For the fried meatloaf:

For baked rolls:

Cooking process:

MEAT ROLLS STUFFED WITH PRUNES

Wash the meat thoroughly and dry with a paper towel. Cut the pork into chops, into slices about 1 cm thick. Beat well with a meat mallet (so that when beating, pieces and meat juice do not fly in different directions - you need to put a plastic bag on top).

Wash the prunes for the rolls and pour boiling water over them for 10 minutes to steam them. Then drain the water and dry the dried fruits with a paper towel.

Cut the onion (1 piece) into cubes and fry in vegetable oil until almost done.

Take a pork chop, salt and pepper to taste.
Place 3-4 prunes on one side of the roll, add sautéed onions.

Roll up the meatloaf as tightly as possible.
We pin (wrap) our rolls with skewers (threads).

When all the rolls are ready, place them in a preheated frying pan with vegetable oil.
Fry on all sides until golden brown.
Then cover with a lid and simmer for 15 minutes.

The remaining onion can serve as gravy, which we fry (chopped) in vegetable oil. You can also add a few sour berries or prunes to the onions.

You can serve meat rolls with prunes with any side dish. I suggest you serve it with mashed potatoes. Place some sautéed onions and prunes on top of the rolls. You can decorate with greenery. It is advisable to remove the toothpicks before serving.

MEAT ROLLS STUFFED WITH CHEESE

Meat rolls with cheese will turn out delicious not only from pork, but also from beef. I used pieces of cheese as a filling; you can grate it and mix it with chopped garlic. You can diversify meat rolls with cheese filling with chopped herbs or whole basil leaves. To prepare small meat rolls, tenderloin, pulp pork neck, boneless cutlet part or boneless beef edge. How to make fillet meatloaf chicken breast we told you in the recipe.

The meat is thinly cut into slices and beaten as usual. If desired, marinate in spices, wine, onions or mayonnaise (meat pieces can be left in the marinade in the refrigerator overnight).

Cut the cheese into long, thick pieces.
I also used sauteed onions in the filling; it makes the meat rolls juicy.
Salt and pepper each chop to taste (if there was no prior marinating).
Place a block of cheese on one side of the meat, add fried onions.

We tightly roll up the meat roll, secure it in several places with skewers or tie it with thread.

Lightly fry pork rolls with cheese in a frying pan, then simmer them for 15 minutes under the lid, adding a little liquid (water, cream, marinade juice or wine).
When stewing, the cheese may seem a little like meat rolls, you can see this in the photo. It's OK.

The site wishes you bon appetit Notebook recipes

Exactly the same meat rolls with filling can be prepared in a slow cooker using the “baking” program.

Step-by-step recipes for preparing delicious meat rolls in the oven

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

13 gr.

12 gr.

Carbohydrates

206 kcal.

Option 1. Meat rolls in the oven with cheese and prunes

Melted cheese inside the roll will add flavor to the meat. cream cheese, and prunes will make it piquant. The chicken fillet from which they are prepared turns out tender. Rolls can be served as a hot appetizer, or act as a full meal, complemented by a side dish.

Ingredients

• chicken breast;
• sunflower oil;
• pitted prunes - 100 g;
• sea ​​salt;
• mozzarella - 100 g;
• mayonnaise.

Wash the prunes, place in a cup, cover with warm water and leave for two hours.

Cut the chicken breast lengthwise into six slices. Place a piece of meat on a board, cover with film and lightly beat with a hammer. Do the same with the rest of the meat.

Arrange the pounded chicken slices for distribution. Season with spices and salt. Lightly coat with mayonnaise and leave for two hours.

Drain the water from the prunes, dry them, place them on a napkin, and cut them into small pieces. Grind the cheese on a coarse grater.

Place a little cheese and prunes on each piece of chicken fillet and distribute the filling evenly throughout the piece. Roll it up. Seal the edges of the meat with a toothpick.

Place the rolls in a greased pan and place in an oven preheated to 180 C. Bake for 30 minutes. Remove the hot rolls, cut them in half and serve with a side dish of potatoes, rice or vegetable salad.

Batting chicken fillet, make sure that the meat does not tear. You can use Russian or Dutch cheese. Chicken meat can be pre-marinated.

