Ingredients for making meatloaf in dough
For the test
- Dry yeast 3 teaspoons
- Milk 400 milliliters
- Water 100 milliliters (approx)
- Sugar 3-4 tablespoons
- Vanilla Sugar 5 grams
- Salt 1 pinch
- 2 eggs
- Butter 70 grams
- Saffron 1 pinch
- Wheat flour 1.2 kilograms (approximately)
- Meat 700 grams
- Onion 1 piece
- Mayonnaise 3 tablespoons
- Salt to taste
- Ground black pepper to taste
- Vegetable oil as required for frying onions
- Chicken egg 1 piece
- Main ingredients: Beef, Pork, Flour
- Portion 6-8
- World Cuisine
Saucepan, slotted spoon, heat-resistant baking tray, kettle, glass, sieve, deep bowl - 2 pieces, mixer, wooden spoon, silicone brush, meat grinder, frying pan, spatula, tablespoon, kitchen towel, disposable paper towels, stewpan, small bowl, rolling pin.
Cooking meatloaf in dough:
Step 1: Cook the dough.
The first step in making yeast dough is to brew the yeast. To do this, pour them into a glass and pour water heated in a teapot. Leave the yeast on 10 minutes. At this time, you can start preparing the other ingredients necessary for making the dough.
Heat the milk in a stewpan, but do not boil, then pour it into a deep bowl and add two chicken eggs. Use a mixer to beat the mixture until smooth. As soon as you achieve the necessary consistency, pour in the same sugar, both regular and vanilla. Melt the butter in a water bath and pour into the milk-egg mixture. Pour a pinch of salt there, whisk again with a mixer, mixing well.
Yeast should already have come up, so add it to the resulting mass for the dough. But first, mix them with a tablespoon. And last but not least, pour the saffron. Of course, you can do without it, but this is extremely undesirable.
Now, in the resulting liquid mixture, gradually, pour wheat flour in portions, sifting it through a fine sieve. Take your time and do not try to dump everything at once. Stir the dough well after each new serving. You need to stop adding flour immediately, as soon as the dough becomes sufficiently elastic, elastic and stops sticking to the surface and hands.
Mash the resulting dough again and, giving it the shape of a ball, put it back into a deep container. Cover with a kitchen towel. Now the masses must be allowed to rise and reach. To do this, place it in a warm, non-blown place on 1.5 - 2 hours. And, of course, once every 30-50 minutes the dough needs to be crushed so that it drops slightly back.
Step 2: Prepare the meat.
Rinse a piece of meat under cool water, pat dry with paper towels. Remove excess fat, and then remove films and veins. If your meat is on the bone, then you can remove it from it even after cooking.
Pour water into a suitable pan and place a piece of meat in the same place. Add spices, for example, allspice or black peas and bay leaves. Bring the contents of the pan to a boil and cook from 1.5 to 2 hours, depending on the meat you have chosen. Simply put, you need to cook until fully cooked.
Remove the boiled meat from the pan and cool. Now, if necessary, the pulp should be separated from the bone.
Step 3: Prepare the onion.
Peel the onion and crumble in half rings. Heat vegetable oil in a frying pan and fry onion slices in it until golden-clear. After cooking, lay the ingredient on disposable paper towels so that they absorb excess fat.
Step 4: Prepare the filling.
Boiled meat, as soon as it has cooled, cut into small pieces and pass them through a meat grinder. If you want the filling to be more tender, then repeat the procedure again. Then through the same meat grinder, pass the fried onions. Mix the minced meat with vegetables, add spices and salt to taste, and then season the future filling with mayonnaise and mix thoroughly.
Step 5: Form the roll.
When the filling is ready, and the dough is well suited, start forming a roll. To do this, grease the work surface with oil and put the dough on it, knead it, and then roll it out using a rolling pin into a rectangular sheet. In this case, a very thin layer does not need to be done.
With a wooden spoon, lay out the previously prepared filling on the dough and flatten, distributing the minced meat with onion over the entire area, except perhaps slightly backing away from the edges.
Carefully roll the dough with the filling into the roll with your hands. And at the end, pinch the edges with your fingers so that the stuffing does not run out during cooking.
Step 6: Bake the meatloaf in the dough.
Set the oven to warm up 180-200 degrees Celsius. At this time, grease the baking tray with oil and place the roll in it. Do not forget to beat the chicken egg in a separate small bowl, and then, using a special brush, brush the dough with it. Put the product on the bake oven on 30-40 minutes or until fully prepared.
Remove the finished roll and carefully remove from the pan, leaving the baking to cool to room temperature.
Step 7: Serve the meatloaf in the dough.
Ready meatloaf in the dough is served as a snack or as a pleasant addition to the main dishes. Cut the product into thin slices, just like you would do with a sweet roll, for example. You can decorate it before serving with small bunches of herbs or tomato sauce. In any case, it will be incredibly tasty and very fragrant, so that it will attract even the most picky gourmets. Therefore, boldly serve this roll not only on your ordinary table, but also on the table dedicated to any celebration, be it a birthday or New Year.
Enjoy your meal!
- You can also add fried carrots, grated cheese and hard-boiled chicken eggs to the roll filling.
- Often I see recipes for such rolls, but only at the same time add boiled pasta or spaghetti to the filling.
- If you do not like mayonnaise, then you can use tomato sauce, sour cream or soft cream cheese as a dressing.
- In addition to eggs, you can also lubricate the roll with butter or vegetable oil.