Easter table: prepare a delicious meatloaf

Already this Sunday, Orthodox Christians will celebrateEaster. The central place on the festive table will be occupied by Easter pastries and krashanki, as well as meat dishes. MustHub offers you two wonderful recipes for meatloaf with egg and mushroom filling. Such snacks are prepared in advance, which is very convenient, because on a bright holiday you do not have to stand at the stove for a long time to prepare everything for the Easter table. 

These rolls will decorate your festive Easter table, and you can serve them both hot and cold, as well as with any side dish at your discretion. You can safely take such a roll for a picnic, because together with Easter, we also celebrate the May holidays.

Meatloaf with mushroom filling

Ingredients:

• 700 g minced meat (pork, beef),
• 300 g of champignons,
• 1 onion,
• 1 egg,
• 2 slices of white bread,
• 2 garlic cloves,
• 2 tablespoons butter,
• 2 tablespoons vegetable oil,
• 3 tablespoons breadcrumbs,
• ground coriander to taste,
• ground black pepper to taste,
• salt to taste.

Preparation:

1. Finely chop the onion. Chop the mushrooms. Spasseruy in vegetable oil first onion, then add the mushrooms and fry until the liquid evaporates, about 15 minutes.
2. Peel the bread and soak it in water for 10 minutes. Then gently squeeze out the water.
3. Pass the garlic through the garlic bowl.
4. In the minced meat, add the egg, soaked bread, garlic, spices, salt and knead everything until smooth.
5. On the table, spread out the food film in 2-3 layers, sprinkle it with breadcrumbs.
6. Put the minced meat on the film, tamping it with your hands, spread the filling and a few pieces of butter on top.
7. Use the film to roll the roll and pinch its edges.
8. Cover the baking sheet with paper and greased with oil, lightly sprinkle with breadcrumbs, carefully transfer the roll to it and lay it down with the seam.
9. Send the meatloaf to preheated to 200°Remove from the oven and bake for about 1 hour.
10. Cut the cooled roll into serving pieces and serve.

Meatloaf with egg filling

Ingredients:

• 600 g minced meat (pork, beef),
• 6 eggs,
• 200 ml of milk,
• 3 slices of white bread,
• 2 garlic cloves,
• hops-suneli to taste,
• ground black pepper to taste,
• salt to taste.

Preparation:

1. Boil 5 soft-boiled eggs and cover them with cold water.
2. Peel the bread from the crusts, soak it in milk for 10 minutes and then squeeze it out. Don't pour out the milk.
3. Pass the garlic through the garlic bowl.
4. Mix minced meat with soaked bread, egg, garlic, spices, salt and mix well, gradually adding milk (about half a cup).
5. Then beat off the minced meat with your hands, tearing off a piece, lifting it slightly over the bowl and throwing it back with force. The beaten minced meat will become smoother and will hold its shape better.
6. The baking dish is greased with oil and covered with baking paper. Put half of the minced meat in the mold. In the middle of the minced meat, lay the eggs in a row. To make them fit more closely together, slightly cut off their tops on both sides.
7. From above, fill the form with the remaining minced meat, pressing it more tightly around the edges, so that when baking, the junction of the layers does not disperse.
8. Send the meatloaf to a preheated 180°C oven and bake for about 1 hour.
9. Take the finished roll out of the oven and leave it in the form until it cools completely - so it will turn out more juicy and delicious.
10. Cut the finished cold roll into portions and serve it on the table as an independent dish or with a side dish of your choice-potatoes, rice, vegetables.