Meat roulade
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How to make meat roulade

Meat roulade is an easy recipe that yields a lot. It’s perfect for a family weekend. Let’s learn it!
5 from 1 review
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Everyday Dishes, Main Course, Meat, Savory Recipes
Cuisine European
Servings 12 slices
Calories 268 kcal
Print Recipe

Equipment

  • Oven

Ingredients
 

Base

  • 2.2 lbs of ground beef (1kg)
  • Salt to taste
  • Black pepper to taste
  • Onion powder to taste
  • Chopped parsley and chive to taste
  • 1 unit of egg
  • 1 tbsp of Mayonnaise 0.42 oz (12g)
  • 3 tbsp of seasoned ready-made farofa/manioc flour 1.6 oz (45g)

Filling

  • 3.5 oz of ham (100g)
  • 1 unit of chopped seedless tomato
  • 3 oz of peas (85g)
  • 3 oz of corn (85g)
  • Salt to taste
  • 0.85 oz Oregano to taste
  • 5.3 oz of mozzarella (150g)

End

  • 2 tbsp of mayonnaise 0.85 oz (24g)
  • 1/3 cup tomato sauce 2.7 fl oz (80 ml)

Instructions
 

  • In a bowl put the ground beef, season with salt, black pepper, onion powder and parsley and chive
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  • Add the egg, mayonnaise and the ready flour manioc to bind everything together and stir it very well.
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  • Put the meat on the top of an open food bag and then place another on the top.
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  • Open it with a roller ping.
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  • I made it with 11×16 inches (28x40cm) and with thickness of 0.4 inches (1 cm).
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  • Fill with the ham, it is important to make the sides and the end with about 2 fingers, so you can close it.
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  • Then put the tomato, peas, corn and season with a little salt and oregano
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  • Finish with the mozzarella.
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  • Start rolling the roulade gently, make it as tight as possible.
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  • Bind the sides of the meat and press with the fingers the final one to close tightly
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  • Transfer to a platter and brush mayonnaise
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  • Bring to preheated oven at 390ºF (200ºC) for 1 hour
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  • Finally brush tomato sauce and leave for more 5 minutes
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Notes

Valid to: 3 days if stored in a tightly closed pot under refrigeration (fridge) and 90 days if stored in a tightly closed jar under freezing (freezer).
Keyword meat, roulade