Meatloaf with Mushrooms and Cheese
by Editorial Staff
Soft, juicy pork with aromatic cheese and mushroom filling is a festive dish, the taste of which cannot be conveyed in words! Meatloaf with mushrooms and cheese is easy to prepare, and on the table this appetizer looks very elegant and appetizing.
Ingredients
- Pork (boneless loin or neck) – 1.2 kg
- Mushrooms (champignons, chanterelles or others) – 250 g
- Hard cheese – 100 g
- Onions – 100 g
- Garlic (optional) – 1 clove
- Dill or parsley greens – to taste
- Salt to taste
- Ground black pepper – to taste
- Vegetable oil – 50 ml
Directions
- Prepare all the ingredients for the pork meatloaf with mushrooms and cheese.
- Rinse the meat, pat dry with a paper towel. Make a deep cut along the entire piece of pork and expand the piece like a book into a thin layer.
- Cover the meat with cling film or a plastic bag and beat well with a kitchen hammer so that the meat is no more than 2 cm thick. Sprinkle the broken layer of meat with salt and pepper.
- Now prepare the filling. To do this, fry the onion, cut into small cubes, until transparent in a pan with heated vegetable oil. Add the sliced mushrooms to the onion.
- Fry the mushrooms until tender.
- Add finely chopped herbs and grated cheese to the slightly cooled mushrooms with onions. Add salt and pepper to taste.
- Chop the garlic finely and add to the cheese and mushroom filling (optional).
- Place the cooked filling on the short side of the meat.
- Roll the meat with mushrooms and cheese into a neat roll, making sure that the filling is inside and is completely covered with meat on all sides.
- Tie the pork roll with mushrooms and cheese with culinary thread or fasten the edges with wooden toothpicks.
- Heat the oil well in a pan, fry the meatloaf on all sides over high heat, until golden brown.
- Bake the fried meatloaf in an oven preheated to 180 degrees for 1.5 hours. When the meat is well browned, cover the roll with foil and bake until cooked.
- Remove the finished meatloaf with mushroom filling from the oven and let the meat “rest” for about 15 minutes.
- Cut the meatloaf with mushrooms and cheese into slices and serve hot or cold.
Enjoy your meal!
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