Meatloaf made from minced meat and mushrooms. Minced meat roll with mushrooms in the oven - a flavorful and satisfying appetizer

The decoration of the festive table will be an incredibly tasty, satisfying meatloaf. You can cook it with minced meat or a whole piece of chicken, pork or veal. By adding filling, you can make the dish even more beautiful, colorful and appetizing. Moreover, this is an excellent alternative to store-bought sausage. You can take a piece of meatloaf with you to work, and at a picnic it’s a godsend! Choose the recipe you like best and start cooking with us. Approximate calorie content per 100 grams is 202 kcal.

Meatloaf in the oven - photo recipe step by step

How to please yourself and your loved ones with a delicious dish, but spend a lot of time preparing? of course, use our turkey or chicken meatloaf recipe.

The recipe uses funchoza rice noodles. You don’t have to add it, limiting yourself to vegetables and mushrooms. It is permissible to take fresh champignons. In general, the filling can be varied and changed to your taste.

Your rating:
Cooking time: 50 minutes

Quantity: 6 servings

Meatloaf with mushrooms and egg

An original recipe for a delicious roll. Each guest will have a boiled egg ring waiting inside. A pleasant and very filling surprise. You'll like it!

How to cook:

1. Peel and rinse the onion.
2. Cut it into small cubes.
3. Pull the membranes off the mushrooms and cut into slices.
4. Place a piece of butter in a frying pan and spread it on the stove.
5. Add the onion and simmer, stirring, until soft.
6. Next, add the mushrooms and cook until done.
7. Grind the loaf pulp in a blender.
8. Pour in the cream and let it brew a little.
9. After this, squeeze out the bread and combine with the minced meat.
10. Add a raw egg, spices and mix everything thoroughly.
11. Boil the remaining three eggs until the yolks are firm.
12. Then cool them and peel them.
13. Cover the work surface with cling film and place the minced meat on top.
14. Distribute it, turning it into a rectangle.
15. Place the filling on top and place three eggs on the edge.
16. From the egg side, start rolling the meat into a roll.
17. Next, carefully move it into the mold and sprinkle with breadcrumbs.
18. Cut the remaining butter into slices and place them on the roll.
19. Place it in the oven for one hour at 180 degrees.

Tip: you can use meat instead of minced meat, this will make it easier to assemble the roll.

Minced meatloaf in the oven

We suggest preparing a dietary, but at the same time incredibly tasty minced chicken roll. It can be served as an appetizer or main course. The roll turns out very juicy; the delicate paste of eggs, melted cheese and herbs makes its taste bright and original.

Required ingredients:

• 800 g chicken meat;
• 1 large onion;
• 2 tbsp. l. breadcrumbs;
• Salt;
• Pepper.

For pasta:

• 150 g processed cheese;
• 2 eggs;
• 25 g butter;
• 3 cloves of garlic;
• A bunch of parsley or dill;
• Salt and pepper.

Preparation:

1. Boil the eggs for 10 minutes. Cool and grate. We peel the garlic and pass it through a press. We freeze the processed cheese and butter a little and also finely grate it. Chop the greens with a knife. We combine all the ingredients.

2. From the resulting paste, form a sausage on cling film and place in the freezer for at least 20 minutes. Pass the meat and onions through a meat grinder.

3. Salt and pepper the minced meat, add crackers and knead until smooth. Beat well, like making cutlets. Place on cling film.

4. We wet our hands in water and form a rectangular layer of minced meat 1 cm thick. Place the egg and cheese filling on top and connect the edges to make a meat loaf. Thanks to the film, this is easy to do. We bend the ends so that the filling does not leak out. Transfer the roll to a baking sheet lined with baking paper. Sprinkle grated hard cheese on top.

5. We bake for no more than 25 minutes at 180 degrees, since the chicken breast is quite dry in itself and should not be overcooked under any circumstances. This roll can be eaten either warm or completely cold.

How to cook “Beef rolls with mushrooms”

Cut the beef into equal pieces, lightly beat on both sides. Then, in a convenient bowl, mix soy sauce, lemon juice and marinate the meat in this mixture. Leave for an hour.

Cut the mushrooms into slices and fry in a frying pan in oil (salt and pepper) until almost done. It is very important that the excess liquid evaporates. Separately, you can fry the onion, then mix.

Place mushrooms in the center of the marinated piece of beef and roll them up. For convenience, we pin it with a wooden toothpick (soaked in cold water for 30 minutes), or tie it with a thread.

Heat up the saucepan. Pour some oil and the remaining marinade into it. Fry the onion rings on it until transparent and lay out the rolls. Fry them on all sides (over high heat) until crusty. Then fill with mineral water, salt and cover with a lid. Simmer over low heat for about 30 minutes.

How to make a roll from minced meat and mushrooms

Prepare all meatloaf ingredients

• Grate the potatoes on a coarse grater and squeeze out the juice.
• Cheese - cut off a few slices, grate the rest or cut into cubes.
• Cut the onions and mushrooms into medium-sized cubes. Minced meat - salt and pepper.

