ReceptnaptárMeatloaf roll stuffed with eggs (myasnoy rulet)
Egg-stuffed meat roll is an elegant, spectacular dish of the Russian festive and Sunday table. The boiled egg in the centre of each slice makes a pattern. Excellent both warm and cold.
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Method
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- Knead the meat with the squeezed bread, onion, egg, salt and pepper.
- Shape into a rectangle on baking paper about 1.5 cm thick.
- Lay the boiled eggs in a row down the middle.
- Roll it up using the paper and seal the ends.
- Place on a baking tray, brush with oil and sprinkle with crumbs.
- Bake at 180 °C for 60 minutes; rest for 10 minutes and serve sliced.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Shape the meat cold so the roll holds together.
- Without resting the slices fall apart.
- Cold sliced it is good for sandwiches too.
Frequently asked questions
What else can it be filled with?
Mushrooms, cheese, prunes.
How long does it keep?
4 days in the fridge.
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More russian ideas
- Pelmeni (Russian meat dumplings)
- Golubtsy (Russian stuffed cabbage)
- Koulibiac (Russian baked salmon and rice pastry)
- Zharkoye (clay pot roast with potatoes)
- Beef Stroganoff
- Pozharsky cutlets
- Kurnik (Russian layered chicken pie)
- Siberian pelmeni (hand-folded, with three kinds of meat)
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