Appetizing minced meatloaf with filling

Category: Meat dishes

Ingredients
Minced meat (fatty pork or pork half with beef)	1 kg
Baton	300-350g
Eggs	3 pcs
Onion (large)	2 pcs
Salt, seasonings	taste
Milk	1.5 tbsp.
For filling
Champignon	400g
Onion (large)	3 pcs
Carrots (medium)	1 PC

Cooking method

We take ready-made minced meat or make it ourselves. There must be a little fat in the minced meat. Add the onion passed through a meat grinder to the minced meat and the loaf pre-soaked in milk (0.5 tbsp.). Salt and pepper to taste. From this amount of minced meat, I get three rolls. We spread the resulting cutlet mass on a wet thin towel or baking paper with a layer about a centimeter thick and give it a rectangular shape. From above, not reaching 1.5 cm to the edges, lay out the cooled filling. For the filling, fry the mushrooms with onions and carrots in advance (optional), salt to taste. Using a towel or paper, gently roll up the roll and pinch the edges.
We spread our rolls with a seam in the bottom on a baking sheet covered with two layers of foil. In several places we pierce the rolls with a fork and pour over the remaining milk. We send them to an oven preheated to 200 degrees for half an hour. We pour milk on our rolls several times during the cooking process. They should become rosy and smell inviting. Delicious both hot and cold. Cold roll, of course, is cut better. Help yourself!

Note

Delicious roll, an excellent substitute for traditional cutlets. The filling can be different, see to your taste. I recommend trying it with mustard or horseradish.