Meatloaf with Prunes and Nuts
by Editorial Staff
The meatloaf according to this recipe is a versatile dish on the festive table. The roll can be served hot as a main course, or cold as a meat snack. The meatloaf stuffed with prunes and nuts looks very bright on the festive table, it turns out delicious and it’s not difficult to prepare.
Cook: 2 hour
Servings: 10
Ingredients
- Minced beef – 800 g
- Bulb onions – 1 pc.
- Eggs – 3 pcs.
- Prunes – 100 g
- Walnuts – 100 g
- Red wine – 100 ml
- Fresh parsley – 1 small bunch
- Vegetable oil – 2 tbsp + for greasing parchment
- Butter – 40 g
- Starch – 1 tbsp
- Dried garlic – 2 teaspoon
- Salt – 2 teaspoon
- Ground black pepper – 1 teaspoon.
Directions
- We prepare all the necessary ingredients for making a meatloaf with prunes. Soak prunes in wine for several hours. Fry the nuts in a dry frying pan and grind into large crumbs.
- Chop the onion and fry in vegetable oil until golden brown.
- Add fried onions, two eggs, salt, pepper, starch and garlic to the minced meat. We mix. We add wine in which the prunes have been soaked.
- Beat the minced meat with a blender until smooth.
- Cut the prunes into small pieces. Chop the greens with a knife. We form a minced meat roll. To do this, put the minced meat on oiled parchment paper and level it in the form of a rectangle about 25×30 cm in size. Put the filling on top: prunes, nuts and herbs.
- Helping ourselves with paper, we roll the stuffed meat into a roll.
- We turn on the oven to heat up to 220 degrees. Grease the baking dish with butter. We transfer the meatloaf to the prepared form. Lubricate the roll with a beaten egg on top.
- We send the meatloaf to the oven, preheated to 220 degrees, for 15 minutes. Then we reduce the temperature to 180 degrees and bake the roll for about 1 hour. Cover the finished roll with foil and let it stand for 15-20 minutes.
- The meatloaf with prunes and nuts is ready.
Bon appetit and happy holidays!
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