet, add hot water, place in the oven. Bake for two hours until the roll is soft. Cooked roll hold in the form of a few minutes, then remove the foil and cut into small pieces. The appearance of the prepared dish is not just pleasing to the eye, but really causes aesthetic pleasure. Serve it hot or cold.
