Cheese Roll with Meat Loaf
by Editorial Staff
Summary
| Prep Time | 1 hr 30 mins |
| Cook Time | 30 mins |
| Total Time | 6 hrs |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 500 g Gouda, youn, in one piece
- 300 g meat loaf or liver pate
- 150 g bell pepper (s), peeled, diced
- 100 g cream cheese, natural
- 100 g cream cheese with Goronzola
- 100 g processed cheese with Gouda cheese
- 60 g butter, mildly soured
- Salt and pepper, whiter
- Paprika powder, noble sweet
Print Recipe
Pin Recipe Instructions
- Cut the 500 g cheese into large cubes, place in a freezer bag, close tightly and then place the bag in a hot water bath. But make sure that the cheese must not boil, otherwise the protein would flake out and the cheese would crumble later in the roll.
- During this time, prepare the cheese cream. Beat the butter until frothy, stir in the two types of cream cheese and the processed cheese. Then add the diced paprika to the mixture and season the cheese cream with the three spices. Park this cream in the refrigerator.
- Cut the meat loaf or the liver pâté into thin slices. When the cheese has melted in the water bath, turn this homogeneous cheese mixture onto the clean work surface, which is lined with aluminum foil, and roll it out evenly using a rolling pin or a clean bottle.
- Now cover the hot cheese surface with the meat loaf, generously spread the cheese mixture and then roll everything up with the aluminum foil. This process should proceed quickly, as the cheese quickly cools down and becomes brittle.
- Store the cheese roll in the refrigerator for a few hours before serving. If there is still some of the cream left over, use it as a garnish.
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