Products are prepared for assembly into a roll

How to assemble a minced meat roll for baking

• Place all ingredients in layers on cling film.

1. Potatoes + cheese;
2. Half an onion;
3. Ground meat;
4. The rest of the onion;
5. Mushrooms.

• Cover each layer with cling film and lightly press with a rolling pin. Then remove the film and lay out the next layer. Then repeat everything again until you have laid out all the layers.

1. Layer of potatoes with cheese

2 and 3. Layer of onion and minced meat.

• When all the layers of meatloaf are laid out, roll the flat puff structure into a roll (using the same film). Very carefully transfer the roll onto a baking sheet.

Rolled roll before baking in the oven

Bake minced meat roll in the oven

• Place the roll in the oven for 35 minutes. Baking temperature – 200 C.

Cheese mixed with potatoes will melt when heated and form a fairly strong shell. It will hardly allow any juice to pass through and will allow the roll to fall apart.

• 10 minutes before it’s ready, place slices of cheese on top of the roll and put it back in the oven.

It is convenient to divide the finished roll into portions with a spatula and place it on a plate. You can sprinkle with fresh herbs. Oddly enough, the roll does not require any additions (sauce, side dish). It exudes a warm cheese aroma and whets your appetite! Delicious!

Don't forget to add salt and pepper if desired (I used mushroom seasoning). Then add the chopped herbs, mix and leave to cool.

Meanwhile, cut the cheese into small cubes. And we begin to prepare the minced meat (I used pork, but you can use any): place it in a deep bowl and beat in the eggs, salt, pepper, or add other spices and herbs if desired. Mix everything thoroughly. And we begin to form the rolls. To do this, spread cling film on the table (you can use baking foil instead of film) and place the minced meat on it, giving it the shape of a rectangle 0.5 cm thick. Then place the fried mushrooms and onions on the minced meat. And place slices of cheese on top of the mushrooms. Then we take the end of the film and roll up our workpiece. The result is a roll like this. Next, we free it from the film (this must be done carefully, since the minced meat sticks to the film). And carefully cover the seam and ends of the rolls so that they do not fall apart during the cooking process. The prepared rolls can be baked in the oven or simply fried in a frying pan. But I decided to give them some zest and fry them in sesame seeds. To do this, you need to prepare an egg mixture: break the eggs into a deep bowl, add spices and lightly beat with a whisk. Next, dip each roll into the egg mixture. And then into sesame seeds. And place them in a frying pan heated with vegetable oil. Fry on both sides until golden brown. Place the finished rolls on a paper towel to remove excess fat, and then onto a plate. And without waiting for the dish to cool down, serve it to the table. The rolls turn out very tasty and juicy, and the crust of sesame seeds gives the dish a piquant flavor. Bon appetit!

Perhaps someone will find the recipe for Chicken Thigh Rolls with Carrots and Prunes useful.

Cooking time:
PT01H00M 1 hour
Calories: Not specified

Cooking time:
Not specified
Products needed:

- pork pulp - 400-500 gr., - chicken breast - 300 gr., - white loaf - 2 - 3 slices, - chicken eggs - 2 pcs., - champignons - 300-350 gr., - milk - 100-150 ml., - onions - 2 pcs., - salt - to taste, - black pepper - to taste, - vegetable oil, - mayonnaise for decoration, - parsley.

Recipe with photos step by step:

1. Rinse the pork pulp, as well as the chicken breast, and pass through a meat grinder. Also chop the peeled and washed onions (1 pc.). Salt and pepper the minced meat to taste. Tip: You can also use a mixture of pork and beef for minced meat. You can also add a clove of garlic if you wish – it’s a matter of taste. 2. Soak slices of bread (from yesterday) in milk. Then squeeze and combine with minced meat. 3. Add chicken eggs to the main ingredients and mix thoroughly. At this stage, you can add a little milk left after soaking the bread. Beat the minced meat well with your hands so that it is enriched with oxygen. This will make the meatloaf tastier and more tender. Therefore, “throw” the minced meat into the bowl in the literal sense of the word. 4. Prepare the mushroom filling. To do this, peel, rinse and cut the onions into cubes. Place in a frying pan and fry in a small amount of vegetable oil until translucent. 5. Peel the champignons and cut into small pieces. Combine with onion and cook over medium heat for about 10-15 minutes. 6. Season the mushroom filling with salt and pepper. Simmer for a couple more minutes and remove from heat. Set aside to cool. 7. Grease a rectangular piece of foil with vegetable oil. Spread the minced meat over the entire surface of the foil, forming a rectangle 1 cm thick. Press well so that no voids form. 8. Spread the cooled mushroom filling in an even layer, slightly retreating from the edges of the meat layer. 9. Roll everything into a tight roll. Level if necessary. Wrap in foil and bend the edges. Place the roll on a baking sheet. Bake in a preheated oven at 180C until done, about 40-50 minutes. Shortly before the end of the cooking process, unfold the foil so that the minced meatloaf with mushrooms browns a little in the oven. Cool the finished roll. Be sure to prepare this one too. 10. Before serving, decorate the meatloaf with mushrooms with a mesh of mayonnaise and parsley, or as your imagination dictates. Bon appetit!