Option 2. Classic version of meat rolls in the oven

Meat rolls in the oven are very popular. They are prepared from pork, beef, turkey, chicken and even minced meat. Preparation does not take much time, and the result will pleasantly surprise you.

Ingredients

• egg;
• wheat flour for breading;
• small onion;
• 200 g minced chicken;
• 300 g pork;
• breadcrumbs.

Step-by-step cooking recipe

Wash a piece of pork, pat it dry with napkins, cut off the membranes and excess fat. Cut the meat into thin slices and pound lightly.

Peel the onion, place on a board and finely chop. Combine with minced chicken, pepper and salt. Mix well.

Place the minced meat on the pork slices and spread it in a thin layer over the entire surface. Twist it in the steering wheel. Do the same with the remaining slices.

Place flour in one plate and breadcrumbs in another. In another bowl, beat the egg with a fork.

Dredge the rolls in flour, then dip in beaten egg and coat in breadcrumbs. Place on a greased baking sheet and place in the oven for half an hour. Bake at 180 C.

You can make rolls from beef. You can make your own breadcrumbs from crackers, place them in a blender container and grind them into fine crumbs.

Option 3. Meat rolls in the oven: a quick recipe

Meat rolls are a dish that does not take much time to prepare. You can diversify it by experimenting with the filling. Simply cut off slices of meat, wrap the filling in it and tasty dish ready.

Ingredients

• half a kilogram of pork;
• freshly ground black pepper;
• sweet pepper pod;
• salt;
• 130 g cheese.

Step-by-step cooking recipe

Wash the piece of pork and pat dry with a paper kitchen towel.

Cut the meat into slices, one centimeter thick.

Place one slice at a time on the board and beat on both sides. Season the meat with freshly ground pepper and salt.

Free the pod from the tail and seeds. Cut the vegetable into long strips. Cut the cheese into long bars.

Place a block of cheese and a strip of pepper on the layer of pork. Roll up and rewind with thread. Twist all the meat slices in this way.

Fry the rolls in well-heated oil until golden brown. Line a baking dish with foil and place the rolls. Place in the oven preheated to 180 C for ten minutes.

To keep the kitchen clean, pound the meat and cover it with cling film. You can use any herbs and spices to your taste. The rolls can be secured with a toothpick or wooden skewer.

Option 4. Beef rolls in the oven

Beef rolls can be prepared for dinner, lunch or a holiday table. They are very convenient to take on a picnic. You can choose the filling to your taste.

Ingredients

• several slices of beef;
• spices;
• sweet red pepper pod;
• steamed salt;
• bulb;
• 80 ml olive oil.

Step-by-step cooking recipe

Rinse the sweet pepper pod, wipe with a napkin and remove from the stalk. Clean out the seeds and cut the vegetable into thin strips.

Peel the onion and chop into thin half rings.

Place the frying pan over medium heat. Pour olive oil into it and heat it well. Place peppers and onions in the pan. Fry, stirring regularly, for a quarter of an hour. Season the vegetables with salt and spices. Cool.

Lightly pound the beef slices with a hammer. Place fried vegetables on the edge and sprinkle with spices. Wrap the meat in a roll and secure the edges with a wooden skewer.

Place beef rolls in an ovenproof dish. Drizzle with olive oil and leave for forty minutes. Cook at 200 degrees. Remove the finished rolls from the oven, remove the skewers and cut them in half. Serve as an appetizer or as a side dish.

Option 5. Meat rolls in the oven with spicy feta filling

Rolls prepared according to this recipe are perfect for festive table. The spicy filling of cheese and nuts makes the dish original with a unique taste and aroma.

Ingredients

• 600 g pork tenderloin;
• freshly ground black pepper;
• three large onions;
• salt;
• 150 g feta;
• 100 ml vegetable oil;
• 75 g flour;
• 5 g sweet paprika;
• 30 g tomato paste;
• 5 g dried oregano;
• a third of a glass of walnuts;
• 30 g chopped parsley.

Step-by-step cooking recipe

Piece pork tenderloin rinse and dry with paper towel. Cut the meat into slices, one centimeter thick, across the grain. Place each slice on a board and beat with a kitchen hammer. Season the meat with pepper and salt on both sides.

