Minced meat roll
I have made the minced meat roll many times, especially when I have leftover boiled eggs from other recipes or when I wanted to prepare something more substantial from minced meat. I usually make it with potatoes, but it also pairs well with rice or mashed potatoes. Depending on what I have in the fridge, I adapt the filling, but the basic recipe is simple and doesn't require much preparation time.
Quick info
Total time: about 1 hour
Preparation time: 20-25 minutes
Baking time: 35-40 minutes (the first 15-20 minutes in baking paper, then without)
Servings: 6-8, depending on slices
Difficulty: easy to medium
Recipe type: main course, meat roll, suitable for lunch or dinner
Ingredients
1 kg minced meat (of your choice, I usually used a mix of pork and beef)
1 medium onion
Fresh parsley (a handful, finely chopped)
1 raw egg
4-5 hard-boiled eggs
3-4 slices of smoked salami
3-4 slices of mozzarella cheese
2-3 slices of bread (soaked in water and squeezed) or a cup of breadcrumbs
Oil (2-3 tablespoons, for the mixture)
Salt, pepper, and oregano (to taste)
Baking paper
Preparation method
1. Place the minced meat in a large bowl. Grate the onion on the small grater so that it incorporates easily and doesn't leave large pieces. Add the finely chopped parsley.
2. Sprinkle salt, pepper, and oregano, as you prefer. The final taste depends a lot on how well you season it now.
3. Add the raw egg and the squeezed bread (or breadcrumbs, if you prefer). Also, add the oil. Mix everything by hand until you get a homogeneous, slightly elastic paste. The mixture should be quite bound, but not too firm.
4. Spread a sheet of baking paper on the work surface. Place the meat over the paper and, with slightly damp hands, form a sheet of meat, neither too thick nor too thin. About 2 cm thick is fine.
5. In the middle, arrange the slices of smoked salami, then the cheese and the boiled eggs, peeled. Each ingredient should be placed in line, so that it reaches each slice of the roll.
6. Use the paper to carefully roll the meat over the filling until it is completely sealed. Seal the ends so that the filling doesn't leak out while baking. Leave the roll wrapped in baking paper, with the ends tightly secured.
7. Place the roll in a baking dish and put it in the preheated oven at 180°C. Bake for 15-20 minutes with the baking paper, to firm up the shape.
8. Carefully remove the paper, then let the roll brown on both sides for about 20 minutes or until it gets a crust and the meat is cooked through.
9. Let it cool for a few minutes before slicing.
Why I make this recipe often
This roll is one of the recipes I prepare when I need something filling and easy to pack. It is made quickly, the ingredients are on hand, and I can use leftover eggs or salami from the fridge. It is also suitable for guests or for a Sunday meal. It slices easily and remains good the next day.
Tips and variations
Tips
If your mixture is too soft, add a little more breadcrumbs. If it seems too dry, add a little more oil or even a tablespoon of milk.
I recommend wetting your hands when spreading the meat sheet; it won't stick, and you can form an even thickness.
Try not to overfill the center, so it doesn't come apart when rolling.
Substitutions
You can use only pork or only beef, but the mix binds well and doesn't dry out.
Instead of bread, you can use breadcrumbs or, if you don't have any, even finely ground oats.
Mozzarella works, but any cheese that melts is fine.
You can omit the salami if you don't want it smoked.
Variations
You can add roasted peppers or sautéed mushrooms to the filling.
It also works with cheese, not just mozzarella.
For extra flavor, add a pinch of granulated garlic to the mixture.
Serving ideas
Most often, I serve it with boiled potatoes or mashed potatoes, but it also goes well with boiled rice or sautéed vegetables.
If there are leftovers, the slice can be put in a sandwich with fresh vegetables.
It can also be packed, as it slices easily and doesn't dry out quickly.
Frequently asked questions
1. Can I use chicken or turkey meat?
Yes, but chicken or turkey meat is leaner, and the roll may turn out drier. I recommend using a little extra oil or adding a tablespoon of sour cream to the mixture.
2. What should I do if the roll opened while baking?
Probably the filling was too much or the mixture too soft. Next time, use less filling and check that the meat is bound enough.
3. Can I freeze the roll after baking?
Yes, after it has completely cooled, slice it, place the slices in a container, and freeze. When defrosting, reheat in the oven or in a pan with a little water under the lid.
4. How thick should the meat sheet be?
A sheet of 2 cm thickness is balanced. If it is too thin, it tears easily; if it is too thick, it remains raw in the middle.
5. Can it be made without boiled eggs inside?
Yes, you can omit the boiled eggs if you don't prefer them; the result will be a simpler roll but still tasty.
Nutritional values
Estimate for one serving (out of 8): approx. 260-300 kcal.
Proteins: 18-20 g
Fats: 17-20 g
Carbohydrates: 8-10 g
Values may vary depending on the type of meat and additions. Minced meat and eggs provide protein, while salami, cheese, and oil increase fats. If you use breadcrumbs or bread, carbohydrates may increase slightly.
Storage and reheating
The roll can be stored in the fridge, covered, for 2-3 days without problems. It can be reheated in the oven or microwave, preferably covered, so it doesn't dry out. I do not recommend storing it for more than 3 days, as the texture changes. If there are leftovers, it can be frozen, sliced, and used later.
This is my version of the minced meat roll, as simple as possible, but with the filling that adds flavor and helps with texture. It is made with the ingredients you already have and doesn't require special techniques.
Ingredients: 1 kg minced meat, 1 onion, parsley, 1 raw egg and 4-5 boiled eggs, 3-4 slices of smoked salami, 3-4 slices of mozzarella cheese, salt, pepper, oregano, 2-3 slices of bread or a cup of breadcrumbs, oil, baking paper.
Tags: minced meat roll
