Pork neck roll in the oven. Pork roll in foil in the oven. Quick recipe for meat roll in the oven in foil

Step-by-step recipes for juicy meat rolls in the oven stuffed with mushrooms, prunes, cheese or eggs

2017-10-23 Marina Danko

Grade
recipe

5223

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

12 gr.

17 gr.

Carbohydrates

1 gr.

205 kcal.

Meat roll in the oven - a classic holiday recipe

Meat rolls are deli dishes. As a rule, they are prepared for special occasions, and therefore a real, classic meatloaf dish is quite difficult to prepare. There are several options, even the classic version, they differ in the filling of the roll and the composition of the marinades. In the proposed recipe, the pulp is marinated with a small amount of mustard.

Ingredients:

one and a half kilos of selected loin;
200 grams of cheese, “Kostromskaya” variety;
fresh, medium-sized champignons - 350 gr.;
one large and fleshy bell pepper;
garlic;
three tablespoons of refined oil;
a bunch of young onions;
two spoons of hot mustard;
100 ml dry wine, white variety;
ten black peppercorns;
spoon of mayonnaise.

Step-by-step recipe for meat roll in the oven in foil

First of all, you need to wash the meat well under cool water and wipe the piece dry with paper towels. Excess moisture will prevent you from carefully cutting the meat; it will slip out of your hands.

Place the pulp on a cutting board and make a deep cut along the entire piece. We don’t cut through to the end; we don’t reach the bottom by about one and a half centimeters. We slightly spread the edges and cut each side lengthwise, not reaching the same distance to the edge. Unroll it, a large, even layer should come out.

Cover the pulp with film and beat with a hammer to a centimeter thickness.

Sprinkle the surface of the layer with salt, pepper, grease well with mustard and set aside.

Wash the bell pepper and remove the seeds. Cut the pulp into thin strips.

We chop four large cloves of garlic in any convenient way, for example, with a heavy knife or a special press.

We cut the green onion feathers into thin rings, and the champignons into medium-sized slices.

Combine mushrooms, bell peppers, green onions and garlic in a bowl. Using a medium grater, grate the cheese into them and mix thoroughly.

Spread the filling onto the meat layer in an even layer and roll it into a roll. We secure it by tying it tightly with thin twine or cooking thread and carefully transfer it to an oiled roasting pan.

In a small bowl, mix vegetable oil, wine and mayonnaise. Add peppercorns.

Pour the prepared sauce over the roll and place it in the oven for an hour and a half. To ensure the surface is well browned, occasionally baste the meatloaf with any sauce that has accumulated on the bottom. We do this quickly, not allowing the temperature to drop much below the required 200 degrees.

The finished roll needs to be cooled well and only then cut off the threads from it.

The rolls will turn out juicy and tasty if you choose the right meat product. The choice should be made on meat with fibers of a delicate pinkish hue, and there should be no traces of bruising on the flesh. The fat layer of fresh meat is always white. It is not recommended to use pulp that has been in the freezer; it will not make a juicy dish.

Quick recipe for meat roll in the oven in foil

Well, what if you wanted to enjoy yourself without waiting for a special occasion? You shouldn’t ask to visit or book a table in a restaurant; if you have quite affordable products and an hour and a half of time, you can cook such a dish even every day.

Ingredients:

prunes - 150 gr.;
1.3 kilograms of selected pork tenderloin;
peeled nuts - 100 g;
60 gr. butter;
three tablespoons of soy concentrate;
40 ml sunflower, frozen oil;
three teaspoons of honey;
half a medium-sized onion;
one and a half tablespoons of mustard;
two spoons each of “Provencal herbs” and dried oregano;
garlic.

How to quickly cook meat roll in the oven in foil

Wash the meat and dry it. We cut the pulp, as in the classic recipe, cut it to form a large layer. Beat the pulp in a plastic bag.

