Festive Meat Roll, Baked

Name: Festive Meat Roll, Baked - Alina P.
Ingredients: For 1 roll; 35 cm long and with a diameter of about 8; 10 cm. For the meat roll; 200 g fresh champignon mushrooms; sliced; 25 g butter; for sautéing; 500 g minced meat (recommended pork; but a mix of beef and pork can also be used); 3 eggs; salt; pepper; freshly ground; paprika / sweet pepper; ground cumin; to taste; dried thyme; to taste; the crumb from 2 slices of bread; soaked in water and squeezed; 6; 7 cloves of garlic; crushed / 2 bunches of green garlic; finely chopped; 1 bunch of green onions; sliced into rounds / 1 onion; finely chopped; 1 red bell pepper (kapia / gogosar); diced. For the bacon weave; 34

Meat - Festive Meat Roll, Baked by Alina P. - Recipia

Meat roll is a delicious dish, perfect for festive meals or a special family dinner. Start by preparing the meat. Take a quantity of minced meat, preferably a mix of pork and beef for a richer taste. In a large bowl, add the eggs, salt, pepper, paprika, cumin, and thyme. Mix the ingredients well to obtain a homogeneous composition with the right texture. After homogenizing the mixture, add the well-squeezed bread crumb and the crushed garlic clove. Knead the mixture energetically until all the ingredients are incorporated. Then, add the finely chopped onion, red pepper, and sautéed mushrooms, which will bring extra flavor to the roll. It is essential to taste the mixture and, if necessary, add more spices to your liking. Cover the bowl with plastic wrap and let it chill in the refrigerator for at least 30 minutes for the flavors to combine. Meanwhile, prepare the bacon braid. On a flat surface, place a large sheet of parchment paper. Start braiding the strips of bacon, laying down a vertical strip as a base. Then, add six horizontal strips of bacon: three on the left side and three on the right side, spaced evenly. Continue by lifting the ends of the horizontal strips from the right and laying them over the vertical strip, then bringing the ones from the left over the vertical strip, alternating their arrangement. Repeat this process until you have a bacon mat large enough to wrap the meat roll. Once you have finished braiding the bacon, take the meat mixture out of the refrigerator. Shape the meat into a roll on another sheet of parchment paper, making sure it is slightly shorter than the baking tray you will use. Place the meat roll at the long edge of the bacon mat. Using the parchment paper, carefully roll the meat and bacon, ensuring that the roll is well wrapped. Seal the ends and make sure the bacon strips are tightly secured around the roll. Place the roll on a rack set in a roasting pan, and brush the bacon strips with a little oil to achieve a tasty crust. Add warm water to the pan, being careful not to touch the roll, and place everything in the preheated oven at 180 degrees Celsius for about 75 minutes, until the bacon is crispy and golden. Finally, let the roll cool for 10 minutes in the turned-off oven, then slice it with a sharp knife. The meat roll is served warm, alongside creamy mashed potatoes or a favorite side dish, such as fresh cherry tomatoes or a seasonal salad, which will perfectly complement this savory dish.