Modern meatloaf is an invention of European cuisine that has French roots.
Although the slice of meat, in which the filling is wrapped, is mentioned much earlier in recipes for the cooking 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 at the festive table of the guests. Rolls are made both 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 - cool eggs, mushrooms, cheese, herbs, boiled carrots, pasta.
Meatloaf - food preparation
The roll is prepared quite simply. If it is made from a single piece, a slice or layer of meat is beaten with a kitchen hammer, rubbed with salt and spices and rolled into a sausage. To fix the shape, roll is wrapped with thread 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. They knead well, lay out half the minced meat in the form of a rectangle, in the center of which boiled eggs are placed in a row. Cover the other half with minced meat, cover the edges, forming a roll. So that when baking it does not burst, and the steam can freely escape, several punctures are made from above with a fork or knife.
Recipe 1: Minced Meatloaf
From chopped meat you can cook not only meatballs or meatballs, but also such a delicious and original roll with an egg. If you boil eggs in advance and twist the meat into minced meat, you can quickly cook it for dinner. Especially children like this roll.
Ingredients: 1 kg of minced meat (preferably pork and beef), 2 slices of white bread, 4 steep eggs, 2 onions, 150 g of cheese, salt, herbs, black pepper.
Cooking method
Soak the bread in water or milk, squeeze. Grate onion or chop finely. Mix everything with minced meat, add salt and pepper and not only knead thoroughly, but also beat off for a couple of minutes so that the meat fibers mesh well with each other. Stuffing should be lifted and with a little effort slap back into the bowl.
Put foil on a baking sheet, put the whole stuffing on it, in the form of a rectangle. Sprinkle the surface with grated cheese and chopped herbs, and in the center of the meat, in a row, lay the eggs. Raising the edges of the foil, form a roll and caulk all the holes.
Wrap the roll completely with foil, pour a little water in 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 pita bread
Another variation on the theme of pita bread. This time with meatloaf. So simple a dish that beginners can cook it too. It turns out incredibly tasty.
Ingredients: 800 g minced meat, 4 pita bread, 200 g cheese (hard or semi-hard), onion, 1 egg, salt, pepper, pickled mushrooms (honey agarics) - 300 g, for frying lean oil, fresh parsley, dill.
Cooking method
Fry the finely chopped onion. As the onion becomes golden, add the minced meat, salt and pepper and fry until tender. Add mushrooms to the slightly cooled mass. Better mushrooms, they are small, they do not even need to be cut. Instead of mushrooms, you can put olives, pickles or do without additives at all.
Arrange thin slices of cheese on a pita bread, sprinkle with herbs and put the minced meat not very thickly, wrap in a roll. Stuff all the pita breads, lay them in a mold and grease with a beaten raw egg. Bake for fifteen minutes (180C). Finished rolls cut 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 a green pouring lettuce, they are very reminiscent of forest stumps.
Ingredients: 0.5 kg of pork (tenderloin, meat for meatballs), breadcrumbs, vegetable oil. For omelet: 5 eggs, flour, 1 onion, herbs, salt, 150g of fresh mushrooms, salt, pepper.
Cooking method
Cut the meat into slices, as for chops. Salt, pepper, beat well with a hammer.
Cook an omelet. Finely chop and fry the mushrooms and onions until they are dark golden in color. Salt, cool.
Beat eggs, add salt, a spoon or two flour, chopped greens and cooled mushrooms with onions. Stir and bake omelettes. About the size of a meat chop. Their number should equal the number of slices of meat. Here you need to guess.
Put an omelet on a slice of meat, roll the roll, secure with toothpicks so that it does not turn around. Bread in breadcrumbs, dip in a beaten egg, fry until cooked in a large amount of oil. Or fry until crusty 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 the 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 is better to take ready-made puff pastry.
Ingredients: 700 g minced meat, 1 onion, 1 clove of garlic, 1 raw egg (for minced meat), a small bunch of parsley, black pepper, 50 g butter, 2 teaspoon. lies. mustard, salt, 3 steep eggs (for filling), 400-500g of puff pastry.
Cooking method
Finely chop the garlic, onion and parsley and fry in butter. Cool.
Beat the egg, pour a small portion to lubricate the roll, add the rest to the stuffing. Put fried vegetables and mustard there. Pepper, sprinkle with salt, mix.
Peel boiled eggs 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, make two small rolls. Put half a serving of minced meat in the shape of a small rectangle in the middle of the layer. Lay the halves of the eggs in the center. Cover with the rest of the stuffing. You should get two rectangles: one large - from dough, and on it, in the middle, the second small - from minced meat.
On the long sides of the dough rectangle, cut strips two centimeters wide, cutting them from edge to roll. This is necessary in order to make it convenient to wrap the roll, putting overlapping strips on both sides of the meat. Dough slices can decorate the roll. Grease it with an egg and bake for 40 minutes (180C). Place the baking sheet in a preheated oven.
Recipe 5: Peritoneum meatloaf
A great alternative to shop sausages. Completely natural product without E-additives, flavoring enhancers and other chemicals. Handwork, exclusive. It is better to cook it in the evening, so that it rests overnight in the refrigerator.
Ingredients: 1.5 kg of pork peritoneum, salt, 2 teaspoons adjika, spices and spices: black pepper, burning, basil, ground paprika, a pinch of dry garlic (or to your liking).
Cooking method
You need to choose a good, meaty piece of underscore, peritoneum on the market. Wash it, dry it and generously spread on both sides with herbs and spices. Do not forget to salt. If fantasy raged, or the soul requires additional frills, slices of cheese, pickled mushrooms, pickles, greens can be put on the formation, but without them it will be tasty. Roll meatloaf and fasten. If there are special devices, such as silicone clamps, then them. If not, wrap with ordinary thread.
Put the roll in the baking sleeve, pierce it in several places so that the steam comes out, and send it for one and a half to two hours (it all depends on the weight of a piece of meat) in a preheated oven (200C).
Allow the roll to cool and directly in the bag, without unrolling, put in the refrigerator. In the morning, remove the bag and thread and cut the roll into thin slices. Put a lettuce on bread, on top - a piece of roll. And you can enjoy the natural meat taste.
Meatloaf - tips from experienced chefs
- So that the roll does not fall apart during baking, put it on the baking sheet with the seam down.
- If the roll is prepared from minced meat, it is better to make the mince yourself. To make the mass more tender and uniform, you should twist the meat twice.
- Form the roll conveniently with a towel or cling film. So it will turn out equal and accurate. Lay the minced meat on the surface and, raising the edges of the film or towel, collect a beautiful roll.
- Meat roll is served both hot and cold.
- Quail eggs can be used instead of chicken, only their number must be increased.
