Meatloaf with mushrooms and bacon

Category: Meat dishes

Ingredients
Turkey meat	500 g
Egg	1 PC.
Dill
Minced salt	10 g
Black pepper
Finely chopped bacon	150-180 g
Cream cheese	100 g
Mushroom layer:
Fresh champignons	500 g
Bulb onions	100 g
Garlic	3 cloves
Salt, black pepper
Vegetable oil for frying	10 ml
Dry white wine	50 ml
Thyme	1 tsp

Cooking method

If you are tired of cutlets, roasts and other everyday life, meat rolls will always come to the rescue. There is a place for fantasy to roam.
So this time I present to you a meatloaf with mushrooms and bacon. And also, as a bonus, a cheese center.
Down with the routine!
Cut the turkey meat (I have a brisket) and turn it into minced meat in a convenient way
Mix the minced meat with egg, herbs, salt and black pepper
Rinse and dry the bacon with paper towels (it should be cut into thin and long slices).
Mushroom layer:
Finely chop the mushrooms
Cut the onion into very thin half rings (literally 1-2 mm). Rub the garlic on a fine grater. Chop thyme finely.
Heat vegetable oil in a frying pan and fry the mushrooms over medium heat without a lid until the liquid evaporates.
Add onion, garlic, thyme, salt and black pepper. We are again waiting for the liquid to evaporate.
Add dry white wine. We are waiting for the mushrooms with vegetables to go through with wine vapors, and there will be no liquid left. The mushroom filling is ready. Cool it down.

On a large piece of foil, lay out the minced meat in an even rectangle about 25x35 cm in size with the short side facing you. Lay the mushrooms on top in an even layer. Place cream cheese rolled into a tube approximately 1 cm thick along the bottom edge.

Using foil, roll up a roll, starting from the side with the cheese.
We wrap the roll with bacon over the entire surface area. Add lightly to it and sprinkle with black pepper.
Wrap it in foil and put it in the oven, preheated to 190C, for 30 minutes.
We take out the roll and unfold the foil. We turn on the "grill" mode at 230C. We send it to the hot oven without foil for another 3-5 minutes for browning.
We take out from the oven. Wrap the finished roll again in foil for at least 30 minutes to redistribute the juices and improve the taste.
Expand, cool to room temperature. Store in the refrigerator.