Place feta in a deep bowl and mash with a fork. Add tomato paste and finely chopped nuts. Season the filling with dried oregano and sweet paprika. Stir everything thoroughly. Add chopped parsley and stir again.

Place a slice of pounded pork and spread a thin layer of filling on it. Roll it up. Secure the edges of the roll with a toothpick or wrap it with thread. Place seam side down in a greased ovenproof dish.

Turn the oven temperature to 180 C. Place the pan with the rolls on the middle level and cook for forty minutes. Remove the finished rolls from the oven and place on a plate.

Pour the fat that remains in the pan into a frying pan. Peel the onion and chop into thin half rings. Place in a bowl, add salt and stir. Leave for ten minutes. Place the pan with fat over medium heat. Fry the onion until transparent. Transfer it to the rolls.

Cut the meat only across the grain. Be sure to trim off excess fat. It is advisable to season the meat with spices, salt and leave to marinate for at least an hour.

It is believed that pork rolls or “meat fingers” came to us from France. This is partly true, although the first mentions of such a dish date back to the times Ancient Rome. However, the search for truth in this matter should be left to historians. In any case, rolls will remain a wonderful dish that is suitable for both everyday and festive tables.

Despite their sophistication, pork rolls are a fairly simple dish. In essence, it is just a broken piece of meat in which some kind of filling is wrapped.

It is best to use lean pork for making rolls. Usually it is cut into thin steaks, and each one is carefully served. You can also use minced pork. Salt and spices are usually added to it, mixed thoroughly, and then laid out on cling film and leveled. The result should be a relatively thin layer of meat, from which future rolls are formed.

As a filling, you can use whatever is available. However, pork goes best with mushrooms, onions and carrots. Delicious rolls are obtained by wrapping the filling of eggplant, tomatoes, bell pepper. You can also make pure meat rolls by wrapping pork with filling from other types of meat or sausages. By the way, in the latter case, grated cheese would be a good addition. It is not forbidden to make a more piquant filling by wrapping chopped prunes with pork walnuts. In short, the housewife’s imagination when preparing the filling is practically unlimited.

When making rolls from pork, you should not skimp on spices and aromatic seasonings. Oregano (oregano), turmeric, a mixture of Provençal herbs, garlic and various mixtures of peppers will give the finished dish a richer taste.

To prevent the rolls from falling apart during heat treatment, it is recommended to tie them with special culinary threads. If you don’t have any on hand, you can use regular twine, wooden skewers or, as a last resort, toothpicks. However, in any case, semi-finished products should be placed seam side down in dishes for cooking.

As for heat treatment, there are again no restrictions. Rolls can be baked in the oven, cooked in a frying pan, or stewed in a saucepan or pot. You can get a golden brown crust by rolling the rolls in breading. To give them a beautiful golden hue, you can grease them with some sauce, for example: mustard or honey.

Ingredients:

How to Make Pork Rolls with Green Butter

1. Peel the meat from films, cut into small slices 2-3 cm thick and beat with a hammer. If you don’t have a hammer, a regular rolling pin will do just fine, and each piece of the future chop can be wrapped in cling film beforehand, which is exactly how we prepared it. Sprinkle with spices.

2. Next, prepare the “green butter”. Finely chop the greens and mix with softened (not melted) butter. Divide into portions and place in the freezer for 10 minutes.

3. Place butter and herbs on each piece of meat.

4. Carefully roll up the roll, the filling should remain inside.

5. Next, to strengthen the meat, fry it in batter with rolled oats. Place the rolls in a hot frying pan with vegetable oil, which were initially dipped in beaten eggs and then in oatmeal flakes. Place in the pan, seam side down.

6. Fry on all sides until golden brown.

7. Place the prepared pork rolls on a baking sheet and place in an oven preheated to 180 degrees for 30-35 minutes.

Delicious pork rolls are ready in the oven

Bon appetit!

