In a large bowl, mix the ground meat, egg, chopped onion, garlic, breadcrumbs, milk and spices: salt, pepper, paprika, marjoram and herbs de Provence. Knead the meat and spice mixture until it forms a smooth, even mass.
Shape the roast:
Place some of the meat on a piece of plastic wrap and form a rectangle about 1 to 1.5 cm thick.
Spread the vegetable and cheese filling in the middle. Try to spread the filling evenly.
Then carefully wrap the meat around the filling to form a roast. Make sure that the filling is well enclosed inside and that there are no gaps in the roast.
Pastry:
Preheat the oven to 180°C (fan oven) or 200°C (top/bottom heat).
Heat the olive oil in a frying pan and fry the roast lightly on each side for about 5 minutes until it is golden brown.
Then place the roast in a casserole dish and bake for about 45 to 60 minutes until the meat is cooked through. Halfway through the cooking time, it is advisable to turn the roast so that it browns evenly.
Straining:
As soon as the roast is cooked, take it out of the oven and let it rest for 5 minutes. This makes it easier to cut and prevents the meat juices from escaping.
Serve the roast cut into slices and add your favorite sauce (for example, mushroom or garlic) and potatoes or rice to the plate.
Serving and storage tips:
Serving suggestion:
This roast goes well with steamed vegetables, mashed potatoes or buckwheat. A light tomato and cucumber salad also goes well with it.
Storage:
If you have leftover roast, you can store it in an airtight container in the refrigerator for 2 to 3 days. The roast also tastes great cold, cut into thin slices, and is ideal as a sandwich topping.
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