Place the mustard in a small bowl or cup. Add two teaspoons of honey, oregano and a mixture of spices. Lightly add salt, pepper and stir thoroughly. Spread the dressing evenly over the layer of meat on top.

Cut the butter into thin cubes and the prunes into strips.

Spread pieces of butter evenly over the surface of the meat layer. On one side, slightly backing from the edge, lay out prunes and walnuts in a strip.

Moving from the filling side, roll the layer into a tight roll. We fasten it, tying it with threads, and wrap it in foil.

Place the “package” on a baking sheet and put it in the oven for an hour. We maintain 200 degrees all this time.

While the roll is baking, prepare the sauce. Fry the chopped onion in vegetable oil until golden. Pour soy sauce into it, add a little butter and honey. Simmer the sauce over low heat until caramelized, about 7 minutes.

Taking the baking sheet out of the oven, carefully cut the foil and spread the edges apart. Pour the sauce over the roll and put the roasting pan back in the oven. Bake for another ten minutes, until lightly browned.

Before completely cutting the foil, be sure to check the roll for doneness. Open a small part of it and make a deep puncture with the tip of a knife. If clear meat juice comes out of the hole, open the product completely, it is ready.

Meat roll in the oven in tomato sauce

Meatloaves are not only baked in the oven. The following recipe uses combined heat treatment - baking itself, and heating in a homemade sauce made from tomato pulp.

Ingredients:

kilogram of low-fat mixed minced meat;
six eggs;
green onions - 6 feathers;
250 gr. fresh bacon (strips);
small onion head;
250 gr. lightly salted, not too wet feta cheese, feta cheese is suitable;
four tomatoes;
spoon of ground basil;
olive oil.

How to cook

Place the minced meat in a bowl and add some salt. Grate the onion into it on a coarse grater, pour in two eggs, add a little pepper and mix well.

Hard-boil the remaining four eggs. After cooling with cold water, peel the shells from the eggs and rinse them. We wash the green onion feathers and soak them well with a towel. We set aside two feathers and cut the rest into thin rings.

Fry the chopped onion in vegetable oil until soft, cool.

Coarsely grate the cheese, add the cooled onion and stir thoroughly.

Spread a large sheet of cling film on the table and place strips of bacon on it. We overlap it to form a rectangular layer.

Place the minced meat on the bacon and spread evenly. Place the cheese filling on top and place boiled eggs in a row in the center.

Carefully lifting the film from one edge, wrap the roll. We remove the film, and so that the roll does not fall apart during baking, we fix it in several places with the feathers of green onions.

Carefully transfer the meatloaf to a small roasting pan with high sides and place it in the preheated oven. Baking duration is at least half an hour at 180 degrees.

While the dish is preparing, we prepare the tomatoes. Place the tomatoes in boiling water. Let stand for a couple of minutes and transfer to cold water. Once cooled, remove the peel. Blend the tomato pulp with a blender until it reaches a puree consistency.

Season with basil and ground pepper, add the prepared tomato sauce to your taste.

Pour the sauce over the roll, bring to readiness, bake for another 25 minutes, slightly lowering the oven temperature.

To ensure that the roll does not fall apart, you need to use lean minced meat. The best option is to cook it yourself. To do this, you need to take pork and beef in equal parts by weight. It is advisable to beat the kneaded meat mass several times on a table or bowl so that all the pieces stick together better.

Meat roll in the oven with peanuts and cheese

Our next recipe is something in between the classic and accelerated version. This applies to ingredients, cooking time, and even the taste of the finished dish. Feta is completely replaceable with any pickled cheese.

Ingredients:

pork (fillet) - 800 gr.;
150 gr. feta;
salted peanuts - 300 gr.;
five sprigs of fresh rosemary;
two spoons of sour cream;
30 ml corn oil;
teaspoon mustard.

Step by step recipe

Wipe the washed piece of meat dry. We cut, holding the knife blade strictly perpendicular to the direction of the fibers, into slices, one and a half centimeters thick.