Pork rolls with prunes

Despite the presence of prunes in the recipe, this option rolls is by no means an exotic dish. To prepare it you will not need many ingredients:
pork – 600 g;
prunes (pitted) – 150 g;
onion - 1 small head;
mineral water – 100-150 ml;
soy sauce - to taste;
lemon juice – 2 tablespoons;
honey – 0.5 tablespoon (sugar can be used);
salt - to taste.
Pour boiling water over the prunes and leave to steam. Cut the pork, serve each piece and place in a shallow bowl. Mix lemon juice with soy sauce and lightly salt. Pour the resulting marinade over the meat and leave for half an hour at room temperature. While the pork is marinating, drain the prunes in a colander and then cut into small pieces.

Remove meat from marinade. However, there is no need to pour out the remaining liquid in the saucepan. It will come in handy later. Place a little prune on each piece of pork and then roll it into small rolls.

Add honey to the bowl with the marinade and mix thoroughly. Pour the resulting sauce into a frying pan and add finely chopped onion. Place the resulting rolls on top, cover with a lid and fry on each side over medium heat for 5 minutes. Then reduce the gas and pour into the pan mineral water and simmer the dish for about 30 minutes.

Pork rolls with mushrooms and carrots

This recipe can be considered a true classic. It is no less simple than the previous one, only you will have to tinker with the filling a little longer. But this version of rolls does not require any non-standard products in the house, such as pistachios or pomegranate sauce:
pork – 800 g;
mushrooms – 200 g (champignons are used as standard, but you can also use wild mushrooms, both fresh and frozen);
canned corn – 2 tablespoons;
carrots - 1 small root vegetable;
onion - 1 medium-sized head;
mustard – 2 tablespoons;
dry wine (red) – 100 ml;
hard cheese – 200 g;
black pepper (ground) and salt - to taste.
Cut the pork and leave. Grease each piece with mustard on one side, salt and pepper and leave to marinate for a while. Cut the mushrooms into thin slices and fry. Separately, fry the carrots and onions until they become soft. In this case, it is better not to grate the carrots, but to cut them into small cubes. Chop the onion as finely as possible with a knife.

Time to get back to the pork. On the side that was greased with mustard, place a teaspoon of mushrooms, then the same amount of onions and carrots, and corn on top. Roll the resulting flatbread into a tight roll and secure with kitchen thread. Fry the finished semi-finished products in a frying pan for about 5 minutes on each side.

After this, the rolls should be placed in a baking dish, poured with red wine and sprinkled with grated cheese on top. Bake in an oven preheated to 180°C. Baking time is approximately 40 minutes.

For a regular family dinner, the recipe can be simplified somewhat. You can avoid corn altogether, you can fry vegetables along with mushrooms, and use wine instead meat broth. The taste will be slightly different, but the dish will cook a little faster. And the cost of one serving will decrease slightly.

Pork rolls with mashed potatoes

Another recipe for mushroom rolls contains not carrots, but mashed potatoes. This fairly simple ingredient gives the dish a very interesting taste. At the same time, such rolls will be an excellent alternative for dinner instead of standard pork and potatoes.
To prepare this culinary masterpiece you will need to stock up on:
pork – 500 g (the best option would be a corresponding piece of loin);
mushrooms – 200 g (champignons are best suited here);
onion - 1 medium head;
mashed potatoes – 200-300 g;
sour cream – 2 tablespoons;
egg – 1 pc.;
sesame – 150 g;
salt and pepper - to taste.
Based on the presence of sesame seeds in this recipe, it’s time to say a few words about breading. After all, the seeds of this plant are only needed here for this purpose. By and large, in this recipe, sesame is used more for aesthetics. A good substitute can be flax seeds, which are sold, for example, in pharmacies. In principle, you can even use regular breadcrumbs instead. This will have virtually no effect on the taste of the finished dish.

As for the need for breading, it all depends on the wishes of the hostess. However, most chefs agree that breading makes the rolls juicier.

But it's time to return to the process of preparing the dish. First you need to boil the potatoes and make mashed potatoes. The recipe does not imply any restrictions for housewives. Whoever likes it can prepare this simple side dish. While the potatoes are boiling, you can prepare other ingredients, for example: fry finely chopped onions and mushrooms.

Add prepared mushrooms with onions, one spoon of sour cream, pepper, salt to the mashed potatoes and mix everything thoroughly. At this point, preparation of the filling can be considered complete.

Preparing meat for rolls is no different from all other recipes. The pork must be cut and beaten. Then place the filling on each piece and roll into tight rolls.

