Meatloaf in the oven, successful recipes

I quite enjoy cooking meatloaf in the oven. There are several reasons for this. Firstly, it’s fast, secondly, the dish can be baked in advance and thirdly, it’s satisfying and tasty. This dish always comes to the rescue. Once cut, you can serve it as an appetizer, or you can put it on toast bread to make a sandwich. This dish is appropriate for breakfast and a formal table.

1) Meatloaf recipe
2) Meatloaf interior
3) How to cook meatloaf
- 3.1) Meatloaf step by step with photos
4) Pork meatloaf
5) Meatloaf with dried apricots and cherries
6) Meatloaf with prunes
7) Meatloaf in foil

Meatloaf recipe

Whatever recipe you choose, the requirements for it will be as follows:

The roll should be tasty and soft. What good is it if the meat rolled up in a curler can only be bitten once? If it turns out to be very dense and overdried, this is also not acceptable.
The cut pieces should not unfold without the help of others. At a minimum, you need to pick it up with a fork and bring it to the serving plate.
The inside should not fall out until it is touched with a knife or fork on a serving plate. From time to time, you can watch the picture of a dinner party when, picking up a piece of sliced item, the entire contents remain on the plate. It doesn't have to be that way.

The meatloaf recipe calls for meat. It could be:

pork as served below;
beef or lamb;
poultry as in this recipe for chicken fillet rolls with pickled cherries.

You can roll the meat and bake it in the oven without the inside. But, from time to time, she plays the main role. The taste and appearance depend on what exactly the dish is filled with.

Naturally, if the interior is unsuccessfully selected, then it will not play in favor of the culinary delight.

Meatloaf interior

Recipes for dishes with different entrails can often be found. What don't they put in meat? You have to think very carefully when choosing a filler. The main nuance is that the inside must be held perfectly. From this it follows:

There shouldn’t be too much inside;
The filler should be viscous, sticky, dense. Otherwise, it will either spill out or fall out.

The most popular choices for successful savory entrails for meat include:

dried apricots;
prunes;
nuts;
dates;
omelette;
lard with garlic;
greens (spinach, parsley, cilantro).
mushrooms.

Below I will share those recipes that are always successful in everything.

How to cook meatloaf

Meat is needed. As such, I often use flank or brisket, as in the photo.

Its muscle fibers are delicate, with a layer of fat. Such meat, wrapped in a roll, comes out soft, flexible and very tasty.

Meatloaf step by step with photo

From a piece as in the photo two products come out. If there are ribs, I carefully remove them, cutting them with a sharp knife so as not to violate the integrity of the muscles.

I lay the meat flat on the work surface of the table and examine it with my fingers. When palpating, the densest places and the thinnest ones are clearly felt. I carefully cut the thicker areas with a knife.

I alternately sprinkle the surface of the future savory product:

salt;
ground black pepper;
ground nutmeg powder.

This taste, in my opinion, is the most traditional. He approaches any insides or even without it. Salt and pepper are not specified in the recipe in exact quantities. I sprinkle it as if I were salting food on a plate, without fanaticism. If the meat is lean and not fatty, then pieces of bacon can be placed on the surface.

Then I roll the meat into a tube, not very tightly, and put it in a plastic bag or wrap it in wax paper. I put the product in the refrigerator overnight (that is, in the dark) for marinating. In the morning, the roll can be put into the oven.

In my opinion, the most tender and juicy dish comes out when baked in foil or a sleeve. In this case, it first gives off juices and is immediately saturated with them, retaining water. When baking on an open baking sheet, it is more difficult to choose the temperature and time to achieve good juiciness. In this case, there is a great opportunity to create dry meat.

Pork meatloaf

Not many people like fatty pork. Having selected a piece with a moderate fat layer, the meat comes out tender and juicy. If it turns out that there is a lot of fat, it can be slightly cut and removed.

