We prepare a meatloaf to a festive table

Roll is a universal treat for a festive table. It can be served as a snack or a hot dish.

Meatloaf with quail eggs

A beautiful and tasty treat goes well with salads from fresh vegetables. This dish is made from beef, but you can take mixed or chicken minced meat.

Ingredients:
  • beef - 1 kg;
  • quail eggs - 20 pcs .;
  • milk - 100 ml;
  • chicken eggs - 2 pieces;
  • white bread - 1 slice;
  • carrots - 1 piece;
  • onions - 1 pc .;
  • butter - 30 g;
  • vegetable oil - 30 g;
  • salt - 15 g;
  • greens - to taste;
  • ground black pepper - to taste.
Preparation:
  1. Soak the bread in milk for 10 minutes.
  2. Scrub the carrots, cut the onions into small cubes. Fry vegetables in vegetable oil until golden brown.
  3. Boil the quail eggs until done.
  4. Pass the meat through the meat grinder, mix the stuffing with the sodden bread. Add whipped eggs, fried vegetables and shredded greens. Stir foods.
  5. Put the stuffing on the parchment - the thickness of the layer should be 5-6 cm. Put on it the peeled quail eggs.
  6. Roll the workpiece with rolls so that the filling is inside. Transfer it to the baking bag.
  7. Prepare the dish in the oven at 200 ° C for 50 minutes. When the time is right, cut the bag and oil the roll with butter. Return it to the oven for another 15 minutes.
Cool the prepared food at room temperature and slice it into thick slices.

Chicken liver roll with cheese and eggs

The original dish can be prepared for a holiday or a banquet. If desired, add onion, onions, mushrooms or greens.

Ingredients:
  • Chicken liver - 700 g;
  • boiled eggs - 3 pieces;
  • butter - 100 g;
  • smoked sausage cheese - 100 g;
  • onions - 2 pcs .;
  • carrots - 1 piece;
  • vegetable oil - 30 g;
  • rosemary - 5 g;
  • salt and ground pepper - to taste.
Stages of preparation:
  1. Clean the liver from the films, cut it into small pieces and boil until done.
  2. Grind the onions and carrots, then fry the vegetables on the sunflower oil.
  3. Cool the food and let it through the meat grinder. Add to them 30 g of butter, salt, herbs and spices. Beat the meat with a blender again.
  4. Grate the cheese and eggs on a grater. Mix the filling with the remaining butter, add salt to taste.
  5. Cover the cutting board with a food film and lay out an even layer of liver minced meat. Send the workpiece to the freezer for 10 minutes.
  6. Lay the filling on the base, roll the roll. Send the food to the fridge for 3 hours.
Before serving, slice the roll with slices 3-4 cm thick. Use a culinary thread or a hot knife for this purpose. Decorate the dish with sprigs of dill or parsley.

Steam roll with turkey and nuts

A smart snack is served chilled. It can be decorated with olives, fresh herbs or sesame.

Ingredients:
  • turkey fillet - 500 g;
  • apple - 1 piece;
  • walnuts - 50 g;
  • hard cheese - 50 g;
  • carrots - 1 piece;
  • onions - 1 pc .;
  • coriander - 1 bunch;
  • Provencal herbs - to taste;
  • salt and ground pepper - to taste.
Sequence of preparation:
  1. Peel the apple, cut it into small cubes. Grind the onion.
  2. Pass the turkey fillet through a meat grinder, combine the mince with the prepared foods. Add salt and pepper.
  3. Rub on a large grater cheese and carrots. Dry the nuts in a dry frying pan and chop them in a mortar.
  4. Cut the sleeve for baking, lay on it with a thick layer of minced meat. Top with cheese, carrots and shredded greens. Sprinkle with nuts.
  5. Roll the roll, fasten the film on the sides. Place the billet in a steamer bowl and cook the dish for 40 minutes.
  6. Transfer the roll to a food film, sprinkle it with Provencal herbs.
Cool the dish and send it to the refrigerator for 5-6 hours.

Try to prepare a delicious roll to the festive table. Share your impressions and photos in the comments!
Tell your friends:
GirlDay.Ru - Женский журнал

About the author

Veronika

I am happy to share with you my knowledge, thoughts and experience. My best achievements: a wonderful family, a higher pedagogical education and a black belt for aikido.

Leave a comment

⇡ to the top