Make a deep cut along the entire piece of meat to half the thickness of the piece (try not to cut through the meat).
Then make cuts to the right and left, also without cutting through the piece, but leaving the walls 7-8 mm thick.
Expand a layer of meat like a book.
Cover the meat with cling film or a bag and beat well.
Rub the broken layer of meat with salt and pepper.
Prepare the filling.
Sort the mushrooms, rinse and dry.
Chop the onion finely or into quarters.
Wash, dry and chop the greens.
Peel the garlic and finely chop or pass through a garlic extractor.
Grate cheese.
In a frying pan preheated with a little oil, fry the mushrooms (fry until all the moisture evaporates), then add a little more oil (you can put butter or ghee) and fry a little more until golden brown.
In a separate frying pan, in vegetable or butter, fry the onion until golden brown.
Combine mushrooms with onions, salt and pepper with freshly ground pepper and cool slightly.
Add garlic, herbs, cheese to the mushrooms and mix the filling.
Place the mushroom filling on the meat.
And roll up a neat roll, making sure that the filling is inside and is completely, on all sides, covered with meat.
Tie the roll with a thread or fasten it with toothpicks.
Advice. In order for the entire filling to be hidden inside the roll, you need to cut off small pieces of meat (for example, from the opposite part of the broken layer or in another place) and close the open sides of the roll with these pieces so that there are no gaps.
Heat the oil well in a frying pan, put the roll and fry on all sides, over high heat, until golden brown.
Transfer the fried roll to a greased baking sheet or baking dish.
Bake the roll for 1.2-1.5 hours (or longer, depending on the weight) at a temperature of 180 ° C.
When the roll is well browned, but not ready yet, cover with foil and continue to bake until cooked.
At the end of baking, remove the foil and brown a little more.
Advice. You can also bake the roll in a baking sleeve.
Remove the finished roll from the oven, let stand for 15 minutes and cut into slices 1 cm thick.
Serve hot or cold.
Meatloaf with mushrooms and cheese
Serves: 4 People
Prepare Time: 30 min
Cooking Time: 1,5 hours
Calories: -
Difficulty:
Medium
The roll is equally tasty both hot and cold
Ingredients
Directions
Rinse the meat and dry well.
Make a deep cut along the entire piece of meat to half the thickness of the piece (try not to cut through the meat).
Then make cuts to the right and left, also without cutting through the piece, but leaving the walls 7-8 mm thick.
Expand a layer of meat like a book.
Cover the meat with cling film or a bag and beat well.
Rub the broken layer of meat with salt and pepper.
Prepare the filling.
Sort the mushrooms, rinse and dry.
Chop the onion finely or into quarters.
Wash, dry and chop the greens.
Peel the garlic and finely chop or pass through a garlic extractor.
Grate cheese.
In a frying pan preheated with a little oil, fry the mushrooms (fry until all the moisture evaporates), then add a little more oil (you can put butter or ghee) and fry a little more until golden brown.
In a separate frying pan, in vegetable or butter, fry the onion until golden brown.
Combine mushrooms with onions, salt and pepper with freshly ground pepper and cool slightly.
Add garlic, herbs, cheese to the mushrooms and mix the filling.
Place the mushroom filling on the meat.
And roll up a neat roll, making sure that the filling is inside and is completely, on all sides, covered with meat.
Tie the roll with a thread or fasten it with toothpicks.
Advice. In order for the entire filling to be hidden inside the roll, you need to cut off small pieces of meat (for example, from the opposite part of the broken layer or in another place) and close the open sides of the roll with these pieces so that there are no gaps.
Heat the oil well in a frying pan, put the roll and fry on all sides, over high heat, until golden brown.
Transfer the fried roll to a greased baking sheet or baking dish.
Bake the roll for 1.2-1.5 hours (or longer, depending on the weight) at a temperature of 180 ° C.
When the roll is well browned, but not ready yet, cover with foil and continue to bake until cooked.
At the end of baking, remove the foil and brown a little more.
Advice. You can also bake the roll in a baking sleeve.
Remove the finished roll from the oven, let stand for 15 minutes and cut into slices 1 cm thick.