Ground meat roll with goat cheese

Name: Ground meat roll with goat cheese - Brandusa A.
Ingredients: 500 g ground pork; one bunch of green onions; one bunch of green garlic; one egg; 2 tablespoons grated breadcrumbs; 200 g goat cheese; salt; pepper; thyme; one bunch of dill

Meat - Ground meat roll with goat cheese by Brandusa A. - Recipia

Ground Meat Roll with Goat Cheese I made this ground meat roll with goat cheese out of curiosity at first, but since then, I've found myself making it a few times a year. Usually, when I come across fresh green onions and garlic, or when I crave something easy to slice for simple meals that also tastes great. It's not complicated, doesn't require special techniques, and the ingredients are quite easy to find. Quick Info Total time: about 1 hour and 15 minutes Preparation time: 25-30 minutes Baking time: 40-45 minutes Servings: 4-6, depending on how you slice it Difficulty: easy Recipe type: main dish, warm or cold appetizer Ingredients 500 g ground pork 1 bunch of green onions 1 bunch of green garlic 1 egg 2 tablespoons of breadcrumbs 200 g goat cheese (the classic type, not too creamy) salt, pepper dried thyme 1 bunch of dill Instructions 1. Wash the green onions, green garlic, and dill well. Chop them finely, leaving 2-3 whole green onion stalks for the roll. 2. In a large bowl, place the ground meat. Add salt, pepper, and thyme to taste. I use about 1 teaspoon of salt and half a teaspoon of pepper, but you can adjust it at the end if you want. 3. Add the chopped green onions, chopped green garlic, minced dill, egg, and the 2 tablespoons of breadcrumbs. Mix well by hand until everything is combined. 4. Lay out a sheet of parchment paper on your work surface. Place the meat mixture on the paper and flatten it with your palm until you get a sheet of even thickness, about 2 cm thick. It doesn't have to be perfectly straight, but it's easier to roll if it's not too thick. 5. Cut the goat cheese into small cubes. Sprinkle them down the center of the meat sheet in a line. Place the 2-3 whole green onion stalks on top of the cheese cubes. These will add a slightly crunchy texture after baking and look nice when sliced. 6. Using the parchment paper, carefully roll the mixture like a strudel until you have a fairly compact roll. Seal the edges with your fingers to prevent the filling from leaking out. 7. Transfer the roll (with the parchment paper) to a baking dish. 8. Beat an egg and brush it over the top of the roll. This helps it develop a thin crust and a nice color. 9. Place the dish in the oven at a moderate heat (about 180°C if you want a number, but it works fine without a thermometer). Bake for 40-45 minutes, until the roll is browned and the juices running out are clear. 10. Remove the dish and let the roll cool for at least 15 minutes before slicing; otherwise, it may fall apart. Why I Make This Recipe Often It can easily be adapted with whatever you have in the fridge. The roll slices beautifully and is delicious both warm and cold. It keeps well in the fridge for a few days, so you can make it in advance. Plus, it doesn’t require complicated techniques or equipment. Tips and Variations Tips - If you want to prevent it from sticking to the parchment paper, brush it with a little oil beforehand. - To make the roll hold together better, gently press the edges at the ends. - If it seems like the cheese is leaking, leave some space between the filling and the edges. Substitutions - Pork can be replaced with chicken or a pork-beef mix, according to your preference. - Instead of goat cheese, you can use well-drained telemea cheese, but the flavor will be different. - Dill can be omitted if it’s not to everyone's taste. Variations - You can add diced bell peppers for an extra splash of color. - A version without breadcrumbs will be denser, but it still works if you don't have breadcrumbs on hand. Serving Ideas - It can be served as a main dish with a simple seasonal salad or boiled potatoes. - Thinly sliced, it makes a great cold appetizer, served on a platter with vegetables. - It’s also good in a sandwich the next day, with slices of tomato and fresh bread. Frequently Asked Questions 1. Can I use ground beef instead of pork? Yes, you can, but the roll will be a bit firmer. Mixing pork with beef keeps it juicier. 2. If I can't find green garlic, can I use dried garlic? You can use 1-2 cloves of grated or crushed garlic, but the flavor will be more intense and different from the version with green garlic. 3. Can the roll be frozen? I do not recommend freezing after baking because the texture suffers when thawed. You can freeze the unbaked roll, but you'll need to bake it straight from the freezer, adding time to the baking. 4. Can I use other herbs? Yes, but don't go overboard with the quantities. Parsley or basil work, but dill gives a unique flavor here. 5. What should I do if the roll cracks while baking? If it cracks slightly, it's not a problem – it slices better after cooling. You can gently press the crack halfway through baking if you want it to look more "together." Nutritional Values (estimates) For one serving (out of 6): Calories: approximately 330-350 kcal Protein: 22-24 g Fat: 22-24 g Carbohydrates: 6-7 g (mostly from breadcrumbs) These values are approximate and depend on the cheese used and the type of meat chosen. The roll is quite filling, providing protein and fat from the meat and cheese, while the breadcrumbs are used in small amounts. Storage and Reheating Leftover roll can be stored in the fridge, wrapped or in a container, for up to 3 days. For reheating, you can use the oven or a skillet on low heat to avoid drying out. It’s also good cold, sliced thinly. If you slice it from the start, it keeps better whole, and you can slice only what you consume. This is how I prepare my meat roll with goat cheese every time I want something quick, with simple and manageable ingredients. The recipe has no complicated steps and doesn’t require any special experience.

Ground meat roll with goat cheese

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