Description
Under this title I saw this recipe on the website "Recipes tasty blog". The author claims that this is my favorite roll designer bill Blass, which he himself prepares for his guests. The composition of the roll is available, the preparation uncomplicated, and the output is a delicious meat dish which can please your beloved...
Ingredients
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Minced meat
800 g
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The Apium graveolens Dulce
15 g
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Onion
170 g
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Butter
50 g
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Parsley
10 g
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Bread crumbs
20 g
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Chicken egg
1 piece
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Sauce
-
Thyme
1 tsp
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Bacon
5 slice
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Salt
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Black pepper
Cooking
Necessary products for our "designer" rolls.
Onions finely chop.
Melt the butter in a frying pan, put onions and fry it.
Chop the celery and add it to the onions, continuing to fry until transparent onion.
Beef and pork mince. I simplified his life and bought ready mixed stuffing. The stuffing to put fried onions and celery.
In forcemeat add the chopped parsley, fresh bread crumbs, egg, Worcestershire sauce, dry thyme, salt and pepper.
Lightly mix the ground meat to stay juicy. Grease the molds with oil. (I posted in a narrow form, and then with difficulty pulled the roll). Preferably take the form of wide and deep enough, as the fat will stand out a lot. Of minced meat to form a loaf.
The roll top and spread with chili sauce.
Then cover the meatloaf with slices of bacon, approx.
Put in the oven to be baked at a temperature of 200 gr. during one hour.
At this hour You can forget about the roll, so as to pour the separated juice is not necessary. Bacon bits, gradually rastaplivaete will dampen the roll. Remove the loaf from the oven and let it stand for 10 minutes. Then the juices will not flow out when cutting, and is drawn into the roll, and the meat will be more juicy.
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