The remaining sour cream must be beaten with the egg. Dip each roll into this mixture, roll in sesame seeds and place on a baking sheet. Semi-finished products should be baked at a temperature of about 200°C until golden brown.

Pork rolls with lard and pickled cucumbers

It was already stated above that meatloaf often called "fingers". However, initially this name meant just a recipe using cucumbers. These rolls turn out juicy and incredibly tasty. By the way, they can be served either immediately after cooking or the next day – cold. The taste of the dish does not suffer in any way from this. So, to prepare such rolls you need to take:
pork – 600 g;
pickled cucumbers – 5 pcs. medium size (you can take salted cucumbers– this is not important);
lard – 200 g (you can use bacon);
vegetable oil – 50 ml;
water – 200 ml;
salt and spices (pepper, Provençal herbs, etc.) - to taste.
As always, you need to start with pork. It needs to be cut and beaten off. Salt and sprinkle the pieces of meat with spices, stack them and leave for a while so that they are saturated with the aromas of herbs. During this time you need to prepare the filling. Moreover, in this case this procedure comes down to simply cutting cucumbers and lard. Vegetables are cut into strips or small cubes, and lard into small cubes.

Then everything is simple. A few cucumbers and a few cubes of lard are laid out on each piece of meat, after which a thick roll is rolled up, which is tied with culinary thread or stabbed with a skewer. Semi-finished products need to be fried in oil for five minutes on each side. Then pour water into the pan, cover with a lid and simmer until the liquid has almost completely evaporated.

Pork rolls with spicy filling in foil

And this is no longer quite regular recipe. More often this way They do not make small rolls, but one large one, which is already cut into portions when finished. But these are already details. Below we will talk about a bunch of small portioned rolls made from used pieces of pork. To prepare them you need to take:
pork - 1000 g (in this case, pork ham is perfect);
sun-dried tomatoes – 200 g;
minced pork – 150 g;
garlic - 1 head;
rosemary – 1 teaspoon;
parsley – 1 teaspoon;
sesame – 2 tablespoons;
breadcrumbs - 5 tablespoons;
olive oil – 50 ml;
water – 100 ml;
salt and pepper - to taste.
The first stage is no different from all previous variations: cut and beat the meat. Then add salt and pepper to the pieces and leave them in a stack for a while.
Now you can start filling. The main problem here may be sun-dried tomatoes. Of course, you can do without them, but it won’t be “quite the same.” So if the specified product is missing, you will have to tinker a little extra. There are two options here.

1. Cut fresh tomatoes into slices, sprinkle with sugar and salt, and then lightly dry them in the oven.

2. Take cherry tomatoes, cut them again, add salt and after a couple of minutes pat dry with a paper towel. In principle, this will be enough.

Sun-dried tomatoes should be cut into thin strips. Add crushed garlic, breadcrumbs, water to the minced pork and mix everything thoroughly. Place the finished filling on pieces of chopped pork, place pieces of tomatoes on top, then twist the rolls, securing them with thread for security.

Cut the foil into pieces approximately twice the size of the resulting semi-finished products. Place a roll on each piece of foil and form into a boat. Attention! There is no need to completely wrap the rolls in foil. Sprinkle the top of each roll placed in a boat generously with sesame seeds, rosemary and parsley, place on a baking sheet and place in an oven preheated to 180°C. Bake the dish for about 30-40 minutes. By the way, to make the dish juicier, it is recommended to place a tray filled with water under the baking sheet.

The finished rolls can be served hot, topped with a sauce of olive oil mixed with crushed garlic.

Fillings and cooking tricks

It was already said above that pork meat rolls are made with almost any filling. Here, as with pizza, whatever is in the house can be used to prepare this dish. The main thing is that the meat goes well with these products. Of course, you can twist it into pork and herring, but it’s unlikely that your household will like such experiments.

Meat for rolls should not be old. If the pork still turns out to be not the first youth, then it is better to steam the semi-finished products prepared for heat treatment first and only then put them in the oven.

If you plan not to bake the rolls, but to stew them, then you should carefully monitor the water level in the saucepan. Meat products must be completely covered with water at all times. By the way, using the broth remaining after preparing the rolls, you can later cook a wonderful soup.

