Meat loaf made from minced meat and turkey. Minced meat roll, or meat loaf Meat loaf made from two types of meat

This is an absolutely win-win dish. A loaf of minced chicken is an excellent alternative to cutlets, and this dish also looks wonderful on the holiday table, complementing it. The meat loaf is very easy to prepare; you don’t need to stand at the stove for long. This is an excellent alternative to store-bought sausage. Well, let's try cooking?

Ingredients:

minced chicken - 1.5 kilograms;
egg - 1 piece;
yolk - 1 piece;
bell pepper - 1 piece;
green onions and herbs to taste;
salt and pepper to taste.

Minced chicken loaf. Step by step recipe

Prepare minced chicken or use ready-made chicken.
Finely chop the peppers, onions and herbs. Add all this minced meat, season with salt and pepper, beat in an egg and one yolk, mix everything well.
Take a baking dish, or rather two or three.
Pour the resulting mixture into molds, cover the top with foil and place in the oven preheated to 180°C for approximately one hour.
10 minutes before cooking, remove the foil, you can sprinkle the crust with your favorite seasoning for chicken meat, then it will acquire a richer color and aroma.

Wait until the loaf cools in the mold, then remove and cool completely.

The meat loaf is tasty and can be cut into sandwiches; it turns out quite satisfying and at the same time low in calories. “I love to cook” wishes you bon appetit! And be sure to try cooking

A homemade meat loaf is simply irreplaceable on the farm. You can use it to make sandwiches for your child at school or to take with you to work. The roll can be cut into thick slices, heated in the microwave and served surrounded by fresh or canned vegetables as an independent dish. Or you don’t have to heat it - it will be an excellent cold snack to go with beer. Below is a recipe for minced meat roll.

Ingredients

To prepare a meat loaf, you can use any minced meat - beef, pork, mixed, turkey or chicken. But you need to take into account the density of the meat - because it affects the baking time. To prepare a minced meat roll from a kilogram of semi-finished product, you need to stock up on five eggs, an onion, a couple of tablespoons of canned peas, five tablespoons of mayonnaise, a large spoon of some kind of seasoning for meat (khmeli-suneli will always help out) and black peppercorns. Naturally, you will need salt and a small bunch of dill.

Minced meat roll: preparing the filling

The main flavor in this dish is in the filling. If you have an onion, chop it finely and saute it in a few tablespoons of butter. If the feathers are green, just chop them finely. Hard-boil the eggs, peel and finely chop into a container with onions. Sprinkle with salt (a third of a spoon) and black pepper (a pinch). Add one and a half tablespoons of mayonnaise and knead the mixture well.

Filling options

It must be said that the above recipe is not a strict guide to action. Minced meat roll can be prepared with different fillings, and each time you will get a new dish. Here are some quick tips for preparing them:

mix liver pate with scalded prunes and sautéed onions;
squeeze one or two cloves of garlic into mashed potatoes through a garlic press, add grated cheese and chopped dill;
fry chicken by-products (stomachs, liver and heart) in a onion, mix with a boiled egg;
The minced meat roll with mushrooms is especially good - the gifts of the forests are fried in oil with onions and grated carrots.

Using your imagination, you can come up with your own filling recipe. The main thing is that it does not come out too wet, otherwise the loaf will fall apart.

Preparing the roll

If you bought store-bought minced meat, then most likely the unscrupulous manufacturer added water to it - for more weight. Therefore, such a product needs to be squeezed out. Excess moisture can be eliminated in another way - by adding breadcrumbs. Peel the onion and grind it in a blender (or finely chop it). Add it to the minced meat. Salt and pepper, add the necessary spices. Turn on the oven. The most difficult moment comes - the formation of the loaf. Place a clean towel on the baking sheet where the minced meat roll will be baked. Place the meat mass on it (it should be a bit dry) and level it out. Lubricate the minced meat with mayonnaise and spread the filling. Sprinkle canned peas on top. Take the wide edge of the towel and begin to roll it up. We act very carefully so that the minced meat does not tear. Transfer the loaf to a sheet of foil greased with vegetable oil. We also season the roll itself with oil using a silicone brush. Using a knife, we draw shallow cuts in the form of diamonds along the top of the product. Garnish each diamond with a peppercorn (press it in a little). Press the edges of the foil to the sides of the roll so that the juice does not leak out. Is the oven already preheated? Place the baking sheet at 175°C for an hour and a half. 10 minutes before the end of the process, the heat can be increased to form a crust.

Calories: Not specified
Cooking time: 100 min

I bring to your attention a photo recipe for a delicious meat loaf, which can be prepared at home without much difficulty. This meat product will not only serve as a good snack for the holiday table, but will also become an alternative to store-bought sausages, which many people use to make sandwiches for their relatives, although they are not always sure of the quality of such sausages. There is nothing complicated in preparing a homemade meat loaf, the main thing is to buy high-quality fresh meat, and I hope this step-by-step instructions will help you in realizing your culinary plans.
We also recommend cooking.

- minced pork – 0.5 kg;
- turkey meat (thigh) – 0.5 kg;
- onions – 1 pc.;
- garlic – 3-4 cloves;
- dry marjoram – 1 tbsp. l.;
- egg – 1 pc.;
- black pepper – 0.5 tsp;
- salt – 1 tsp;
- forming mesh for meat.

How to cook with photos step by step

1. Prepare all the ingredients for the meat loaf.

2. Wash the turkey meat, remove skin and fat. Cut several thin layers along the fibers. Cut the rest of the meat into small pieces.