Loves pork roll. For fatty meats, you can use a little more spices such as:

black hot pepper;
coriander;
reddish hot pepper;
cardamom;
nutmeg;
dried herbs (oregno, rosemary). You can also use the freshest leaves of herbs and even non-spicy ones, for example, spinach leaves, as in this recipe.

Quite often, an extremely fatty piece of pork is deliberately placed on a grill with a tray when roasting. Fat accumulates when heated, dividing the meat into the least fatty part.

Meatloaf with dried apricots and cherries

When adding filling to the roll, you should think about how it will hold. Since there are no issues with dried apricots, they are wet and large, I wasn’t worried. But adding pickled cherries, I tensed up. Everything turned out great, but... If you look closely at the photo, you can see that after baking the cherries lost a little of their rich color.

To make a roll we do this:

spread the meat on the table;
cut in the densest places;
sprinkle with salt, pepper, nutmeg;
we put a row of dried apricots (preliminary measures are not required for it) and a row of pickled cherries, you can follow this recipe.
wrap it in a tube.

Meatloaf with prunes

If you decide to cook pork meatloaf in the oven with prunes, then the development will be the same as with dried apricots. But with plums we do this:

place the prunes in a container;
pour boiling water over it;
let stand until cool;
take out the bone.

When choosing prunes, try them. Give preference to a product smoked with natural smoke. This plum is tasty and fragrant. It can give a dish a special taste. If the prunes are simply dried or dried, then they will look good, but we won’t get the taste.

Meatloaf in foil

I don't like dry meat. This is why I prefer foil. With this kind of baking, even a novice cook can cope with the task. It is impossible to make the meat dry by wrapping it in a piece of foil; it will release juice and immediately absorb it. The preparation is reminiscent of stewing in its juice.

When making a meat dish in foil, the inside describes the presentation. Therefore, there is no need to bake the crust. We'll cut it anyway, and the center should be beautiful.

Which side of the foil should you place the meat on? There is no difference. Gloss is part of the food foil production technology. The laws of physics regarding heat reflection and so on do not apply here. Therefore we do this:

twisted the meat. There is no need to wrap it with threads, as in this recipe; it won’t go anywhere from foil;
placed on a piece of foil;
sent to the baking sheet;
placed in the oven (can be cool);
turned on the heating at 180 ᵒC;
waited 50-60 minutes;
turned off the heat and forgot about the roll. You can throw it in the oven until it cools completely.

You won’t have to check the appetizer for readiness. It will be 100% baked and at the same time juicy and tender.

A tasty meatloaf with excellent tenderloin will be obtained only if the cutting is carried out after keeping it in the refrigerator for at least 10 hours. The product must “ripen” and strengthen.

Place the cooled, finished product directly in the foil in the refrigerator. After standing it unwinds. There may be particles of frozen fat on it; simply remove it with a napkin or knife.

If the finished product needs to be frozen, then I place it in the refrigerator for 10 hours, and only then in the freezer, without opening the foil. Before consumption I put it back in the refrigerator. He returns to “normal” and no one will be able to find out whether he was frozen or not.

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MEAT ROLLS, 30 BEST RECIPES

Sunday, December 17, 2017 01:47 + to quote book

Meat rolls, 30 best recipes

Would you like to cook a tasty and savory dish? Then this recipe is for you! Excellent “Le Cordon Bleu” rolls made from chicken fillet, with ham and cheese, baked in the oven. A delicious dinner for one, two, three. Dish in 15 minutes! The whole family loves it!

Such a delicious festive dish as chicken roll with cheese and herbs can be prepared according to this recipe in a matter of minutes, but it must be cooled before cutting so that it does not fall into pieces.

Polpettone means "big cutlet" in Italian. This delicious minced meatloaf is very easy to make and its beauty lies in the fact that we make it from what we have in the refrigerator.

A very ordinary pork knuckle roll will be a worthy substitute for store-bought sausages. Boiled meat with garlic slightly resembles jellied meat in taste, but looks very appetizing.

