Meat roll with mushrooms

Cooking instructions

• 1.

  Grind the meat into minced meat or use pre-ground meat. I prefer pork shoulder, but you can choose any meat to your liking.

• 2.

  Add the egg, salt, and black pepper to the minced meat. Mix thoroughly until well combined.

  
• 3.

  Finely cut the onion in to the cubs. Heat a pan over medium heat, add the oil, and sauté the onion for 4-5 minutes until soft.

  
• 4.

  Cut the mushrooms into small pieces, add them to the pan, and cook for another 5 minutes until they release their juices and start to brown slightly. Season with salt and pepper to taste.

  
• 5.

  Wash and finely chop the parsley, then stir it into the mushroom mixture. Remove the pan from heat and let the filling cool slightly.

  
• 6.

  Preheat the oven to 180°C

• 7.

  Place a sheet of foil on your work surface and lay a sheet of parchment paper on top. Spread the minced meat evenly into a rectangle about 1 cm thick, leaving a 2 cm border around the edges to make rolling easier.

  
• 8.

  Spoon the mushroom filling down the center of the meat layer, spreading it evenly along the length.

  
• 9.

  Grate the mozzarella and sprinkle it over the filling.

  
• 10.

  Carefully lift the edges of the parchment paper and roll the meat into a log, forming a tight cylinder. Then wrap it securely in foil to help it hold its shape while baking.

  
• 11.

  Place the roll on a baking sheet and bake in the preheated oven for 30 minutes at 180°C

• 12.

  Carefully unwrap the foil and parchment, leaving the roll exposed. Return it to the oven for another 20 minutes, until the top turns golden brown. For a beautifully caramelized crust, brush the roll with half a tablespoon of ketchup or BBQ sauce before the final bake.

  
• 13.

  Let the meat roll rest for 5-10 minutes before slicing it into portions. Serve warm and enjoy!