Meatloaf Recipe

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Meatloaf came to Russian cuisine from the European. The dish is prepared from whole (sometimes chopped) piece of meat, in which the filling is wrapped. The latter can be of any products.

Recipes for meatloaf a lot, but the basic three - from a single piece of meat, a small slice, mince. This may be hot or cold meal snack. The basic rule of cooking delicious rolls - meat and products for the filling should be of high quality. Juicy, sweet dish you get when you use clipping in young animals. The difficulty lies in the ability to correctly fold the roll in this matter requires a certain skill.

Some rolls are prepared quickly in the preparation of other required 2-3 days, but delicious, melting in the mouth appetizer is worth it. If you happen to buy a pair porcine peritoneum, you can cook delicious meals out of it.

Roll of pork

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Salo on his stomach in the pig thin, with layers of meat and soft cloth - it is ideal for roll.

Take a cutting width of 15-20 cm and a length of 0, 6-0, 8 m, rub both sides with salt and pepper. On the fat, place the chopped garlic, season to taste, wrap the sandpaper up, tie with string and leave prosalivatsya for 1-2 days. Then place it on a tray and put in the oven at 150 ° C, bake for 3-4 hours regular watering roll heated with fat. The skin should be golden brown. Before serving, soak in the refrigerator.

Pork with figs Prescription renowned chef Thomas Keller. Watch the video!

Roll of minced

For preparation, you can take the cold cuts, it will add a taste of sophistication.

How to prepare:

1. chop meat (900 g) manually into small pieces (1-2 cm), pepper and salt to taste, season spices. Beat in egg mince 1, put one of flour or starch and knead well.
2. Prepare stuffing carrots (1 pc.), Cheese (100g), garlic - food grate and mix until smooth.
3. Take a piece of foil, exceeding the size of pan, put on the middle of the stuffing, level layer of a thickness of 1, 5-2 cm.
4. Top with stuffing. Wet hands gently turn roll as tightly as possible.
5. Wrap the foil roll so as to obtain a thick sausage, send it in the oven, setting the 180-200 ° C temperature for 30-40 minutes.
6. Serve hot with a garnish of vegetables or cold as an appetizer.

Minirulety with prunes

For the holiday table worthy dish will minirulety pork with prunes.

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It should be:

700 g pork, 100 g of dried prunes, 100 g hard cheese, 2 eggs, 60 g walnut, seasoning to taste, breading, oil.

How to prepare:

1. Thin layer repel pork, salt.
2. Prepare stuffing - steamed prunes and nuts, chop, add to the grated cheese.
3. One-piece piece of meat cut into portions thin plates, put them on the filling, wrap and secure with wooden toothpicks.
4. Eggs shake in a bowl, dip them in rolls, roll in bread crumbs and fry in hot oil until tender.
5. Before serving, remove the pins, cut into thin rolls.