Than stuffing meatloaf

Today's edition. "Site" He wants to share with you a recipe for delicious rolls to create meat cutting.

Homemade meatloafs With different fillings, not only will decorate festive lush feasts, but also allow the whole family to gather more often at the kitchen table even on ordinary weekdays.

Meat rolls with filling Ingredients

2 kg pork (scapula flesh)
small bundle of greens (green onion, parsley)
2 sausages
250g mixed minced meat
300g champignon
150g parmesan
1 egg
1 clove of garlic
salt

Preparation

The first step is to prepare the meat. Take a sharp knife and make a cut on the side of the meat, retreating from the top of 8-10 mm. Gradually pruning the meat, open it until you get a flat layer.
Cut the resulting meat layer into two parts, after which each of them is slightly beat off with a kitchen hammer. Sprinkle and pepper the meat, and then start preparing the filling for the first roll.
So we'll be the first to cook. meatloaf. Cut and roast the mushrooms, and grind the green onion and parsley. Wait for the mushrooms to cool and mix them with half the greens. 77782,000
Add to mushrooms with greens salt, pepper, as well as pre-grated cheese. Break the egg into a separate container, separating the protein from the yolk. Put the yolk aside, and mix the protein with the mushroom mixture.
Take one layer of meat and lay out a mushroom filling on it, evenly distributing it over the entire surface of the meat and a little retreat from the edge. Then twist the meat layer with a roll, tie the twine and pack into the food film.
Now we move on to the preparation of the second filling. Pass the garlic through the press and add it to the mince along with salt and pepper, then add the rest of the greens to the mince and mix it well. Take the second layer of meat and evenly distribute the mince. In the center, lay out the sausages and roll the meat into a roll. Repeat the procedure with twine and food film.
Cover the bowl with parchment paper and oil. Heat the oven to 200 degrees and bake for two hours, periodically turning over the rolls and watering them with secreted juice.