How to make the most delicious meat roulade ever. I learned this on a TV show.

The meat roll is a classic and versatile recipe that has graced the tables of many cultures. Its popularity lies in its ease of preparation and the possibility of combining different ingredients to create a unique dish that suits all tastes.

In this version, instead of using a whole piece of meat, ground meat is used, which gives it a soft and juicy texture, allowing the seasonings and filling to be distributed more evenly.

In addition, this recipe incorporates fresh ingredients such as spinach and mushrooms, along with a special blend of sauces that provide a delicious and slightly sweet flavor.

Here’s a detailed recipe with the ingredients listed and some tips to make it even more special!

Ingredients:
1 kg ground beef
, 2 eggs
, 1 onion (grated),
2 cloves of garlic ( chopped)
, 1 tsp salt,
1 tsp black pepper,
1 tsp paprika,
fresh chopped parsley to taste

250g Spinach (fresh or frozen, well drained)
200g Chopped fresh mushrooms
200g Grated mozzarella or parmesan cheese
4 tbsp Soy sauce
2 tbsp Tomato sauce
1 tsp Mustard
1 tbsp Honey

For the Salad (optional)

1 Cucumber
, 1 Tomato,
50g Walnuts,
2 Chopped Garlic Cloves,
1 tbsp Honey
, A splash of olive oil.
Preparation
Prepare the meat mixture: In a large bowl, combine the ground beef, eggs, grated onion, minced garlic, salt, black pepper, paprika, and parsley. Knead well until all ingredients are incorporated.

To fill the roulade: On a sheet of cling film, spread the meat mixture into a rectangle. Cover with a layer of well-drained spinach, chopped mushrooms, and grated cheese.

Roll: Using cling film, carefully roll the meat from one end to form a firm cylinder. Remove the film and secure the roll with kitchen twine.

Sauce and cooking: Mix the soy sauce, ketchup, mustard, and honey in a small bowl. Spread this mixture over the surface of the roll. Place the roll in a baking dish and bake at 180°C (350°F) for 45-60 minutes, basting occasionally with any sauce that has accumulated in the dish.

Resting and presentation: Once cooked, let the roulade rest for a few minutes before slicing so it retains its shape and the juices don’t escape. Serve in slices.

Salad Preparation (optional)

Chop and mix: Slice or dice the cucumber and tomato. Add the walnuts and chopped garlic cloves.

Dressing: Mix the honey and olive oil and pour over the salad. Stir well to combine the flavors.

Additional Tips:

Moisture in the meat: If you want the meat mixture to be juicier, add some breadcrumbs moistened with milk before spreading it.

Flavor variation: You can add a few slices of red bell pepper to the filling for a touch of color and flavor.

More intense flavor: Marinate the meat mixture for 30 minutes in the refrigerator before assembling the roll so that it absorbs the seasonings better.

This recipe, with its combination of ingredients and textures, promises to be a dish that will delight everyone at the table. Enjoy!