Festive meatloaf

Category: Meat dishes
Festive meatloaf

Ingredients

Pork (neck) 1700 gr.
Smoked brisket cut into thin strips 300 gr.
Fried mushrooms with onions and blender 300 gr.
Protein 2 pcs.
Salt, pepper to taste
Oregano pinch
Green onions (finely chopped) 2 tbsp. l.
Vegetable oil 4 tbsp. l.
Lemon juice 3-4 tbsp. l.

Cooking method

  • Delicious, very elegant and not at all difficult to prepare meatloaf! I hope it will decorate your festive table with dignity.
  • Festive meatloaf
    First you need to prepare the meat, which was bought in a whole piece.
  • Festive meatloaf
    With a sharp knife, make an incision about 1 cm in thickness in the middle of the piece.
  • Festive meatloaf
    Gently open the meat first into one.
  • Festive meatloaf
    And then in the other direction, but not cutting to the end at the very edge.
  • Festive meatloaf
    It turns out such a layer.
  • Festive meatloaf
    Turn the meat over with the reverse side (wrong side) and open it from the long side, again without cutting to the end at the very edge.
  • Festive meatloaf
    The result is such an open (cut) piece, which needs to be grated with lemon juice, salt and pepper. Wrap the meat in plastic wrap and refrigerate for 5-6 hours.
  • Festive meatloaf
    Fry mushrooms and onions, cool, punch in a blender. Add salt, pepper, oregano, white onion and protein and stir.
  • Festive meatloaf
    Spread the filling over the meat and roll tightly. I put the roll in a greased cupcake pan so I didn't fix the edges with anything. Cover the roll with strips of bacon (brisket), tucking the edges in well. Cover with foil.
  • Festive meatloaf
    Bake in an oven preheated to 180 degrees C for about 2 hours. In 20 min. until ready to remove the foil and let the top brown well.
  • Festive meatloaf

The dish is designed for

6

Time for preparing:

120

Cooking program:

oven

Note

Festive meatloaf

Festive meatloaf

celfh

Natasha, I can't even find words

Turn the meat over with the reverse side (wrong side) and open it from the long side, again without cutting to the end at the very edge.
Natasha, did you open it like a book?
natapit
Thank you, Tanyush! with your mushrooms, of course, tastier! but I'm so happy, I was pampered with honey agarics!
Quote: celfh


Natasha, I can't even find words
Natasha, did you open it like a book?
first, like a book, making an incision in the center and on the sides, and then turned it over and cut it lengthwise, it turned out almost a square!
celfh
Natasha, by the way, I also like to use boiled rather than raw smoked brisket for wrapping. It turns out more accurate
Joy
Indescribable beauty!

And here's another festive table.
natapit
Quote: celfh

Natasha, by the way, I also like to use boiled rather than raw smoked brisket for wrapping. It turns out more accurate

agree!
Quote: Joy

Indescribable beauty!
thank you very much!!!
Lyuba 1955
Yeah! It looks, exactly, festive !!!!!!!!! The beauty!!!!!!!!! and gourmet
natapit
thanks, Lyuba!
Natusik
natapit,it's just a bomb, not a roll! Awesomely tasty and beautiful !!! Well, Klava flooded with saliva ... You have a new Klava.
natapit
Prus - 2
Natasha!
The roll is super - beautiful! I've been looking at him for a long time, but my oven is not ice. Have you tried it in a ham maker? I'm still thinking - will it be good? You can't wrap bacon in a ham. Yes, and the meat will be unbaked, but rather boiled In general, if you have experience in cooking in another device, besides the oven, please share!
Ana-stasy
very beautiful roll!
Thank you!
it is always pleasant to look at your creations
natapit
Prus - 2 - sorry to be late. This roll is just for the oven!

Nastenka, thank you very much!
Svetla
Festive meatloaf

natapitThank you very much for such a delicious and original recipe. Used porcini mushrooms in the filling.
Gorgeous !!!
natapit
I'm glad I liked the roll! thanks for the report!
domna
Thank you, I'll take a note
natapit
Marunichka
Natasik, do you think you can make such a roll from inlay ???
Marunichka
Sorry! This is my turkey.
natapit
Yes, Larissa, you can, but I would marinate the turkey meat for at least 24 hours so that it is juicier!

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