Soft, juicy pork with fragrant cheese and mushroom insides is a ceremonial dish, the taste of which is impossible to describe in words! Meatloaf with mushrooms and cheese is not difficult to prepare, and on the table this appetizer looks very elegant and appetizing.

Meat rolls with entrails in the oven - 6 attractive recipes.

Connoisseurs of European cuisine say that small meat rolls with entrails came to us from France. Because of their shape and size, we usually call them fingers. There are a huge number of recipes for meat rolls and this is undoubtedly a very festive dish. This is it for celebrating the New Year 2021!

And let me tell you, French meat fingers have a finger-licking taste, both hot and cold! If you create them, you will get good cool snacks for the New Year 2021.

Juicy meat combined with a variety of entrails from mushrooms, vegetables, herbs, prunes, cheese, pistachios makes this dish a completely win-win option for a festive appetizer.

Recipe 1. Meat rolls with prunes in cream sauce

It will be necessary:

400 g beef
150 g salted lard
150 g prunes
400 ml cream 10% fat
2 tbsp. l. butter
salt to taste
ground dark pepper to taste

How to cook:

Pour hot water over the prunes.
Cut the meat into pieces 1 cm wide and beat well. Pepper and salt.
Cut the lard into thin strips.
Place a strip of lard on any piece of meat and prunes on top.

Roll up the pork roll and secure with a toothpick.

Place all the rolls in the butter heated in a frying pan. Fry for 3 minutes on each side.
Add cream, salt and pepper to the oil where the rolls were fried. Simmer for 10 minutes until thickened.
Place the rolls in the resulting sauce and simmer for another 10 minutes.

Meat rolls with prunes are ready. Enjoy!

Meat rolls

Meatloaf with pasta

The recipe for meatloaf with pasta is quite simple and playful, the ingredients are affordable, and the result exceeded my expectations. It is good both hot and cool. With salad or vegetables, meatloaf will be an independent dish for lunch or dinner. .

Meatloaf with chanterelles

Meatloaf is the same baked meatloaf, but with entrails. I fried chanterelles for the inside and added milk sauce to them. The roll came out juicy, with a pronounced taste of wild mushrooms. Don't skimp on the chanterelles for the inside! .

Pork roll with cabbage entrails

For pork roll, it is better to use pork neck. It is quite fatty, and the meatloaf will turn out juicy and tasty. Cabbage inside, like any other vegetable inside, mixes perfectly with the taste of meat. So that the inside does not crumble, stewed cabbage.

Meat rolls with cheese and prunes

The usual recipe for making pork rolls with cheese and prune entrails. The meat for the rolls is perfectly beaten, lightly salted, peppered and coated with mustard. The cheese for the inside is previously grated on a large grater. Pork rolls are breaded dry.

Meat rolls with figs

For fig meatloaves, a spicy-sweet interior reminiscent of chutney is prepared. If you want to create a spicier filling, add a little chili. I pan-fried the pork rolls, but they can be baked completely in the oven. Instead of pork loin m.

Zucchini rolls with minced meat in milk sauce

Zucchini meat rolls baked in milk sauce are a fun, easy-to-make, economical dish that doesn't require a ton of supplies or any special culinary skills. Everything is simple and delicious. Let's try.

Meatloaf with pasta

Meatloaf with pasta diversifies the menu, will pleasantly surprise the family, and considering that the roll turns out beautiful and unusual, it can completely take up space on the festive table. And all you need to make a roll is 1 kg of good mixed minced meat.

Breaded meat rolls with mozzarella and tomatoes

For meat rolls breaded with mozzarella and tomatoes, choose a piece of pork that contains not only meat, but also layers of fat. The loin and neck are perfect. For the inside, it is better to take small salad tomatoes or cherry tomatoes. As a side dish for meat rolls.

Chicken stuffed with mushrooms and chickpeas (boneless)

I love cooking boneless stuffed chicken. Changed the filling and a new dish is ready. Now I added a little boiled chickpeas to the mushrooms. A side dish for this stuffed chicken is not required, but you can add a few more vegetables or about.

