Oven-baked stuffed meatloaf roll

Name: Oven-baked stuffed meatloaf roll
Ingredients: 1 kg ground pork; 3 eggs; 2 slices of bread (50 g); 60 ml water; 50 g grated cheese; 1 1/4 teaspoons salt; 3/4 teaspoon ground pepper; 100 g sliced ham; 100 g Delaco processed cheese; 1 small onion (70 g)

Diverse - Oven-baked stuffed meatloaf roll by Zaraza M. - Recipia

The oven-baked stuffed meatloaf roll cooks for 50 minutes and is sliced to reveal ham, onion and processed cheese in the middle, under a browned crust. The pork is bound with egg and soaked bread, and I prefer it cold, between two slices of bread, with the slices cut about a finger thick. Prep: 20 minutes. Cook: 50 minutes. Total: 70 minutes. Serves: 5. About 700 kcal and 44 g of protein per serving.

Ingredients

1 kg ground pork
3 eggs
2 slices of bread (50 g)
60 ml water
50 g grated cheese
1 1/4 teaspoons salt
3/4 teaspoon ground pepper
100 g sliced ham
100 g Delaco processed cheese
1 small onion (70 g)

Preparation

1. Soak the 2 slices of bread in 60 ml of water and gently squeeze them out. 2. Mix 1 kg of ground pork with 2 eggs, the bread, 25 g of grated cheese, 1 teaspoon of salt and 1/2 teaspoon of pepper until evenly combined. 3. Place the mixture on a sheet of baking paper and shape it into a rectangle. Sprinkle 25 g of grated cheese over the top, then add the ham slices, Delaco processed cheese and thinly sliced onion. Roll it up using the paper to help you. 4. Transfer the roll, still on the baking paper, to a baking tray, seam-side down. Beat the remaining egg with 1/4 teaspoon of salt and 1/4 teaspoon of pepper, then brush it over the roll. 5. Bake at 200°C for 50 minutes, until browned and cooked through in the middle.

Notes

For a gluten-free version, replace the two slices of bread with 50 g of gluten-free bread; the dish contains eggs and dairy. I serve it with green salad, and the slices have a little of the feel of meatloaf, with the filling showing in the middle. Choose pork with a little fat, not very lean, so the roll doesn’t turn out dry. If the processed cheese is salty, you can reduce the salt in the mixture to 3/4 teaspoon. A thicker roll may need a few extra minutes, so check that it’s cooked through in the middle. Keep the slices covered in the fridge for up to 3 days.