Place the pieces on a cutting board and beat to a centimeter thickness. Rub both sides with salt and pepper.

We lay out the pieces of pork on a sheet of cling film so that a continuous layer emerges. To do this, you need to move the pieces a little on top of each other. Be sure to make sure there are no gaps, otherwise the roll will fall apart. Spray the meat with vegetable oil.

Set aside a little less than a handful of peanuts for decoration, pour the rest into a tight bag and lightly knead with a rolling pin.

Place feta in a bowl, add rosemary leaves and crushed peanuts. Mash the filling with a fork and mix well.

Combine sour cream with mustard. After stirring, spread the sauce onto the layered meat and rub over the entire surface. Spread the filling evenly on top and roll it up.

Place the meatloaf on an oiled baking sheet, seam side down, and bake at 180 degrees. Cooking time is exactly an hour. 10 minutes before readiness, evenly spread the peanuts left for decoration over the surface of the roll.

When baking, be sure to baste the roll from time to time with the juice released from it. This way it will better retain its juiciness and brown well.

Meat roll in the oven

Another roll that many prefer to consider a classic. The tradition of baking meat in a layer of dough is ancient and claims to be a special skill, but we will simplify the task by using minced meat and “packing” it into puff pastry. The result will be wonderful and guaranteed to please, first of all, the younger members of the family.

Ingredients:

any minced meat - 700 gr.;
50 gr. "Farm" butter;
large onion;
two teaspoons of hot mustard;
garlic;
one raw and three boiled eggs;
four sprigs of parsley;
unleavened puff pastry - 450 gr.

How to cook

Remove the puff pastry from the freezer in advance; it should be completely thawed.

Peel the onion and a large clove of garlic. Wash the parsley, shake off the remaining water and blot with a towel. Finely chop everything and fry in butter. First, bring the onion and garlic to transparency, then add parsley. Cook everything together for no more than a minute, remove from heat and cool well.

Pour the egg into the cup and whisk until smooth. We send two thirds to the minced meat, leaving the remaining mass for greasing the dough.

Add the cooled roast to the minced meat, sprinkle with pepper and add salt. After adding mustard, thoroughly knead the meat mass.

Roll out the thawed dough into a rectangular layer. Place half of the minced meat in the center.

Cut the boiled eggs and place them in the middle of the minced meat in one row. Cover the egg halves with the remaining minced meat and form a roll.

Starting from the corners, along the longer sides, we cut the dough at an angle, retreating 2 cm. First, we wrap the dough on one of the short sides, then, alternately from different sides, we bring the cut strips of dough up.

We grease the surface with the previously left egg mixture, carefully move the roll onto a baking sheet and put it in the oven. Cook until evenly golden brown, about 40 minutes.

You can also use puff pastry dough for such a roll - as you like. If you know how to cook it yourself, you will spend more time, but you will be sure of the result.

Using this recipe, you can prepare a magnificent pork belly meatloaf, tasty and appetizing!

Pork belly is the part of the pork carcass from the belly of the animal, which usually has more fat than meat. But if you come across a good peritoneum with solid layers of meat, then you can make an excellent meatloaf from it. And such a meatloaf, it should be noted, is one of the easiest to prepare: you just need to rub the meat with spices, roll it into a roll, tie it with thread and bake it in the oven. There is a maximum of two hours of work, and the active cooking time is absolutely minimal. And as a result, you get an amazing meat delicacy and, of course, a lot of compliments from your family and friends who admire your culinary talents!

Ingredients

pork, 500 g (peritoneum with layers of meat)
garlic, 3 cloves
mustard, 2 tbsp.
black pepper

How to cook pork belly roll in the oven:

Rinse the pork belly well, rub both sides with pepper, mustard and salt (you can use other spices).

Finely chop the peeled garlic cloves and distribute evenly over the inner surface of the peritoneum.

