Meat Roll with Mushrooms
I present to you a recipe for an incredibly delicious meat loaf that will be a great alternative to store-bought sausage. The dish turns out juicy, tender and aromatic. To achieve the most uniform consistency, I recommend using a blender instead of a meat grinder to mince the meat.
- Total cooking time
- not set
- Number of servings
- 10
- Recipe difficulty
- 3 / 5
Ingredients
for 10 servings
- beef fillet 300 g
- pork fillet 300 g
- milk 300 ml
- baton loaf 100 g
- champignons 300 g
- dried white mushrooms 30 g
- onion 150 g
- salt
- pepper
- vegetable oil
Instructions
Step 1 of 17
Pour hot water over the dried mushrooms. Leave for 30 minutes.
Step 2 of 17
Soak the baton loaf in milk.
Step 3 of 17
Place the beef and pork, cut into small pieces, into a blender.
Step 4 of 17
Mince.
Step 5 of 17
Finely chop the onion.
Step 6 of 17
Finely chop the champignons.
Step 7 of 17
Drain the water from the dried mushrooms. Finely chop them.
Step 8 of 17
Sauté the onion in vegetable oil.
Step 9 of 17
Add the white mushrooms.
Step 10 of 17
Add the champignons.
Step 11 of 17
Season with pepper and salt. Fry for 20 minutes. Let cool.
Step 12 of 17
Squeeze out the baton loaf. Add it to the meat.
Step 13 of 17
Mix.
Step 14 of 17
Add the mushrooms. Season with pepper and salt. Mix.
Step 15 of 17
Place the mixture into a baking pan (I used a pan size 25x10 and height 7 cm).
Step 16 of 17
Cover with foil. Place in the oven. Bake at 180 degrees for 1 hour.
Step 17 of 17
Let the finished meat loaf cool. Slice.