Pork rolls can be served hot or cold, either as a separate dish or with a side dish. Buckwheat, rice, pasta or boiled potatoes are perfect for the latter.

Video recipe

If you are tired of cutlets and chops, I offer you an alternative - pork rolls with filling. They are a great addition to a side dish and also make a great appetizer. If you cool them in the refrigerator, they cut perfectly. Preparing them is not at all difficult, but the result will please you!

To prepare pork rolls with filling in the oven, we will need the products indicated in the list.

How did we prepare the meat? Cut the loin into portions. Sprinkle each piece with salt, pepper and meat spices.

We beat pieces of meat between layers of cling film or in a bag. We beat it very thin.

Let's start preparing the filling. Clean the mushrooms and cut into thin slices.

Cut the onion into quarter rings.

Grate the carrots on a grater with large holes.

Cut the pepper into small pieces.

Sauté onions and carrots in vegetable oil.

When the vegetables become soft, add champignons and peppers.

Fry together for 7-8 minutes.

While the vegetables are roasting, grate the cheese on a fine grater.

Add cheese to cooled vegetables and mix thoroughly. The filling is ready!

Place the filling on the chopped piece of meat, slightly retreating from the edge.

Roll it up. We tuck the meat in from two opposite ends.

Heat a frying pan with vegetable oil. Lightly fry the rolls in hot oil, seam side down, for a few minutes on each side.

Transfer the rolls to a baking dish, add 100 milliliters of water, 2 tablespoons of vegetable oil, cover with foil and place in the oven preheated to 190 degrees for 30 minutes. Then open the foil and leave the pork rolls with filling in the oven to brown slightly.

The rolls are ready. They have enough filling, so they can be served without a side dish.

Cut the cooled rolls and serve as an appetizer. Bon appetit!

If you're already a little tired of classic chops, there's great alternative- prepare meat rolls with cheese and herbs! You'll get a familiar, but much improved and refined taste. Tender meat and juicy filling as if they were made for each other. Simple, but effective and fresh.

Just right for the holiday table! If you are not lazy, then you don’t have to wait for a special occasion and prepare filled rolls on weekdays. Marinades, fillings, serving - you can experiment with all this, so you won’t get bored with this dish. On the contrary, every time you want to cook it and present it in a new way. Let's try?!

Ingredients for meat rolls with cheese filling:

• pork (shoulder, nut, etc.) - 300 g;
• soy sauce - 50-70 ml;
• salt, spices - to taste;
• breadcrumbs - 60-80 g;
• chicken egg - 1 pc.;
• hard cheese - 50g;
• greens (arugula or others) - 30-50 g;
• sunflower oil - 20 ml.

Step-by-step recipe for meat rolls stuffed with cheese:

Cut the pork into 3-4 equal parts. Their approximate thickness is 1.5-2 cm. We beat it with a hammer, it is advisable to first use a hammer with large teeth, and then with small ones. Beat both sides and add salt and pepper.

Pour soy sauce into a small bowl, add the chopped meat, leave it for 15-20 minutes. Let it soak well.

For now let's switch to the filling. It is prepared from grated hard cheese and chopped herbs. In this case, you can use both parsley-dill and arugula or other greens. Fans of spicy and spicy dishes can be advised to add garlic.

We take out the meat from soy sauce, remove moisture with a napkin. Place the cheese and herbs in the middle of the chop. Roll up meat rolls with cheese and herbs.

Before frying, first dip the rolls in an egg beaten with a fork.

Then we transfer the workpiece into breadcrumbs. We roll and roll. Repeat the egg-crumbs procedure twice. This is necessary for good adhesion of the rolls.

Fry the meat rolls for 5-6 minutes in heated oil, always on low heat, even covered, so that there are no raw areas left in the dish. Turn over 1-2 times. If you get plump rolls with cheese and herbs, and you are worried about the readiness of the dish, then you can put them in the oven for an additional 10-15 minutes or simmer them in a small amount of water.

Serve cut, without waiting for it to cool. Add cocktail tomatoes and arugula. It turns out very juicy, satisfying and really tasty!

Your meatloaf stuffed with cheese and herbs is ready! Bon appetit!