Roll the peritoneum into a roll, tie with twine, then wrap in foil, place in a baking dish or on a baking sheet, place in an oven preheated to 200 degrees, bake for 80-90 minutes.

10 minutes before the end of baking, unwrap the foil to brown the roll.

The pork belly roll can be served hot as a main course, or completely cooled as an appetizer.

This pork belly roll can be stored in the freezer for a long time. Once cooled, slice and freeze – remove as needed. This is an excellent snack for strong drinks.

Pork roll, prepared in the oven from any convenient loin parts of a pork carcass, be it flank, underbelly or, will be a wonderful decoration for a holiday table or will add variety to an everyday dinner. You can cook it with any filling or just with spices.

Pork flank roll baked in the oven in foil

Ingredients:

pork peritoneum (flank) – 1-1.5 kg;
garlic – 1 head;
vegetable oil – 50-85 ml;
– 50-75 ml;
Worcestershire sauce – 5 drops;
herbs and spices - to taste;
a mixture of ground peppers - to taste;
fine salt - to taste.

Preparation

To prepare pork meatloaf, we select in the store that part of the carcass that is called differently in different regions, but most often the flank or peritoneum. We rinse the meat under running cold water and dry it thoroughly with a paper towel or napkins and, if necessary, if the piece is thick, cut it lengthwise and open it like a book.

Now let's prepare the mixture for greasing the roll. To do this, mix vegetable oil, soy and Worcestershire sauce in a bowl or ladle, add salt, a mixture of ground peppers and absolutely any spices and herbs to your taste. You can, if desired, also add a little adjika. Rub the resulting mass into the meat layer from the inside, and when twisting it from the outside. We tie the roll with a strong nylon thread or twine, wrap it in two layers of foil, place it on a baking sheet and make two or three punctures on top with a toothpick to allow steam to escape. Cook the pork roll in an oven preheated to 185 degrees for an hour and a half. Leave in the oven until cool and transfer to the refrigerator for several hours. Only after this do we remove the thread, cut into portions and serve.

You can prepare the same roll stuffed with a mixture of dried fruits or mushrooms and onions, to which you can add nuts, cheese and other ingredients. Each time the result will be very tasty and unique.

Recipe for pork belly roll baked in the oven in a sleeve

Ingredients:

Preparation

We wash the pork underbelly, dry it and cut off that part of the skin that gets inside when folded; we don’t need it there. Rub the inside of the meat with salt, a mixture of peppers, paprika, coriander and crushed garlic. We also lay carrots cut into strips around the entire perimeter and form a roll. We tie it with strong thread or twine, place it in a baking sleeve, tie it on both sides, make several punctures on top and cook in an oven heated to 180 degrees for an hour and a half. Cool the finished roll completely and place it in the refrigerator for two to three hours. Then we cut the twine, cut into pieces and serve.

Meatloaves are made from chicken, turkey, pork and beef. Complete with a filling of mushrooms, cheese, ham, chicken eggs, vegetables with the addition of prunes or canned olives. Prepare rolls in a slow cooker, on the stove, in the oven in a baking bag, foil, or simply on a baking sheet.

A tasty and aromatic pork roll with chopped olives and Feta cheese with the addition of Italian herbs. After baking, the filling becomes very tender and tasty. First fry the finished roll in a frying pan, then bake it briefly in the oven.

Step-by-step recipe for pork roll with filling

Ingredients for 3 servings:

Pork (fillet) – 300 g;
Feta cheese – 130 g;
Olives - 11 pieces;
Vegetable oil – 3 tbsp. l.;
Seasoning Italian herbs;
Ground pepper;
Salt.

Cooking time: 40 minutes.

How to cook pork roll with filling baked in the oven

1. Cut the pork fillet into 2-3 thin pieces, rinse and wipe with paper napkins.

2. Sprinkle each prepared piece of fillet with ground pepper and salt and beat well until they become thin. For beating, you can use cling film or a plastic bag so as not to wash dishes and equipment.