Stuffed pork knuckle (roll)

You can prepare pork knuckle in different ways. In order for the solid, streaked meat of the pork knuckle to turn out tender and soft, it must be simmered in the oven for quite a long time. But later, in its finished form, stuffed with mushrooms and held by the melted cheese.

Meatloaf with mushrooms

Meatloaf with white mushrooms can be garnished with the freshest vegetables or mashed potatoes. When the roll has cooled, simply cut it into thin slices for sandwiches.

Bavarian meat loaf

In German it is called “Leberkase” - which translates as “liver cheese”. The fact is that at first liver was added to the recipe. And “cheese” is simply because of the shape. It has long been made only from meat, but the name has remained constant.

Chicken roll with mushroom entrails

For the chicken roll, I prepare minced chicken breast fillet with the addition of a roll soaked in milk and an egg. For the inside, I fry white mushrooms and mix them with sour cream. The finished chicken roll with mushroom entrails comes out with a crispy crust, sweat.

Meatloaf with pumpkin and pine nuts

A balanced dish that combines meat with seasonal vegetables. Before adding to the minced meat, pumpkin is stewed until half cooked, seasoned with garlic and cumin. It turns out moderately spicy, healthy and nutritious.

Czech beef rolls

For Czech beef rolls, choose meat with layers of fat, then the finished rolls will be the softest and juiciest. After frying the meat, you can pour not only water (or meat broth), but also a little cream into the pan. Prepare for a side dish.

Pork head meatloaf

A meatloaf called brawn is prepared from the pork head. To make brawn, you will have to boil the meat for a long time, maybe more than 8 hours, so that afterwards you can simply disassemble the meat into small pieces. According to the recipe, carrots and herbs are added to the roll.

Meatloaf with mushroom innards and pine nuts

From making the undercut roll, I was left with a small piece of meat weighing about 600g. The meat is soft and not greasy, so I decided to make a roll with dried egg innards.

Meat loaf with mushrooms and potatoes in mustard sauce

This dish is a worthy alternative to an ordinary minced meat roll. The filling for the “loaf” is made from mushrooms (in the original, chanterelles, and champignons are also suitable). Garnish: boiled potatoes in mustard sauce.

Pork rolls with apples, cheese and cranberries

Pork meat rolls with apple entrails, blue cheese and cranberry sauce are baked in the oven for about 1 hour, sprinkled with grated cheese. The rolls release a lot of water, in which they simmer wonderfully and then burn through.

Heart roll (dumpling dough roll with vegetables and chicken hearts)

I don’t understand what nationality this dish is. Russian nationality. I have been preparing it since those long ago. The meat component can be anything. Experience indicates that with aromatic meat (lamb, duck, goose), the taste of the finished product is even richer and richer.

Meatloaf with eggs "Long Boy" (Pikkpoiss)

Now she is preparing meatloaf with eggs in Estonian style. And he is called Pikkpoiss - “Long Boy”. For production, it is better to use a heat-resistant form: it is more convenient and the roll will come out juicier. Delicious both hot and cold.

Podcherevka roll with dried apricots and garlic

It’s easy to make a roll from the undercut. And if you bake a piece of lean carbonate with garlic and dried apricots in it, it will turn out even tastier and more elegant when cut. This roll can be garnished with baked potatoes with fragrant herbs.

Pork liver roll

From the liver you can make a snack roll with insides the consistency of pickles and mustard. For juiciness, you can add lard cut into small cubes to the filling. It is comfortable to bake the roll in a special sleeve, but a sheet of foil will also work. Before by.

Meatloaf with eggs and mushrooms

Meatloaf is an economical dish, and if you create it with the insides of boiled eggs, it is also spectacular: when cut, you will see a catchy yolk, surrounded by a layer of juicy baked minced meat. .

section: Meat rolls

Chicken breast rolls with raisins and ham

One chicken breast can make 7 complete rolls with raisin and ham insides. Immediately prepare the sauce with the meat, which is poured over the finished dish on the plate.