Summary

Ingredients

For the roast:

• 500 g minced meat, mixed
• 150 g bacon, sliced
• 50 g hazelnuts, round
• 1 egg (s)
• 1 vegetable onion (s)
• 2 cloves garlic)
• 1 tablespoon tomato paste
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon oregano
• 1 handful parsley

For the filling:

• 2 small avocado (s)
• 1 teaspoon lemon juice
• 1 teaspoon salt
• 1 pinch (s) chilli

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Instructions

1. First the parsley and the onion are chopped and the garlic pressed (alternatively: finely chop and mash a little). Now everything is mixed well together with the minced meat, tomato paste, egg, ground hazelnuts and spices in a bowl.
2. For the filling, the two avocados are pitted and their pulp is removed. This is put together with the lemon juice, the salt and a pinch of chilli in a container and processed into a cream, e.g. with a hand blender.
3. Now the oven is preheated to 180 ° C circulating air (experience has shown that top / bottom heat is a little more).
4. Meanwhile, the meat dough is spread out flat on a piece of cling film (I also like to use aluminum foil) until it forms an approximately 20 x 30 cm rectangle. Then the top is evenly smeared with the avocado cream, leaving 2 - 3 fingers wide at one of the ends (so no filling will come out later on the long side of the roast).
5. Finally, with the help of the foil, the meat dough is rolled up (like a Swiss roll), coated with the bacon slices and then placed on a tray in the preheated oven for about 40 minutes.
6. If you want, you can put vegetables around the roast on the baking sheet and serve them as side dishes later. Mushrooms, zucchini, tomatoes or sweet potatoes are suitable here.
7. 625 Kcal per serving.