3. Place the pork chops on a flat plate or board so that they overlap each other. If there are gaps in the layers of meat when beating, then cut off small pieces along the edges and close the gaps with them. It is important that the filling does not leak out during frying.

4. Place Feta cheese in a bowl, sprinkle with Italian herbs and ground pepper.

5. Chop the olives very finely, add them to the cheese and mix. Olives can be taken with or without pits. If we take it with a stone, then to chop it we simply cut off the soft part of the fruit with a knife. Feta cheese is a salty product, so we will not add salt to the filling.

6. Spread the cheese mixture evenly onto the prepared chops, moving away from the edges.

7. Roll the meat a little on the sides.

8. Wrap the beaten meat with filling into a roll.

9. To ensure that the roll retains its shape during cooking, we tie it with kitchen twine or thick threads. Set the oven to 200 degrees.

10. Place the prepared roll in hot oil and fry on all sides at medium temperature for 10-12 minutes.

11. Transfer the fried stuffed pork to foil and place on a baking sheet in the oven for 10-12 minutes. The roll in the oven should be covered with a beautiful brown crust.

12. Take out the finished pork with the filling, let it stand for 3-4 minutes and remove the threads.

13. Cut the roll with Feta cheese and olives into portions, place on a plate with a hot side dish (mashed cauliflower or potatoes are perfect) and serve immediately with a light salad of vegetables and bread.

Cooking tips:

In this way you can prepare rolls from any meat with a variety of fillings.
If you replace brined Feta cheese with regular hard cheese, the dish will have a new taste.
Chopped olives can be replaced with finely chopped boiled carrots, then bright orange blotches will appear on the cut.

Today, an easy dish both in preparation and in the implementation of the process itself, is a dish made from my family’s favorite meat - pork (by the way). To prepare oven-baked pork roll according to this recipe, we will need meat with lard, which is called “podcherevok”. If the store doesn't know what they're talking about, ask for brisket with the skin on. For the roll, choose a part of the pork that is not very fatty, so that the meat alternates with lard. We will cook the pork roll in the oven, since the meat dish baked in this way has a much brighter aroma and taste.

Ingredients:

pork - piece 20 by 25 cm, thickness 2-2.7 cm,
half a carrot
3-4 cloves of garlic,
salt, seasoning (in the photo I have Indian masala, but at the market the sellers of seasonings also mix well).

How to cook pork meat roll with filling, with photo

Cut the carrots into strips and the garlic into leaves.

After washing and drying a piece of pork meat, place it on the table skin side down. We pierce the meat with a knife several times right up to the skin, and put pieces of carrots and garlic into the resulting pockets and stuff them. The skin must remain intact!

Rub the stuffing with salt and seasonings. We don't skimp on the salt. We roll the resulting pork mat into a tight sausage roll and tie it tightly with a harsh thread.

Wrap in foil to make a sealed package. Before wrapping the meat, shake off the surface of the roll so that not a single grain of salt gets on the foil. Tightness is the key to success. If the salt breaks through the foil in at least one place, the lard will leak out, but here you need the pork baked in fat to become “crystal” (when cooked, lard gives the meat a special taste, texture and aroma).

Place the roll on a baking sheet in a preheated oven for one and a half to two hours, maintaining a temperature of 190 degrees. Unfortunately, you won’t be able to see or taste the meat until it’s done; we rely on our intuition and the aroma that appears during the process.

As soon as the wonderful aroma of overcooked nuts begins to give off, remove the baked pork from the oven. Let cool without touching.

After removing the foil, wrap the meat in cling film and place it under pressure in a cold place for 12 hours.

We place the roll under pressure not only to give the dish its shape, but also to better soak the pork.

Now everything is ready. Slice and enjoy. Please come to the table! By the way, tomorrow on the second day there will be a fasting day dedicated to poultry. Here at home the choice is this: chicken breast or, but every dish cooked in the oven will have apples, and the first one will also have prunes.