3. In a deep bowl, mix chopped turkey with minced pork. Add a large chicken egg, minced onion and garlic, salt, ground black pepper and dry marjoram.

4. Knead everything thoroughly by hand until smooth.

5. Wrap the prepared minced meat in thin layers of meat that were prepared in advance.

6. The formed meat loaf of minced meat and turkey can be fastened with culinary threads, but it is better to place it in a special mesh for meat products, which will help the loaf retain its shape during further heat treatment. The ends of the mesh must be tied tightly.

7. Boil water in a large saucepan, add a little salt, a grain of black pepper, for a better aroma of the meat loaf, you can add bay leaf and allspice. Place the meatloaf in boiling water and cook for 30 minutes. Then transfer the loaf into a fireproof bowl.

8. Heat the oven to 180 degrees and place the meat loaf in it, after pouring it with vegetable oil.

Bake the minced meat and turkey loaf for approximately 30 minutes until an appetizing crust forms.

9. When the meat loaf has cooled, carefully remove the mesh from it, gradually cutting it with scissors. Then wrap the product in food foil and place it in the refrigerator until it cools completely.

Cut the finished meat loaf into thin slices and treat your family and friends to this magnificent dish.

Bon appetit everyone!
Author: Liliya Purgina

You can also prepare it for any holiday table

It can even be stored in the freezer and cut and reheated as needed not only in the microwave, but also in a double boiler or grill! Or don’t reheat it at all and serve it as a cold appetizer. The fillings for the roll can be whatever you want. Now you won’t be scared by unexpected guests :)

Ingredients:

1 kg of minced meat (any kind is possible, I used turkey);
100 grams of onions;
5 hard-boiled eggs;
30-50 grams of green dill;
50-80 grams of canned green peas;
1 tablespoon of Khmeli-Suneli seasoning (if you don’t like it too spicy, turn it down);
1-1.5 tablespoons of salt (if fine, take less, since this salt is saltier);
5 heaped tablespoons of mayonnaise;
some freshly ground black pepper.

To decorate the roll: black peppercorns.

How to cook meatloaf

We make the filling from eggs and green onions. Finely chop the green onions and boiled eggs, add 0.3 teaspoons of salt and black pepper, 1.5 tablespoons of mayonnaise and mix everything well.

Meatloaf filling options

You can make a roll with a new filling each time and the taste will be different! The only thing is that the filling should not be very wet. I offer options for fillings for meatloaf:
- fried mushrooms, onions, carrots;
- stewed chicken liver with onions (drain the water, grind into a pate) and prunes;
- mashed potatoes with cheese and dill;
- offal (liver, heart, chicken stomachs) and eggs.
These are the ones I like. You can come up with something of your own, for example, add a little cranberry or something else to the filling :)

Step 2. Prepare the minced meat for the roll. I have minced turkey, it is not greasy and the consistency is correct (no excess water), but if you have minced meat, for example, chicken or turkey, but the radish manufacturer added water to it for weight, then first you need to squeeze out the minced meat if possible. If it’s chicken, then don’t even bother - add a little ground crackers or loaf pulp. Just don’t overdo it, it’s still a meatloaf, not a bread loaf :)

Finely chop the onion, or even better, chop it in a blender. Add the onion to the minced meat, add salt and spices, mix everything well.

Preparing meatloaf. Now the most interesting part!) We put the oven to warm up, take a sheet on which we will bake the roll, put a clean bag on the sheet. Place the minced meat for the roll on the bag and distribute it evenly. According to the indicated volume, the minced meat occupies almost the entire bag.

Lubricate the minced meat on top with the remaining mayonnaise and distribute the filling, sprinkle with green peas on top.

We begin to roll the roll. Take the edges of the bag from the side of the length of the bag (wide edge) and help with the bag, begin to roll the roll. Take your time! Make even movements so that the roll rolls equally on all sides.

And so you roll until the last edge of the minced meat remains on the bag. Then, take the foil, place it on a sheet where there is no longer a bag and grease it with vegetable oil on top. Lift the roll bag slightly and place it on the foil.

Ready? Well done, we are already close to the goal! Now grease the top of the roll with vegetable oil. I use a silicone brush for these purposes - very convenient and hygienic! We take a knife and make longitudinal cuts about 5 mm deep on the roll, first in one direction, then in the other. It turns out like an uneven diamond-shaped cell :) Place a pea of black pepper on each cell and press it in slightly. Be sure to press it in a little, otherwise you’ll just pull it off later when you grease the meatloaf.

We bake the roll. Raise the edges of the foil slightly and press it against the roll. We do this so that when the juice flows from the roll, it saturates it and does not spread over the tray.

Place the roll in an oven preheated to 175 degrees. We will cook it for about 1-1.5 hours. In the last 10 minutes, you can turn up the heat a little.

Every 10-15 minutes, use a silicone brush to grease the roll with the juice that will flow from the meat into the foil.

Bend the foil a little so that the sides also brown.

How to check readiness?

Due to the fact that we watered the roll, it had an appetizing crust on top and soft meat inside. Take a knitting needle and pierce the roll; no juice should flow from it and no fresh minced meat should remain on the knitting needle; in addition, it will become a very beautiful ruddy color. You can even guess it by this!

When the roll is ready, it can be served on the festive table. Serve whole without cutting because it looks better that way. You can put it on lettuce leaves and put cherry tomatoes and long slices of fresh cucumber around it.

It is better to store it in foil, or in the freezer. Try making this wonderful dish! I am sure you will really like it, and it looks festive and elegant!