Meatloaf with a surprise – a recipe that will delight the whole family
Introduction
Meatloaf is a classic that can be found on many tables, but this time we will prepare it in a slightly different way. Instead of the traditional form, in this version we will surprise you with a delicious surprise that will add a little magic to your everyday dinner. Inside the roast we will hide a delicious filling that will give the whole dish a unique character and make it a hit at any family dinner. In addition, this roast is easy to prepare and its taste will delight everyone who tries it. I guarantee that from now on this will be one of the favorite dishes in your house!
Ingredients:
For the roast:
700 g ground meat (preferably pork, beef or poultry)
1 egg
1 onion, finely chopped
2 garlic cloves, pressed
1 cup breadcrumbs
1/2 cup milk
Salt and freshly ground black pepper to taste
1 teaspoon dried marjoram (optional)
1 teaspoon sweet paprika
1/2 teaspoon herbs de Provence (optional)
2 tablespoons olive oil for frying
For the stuffing (surprise):
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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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Variations:
Vegetarian variant:
Instead of minced meat, a lentil-millet or tofu mixture can be used. It is worth adding some breadcrumbs and spices to make the mixture compact and aromatic.
Other fillings:
If you don’t like vegetables, you can also prepare the filling with your favorite ingredients, for example mushrooms, spinach, feta cheese or minced meat. The possibilities are almost endless!
Meatloaf made from ground turkey:
If you are looking for a lighter option, you can use ground turkey, which is less fat but just as tasty. In this case, it is worth adding a little olive oil to the meat so that the roast does not become too dry.
1. Which meat is best for this roast?
The best meat to use is ground pork or beef, as it contains enough fat to make the roast juicy. If you want a lighter dish, you can also use ground turkey.