A hearty and unusual dish immediately becomes a decoration for any table. Minced meatloaf will appeal to everyone who loves cutlets and prefers an unusual presentation.

You can experiment and put different foods as fillings - eggs, mushrooms, cabbage and cheese. Minced meat roll with filling gives you the opportunity to fully express your culinary imagination.

You can use ready-made minced meat or make it yourself. Chicken, pork and beef are suitable. Minced meatloaf is prepared in the oven.

To make the roll less fatty, place the minced meat on parchment or foil. You can make the roll with a cheese crust or from lavash. Add your favorite spices to the minced meat, giving the roll a subtle aroma of spices. Don't forget to salt both the minced meat and the filling before combining them.

This is a traditional recipe that does not involve filling. You can take it as a base, adding various components and getting new flavors of this hearty dish.

Ingredients:

• 500 gr. minced pork;
• 1 onion;
• 2 garlic cloves.

Preparation:

1. Add squeezed garlic there, salt and pepper.
2. Place the minced meat on the spread parchment.
3. When laying out, form a roll.
4. Place in the oven preheated to 180°C for 45 minutes.

Boiled eggs add a slightly delicate flavor to the roll and look beautiful when sliced. The egg can be placed in any minced meat - it goes well with both beef and pork.

Ingredients:

• 500 gr. minced chicken;
• 1 onion;
• 3 eggs;
• 2 garlic cloves.

Preparation:

1. Chop the onion into small cubes and add to the minced meat.
2. Squeeze the garlic into the meat mixture, add salt and pepper.
3. Boil the eggs.
4. Place half of the minced meat on foil. Next - eggs, cut in half.
5. Form a roll from the remaining minced meat.
6. Bake at 190°C for 40 minutes.

Beef rolls with prunes

So I decided to diversify the menu and prepare a fairly well-known and popular dish: beef rolls with prunes. The only difference is that I cooked them without mayonnaise (it’s too non-dietary) and at the same time I stewed the champignons along with the rolls.

I’ll immediately make a reservation that this dish is quite specific in taste - prunes give a characteristic sweetness and men are unlikely to like this recipe (personally, I’m not happy with it). But! All the young ladies who tried this dish liked it and received the highest rating for edibility. So prune rolls are, let’s say, a woman’s dish.

YOU WILL NEED:

Beef - 500 gr., prunes - 100 gr., champignons, hard cheese, onion, natural seasoning, herbs, salt.

PREPARING THE INGREDIENTS FOR THE ROLLS:

Try to choose a piece of beef that allows you to cut it into thin slices of the correct geometric shape, across the grain. It’s just that such pieces are easier to break off and easier to work with in the future.

We beat the beef, cut the prunes into oblong slices (it’s easier to wrap them with meat), cut the cheese, cut the mushrooms into slices, and cut the onion into half rings. Everyone, get ready.

WRAPING THE ROLLS:

Flatten the chop, add salt, season and carefully place the prunes and a strip of hard cheese, and you can also add some greens, if desired.

Hard cheese was planned here as a kind of neutralizer for the concentrated taste of prunes. But in truth it did not give such a result. But the gravy and mushrooms received a hint of milky flavor, which, in my opinion, is good and slightly smoothes out the dominant taste of prunes.

After this, wrap the filling with meat (this is not as complicated a procedure as I thought before). Next, tie each roll with a thread to prevent it from unraveling during the stewing process. This is what they looked like for me:

After all the rolls are rolled, we proceed to the stewing stage.

STEW:

We take a duck dish (or other thick-walled dish), put onions on the bottom, then mushrooms... You can put as many mushrooms as you like, they turn out as an independent dish, cooked at the same time as beef rolls.

Place all the rolls on top of the mushrooms and fill with water until as seen in the photo. If you wish, you can add bay leaf to the water.

Now open the fire to maximum and wait until the water boils. Then turn the heat down to minimum, cover the roasting pan with a lid, leaving a hole for steam to escape, and simmer the meat and mushrooms for about an hour and a half. During the stewing process, taste the gravy for salt and add salt if necessary.

In an hour and a half, the beef rolls with prunes will be ready.

By the time I started preparing this recipe for publication, I noticed that the photo of the finished dish did not show the stewed mushrooms. A little annoying. Because for me they turned out to be the most delicious component of this recipe, in contrast to the opinion of the main female jury.

And so what we got as a result... An original and completely dietary beef dish: its taste will appeal to the fair half of humanity, and the hard cheese... was completely dissolved in the gravy, giving it a milky taste. Considering that there is not a lot of cheese in the dish, it did not greatly affect the calorie content. The mushrooms turned out really tasty, for everyone.