Filled meat roll

Arlie Wyatt
4 5
50 mins
50 mins


Servings: 4
  • 1 Bread rolls from the previous day
  • 2 medium-sized onions
  • 750 g mixed minced meat
  • 1 Egg
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp a few drops of Tabasco
  • 1-2 Garlic cloves
  • 3 (à 200 g) Courgette
  • 2 TABLESPOONS Olive oil
  • 7-10 Tbsp Grease
  • 1/4 l Vegetable broth (instant)
  • 1/4 l Milk
  • 2 packages Light sauce
  • 40 g provolone grattugiato (formaggio italiano a pasta dura)
  • 400 g Carrots
  • 200 g ribbon noodles
  • 2 TABLESPOONS Butter or margarine
  • 7-10 Tbsp Dill
  • 7-10 Tbsp Cling film


  1. 1

    Soak rolls in cold water. Peel and finely chop the onions. Knead minced meat, squeezed out roll, onions and egg. Season with salt, pepper and Tabasco. Roll out the minced meat mass on cling film to a plate of 25 by 40 centimetres.

  2. 2

    Peel the garlic and press it through a garlic press. Clean and wash the zucchini. Cut into thin slices with a peeler. Heat oil, fry garlic and the slices of a zucchini in it and spread it on the minced meat.

  3. 3

    Roll up with the help of the foil. Place on the greased fat pan of the oven. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 30 minutes. In the meantime, boil up broth and milk for the sauce.

  4. 4

    Stir in the sauce powder and let it boil for one minute. Grate cheese and melt in the sauce. Peel, wash and slice the carrots. Steam in little boiling salted water for eight minutes.

  5. 5

    Add the rest of the prepared zucchini during the last three minutes. Cook the pasta in plenty of salted water for five minutes. Drain vegetables and pasta. Before serving, toss everything briefly in hot fat.

  6. 6

    Cut the roulade open and serve with vegetables, noodles and sauce. Garnish with dill.

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