Pork and bell pepper meatloaf roll

Name: Pork and bell pepper meatloaf roll
Ingredients: 1300 g ground pork; 2 slices of bread (60 g); 100 ml water; 4 medium potatoes (600 g); 1 head of garlic; 2 eggs; 1 teaspoon salt; 1/2 teaspoon ground pepper; 1 teaspoon Delicat; 1 teaspoon paprika; 1 tablespoon chopped fresh dill; 1 large yellow bell pepper (200 g); 30 ml oil

Meat - Pork and bell pepper meatloaf roll by Victoria A. - Recipia

The pork and bell pepper meatloaf roll holds together well when the foil stays tight, then browns uncovered at the end. Inside, there are strips of yellow bell pepper, while grated potato and bread keep the meat tender; you get two rolls, which are sliced once cool. I cut thinner slices when I put it on an appetizer platter. Prep: 25 minutes. Cook: 60 minutes. Rest: 50 minutes. Total time: 135 minutes. Servings: 8. About 550 kcal and 32 g protein per serving.

Ingredients

1300 g ground pork
2 slices of bread (60 g)
100 ml water
4 medium potatoes (600 g)
1 head of garlic
2 eggs
1 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon Delicat
1 teaspoon paprika
1 tablespoon chopped fresh dill
1 large yellow bell pepper (200 g)
30 ml oil

Preparation

1. Peel the potatoes and garlic. Grate the potatoes finely, press the garlic through a garlic press, and cut the washed bell pepper into long strips. 2. Soak the bread in 100 ml of water and squeeze it well. 3. Put the meat in a bowl and add the bread, potatoes, garlic, eggs, salt, pepper, Delicat, paprika and dill. Mix well, cover the bowl and refrigerate for 30 minutes. 4. Divide the mixture in two. Brush a piece of aluminum foil for each roll with 15 ml of oil, spread half the mixture over the first piece and arrange half the bell pepper strips on top. Roll it up, shape it evenly with hands lightly coated in oil, and fold the foil tightly enough that you can unwrap it easily. Repeat with the other half. 5. Place the rolls in two loaf pans and bake at 200°C for 50 minutes, wrapped in foil. Unwrap them and bake for another 10 minutes, until browned. 6. Let the rolls cool for 20 minutes before slicing.

Notes

Keep the roll in a covered container in the fridge for up to 3 days; you can bake it a day ahead and slice it once it has cooled. Pork with a little fat keeps the mixture more tender than very lean pork. Grated potatoes can release a lot of liquid, so squeeze them if they seem very watery; otherwise, the slices may not hold together as well. The roll can crack lengthwise if you wrap it too tightly in foil. Thin strips of bell pepper are easier to arrange in the mixture. The bread contains gluten, and the recipe also contains eggs. You can serve it alongside pickles on an appetizer platter.

Frequently asked questions

Can I use red bell pepper instead of yellow?

Yes, one large red bell pepper, cut into long strips as well, works in the filling.

Can I use beef in the mixture too?

You can replace half the pork with moderately fatty beef. Use 650 g of each.

Can I bake the rolls without loaf pans?

Yes, you can place them in a regular baking pan, with a little space between them. Start checking them after 45 minutes, since their shape can affect the baking time.

How can I check that they are cooked through in the middle?

A thermometer inserted into the center of a roll should read 71°C. Check before unwrapping the foil for the final browning.