Filled meat roll with cheese and spinach

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Soak rolls in cold water. Peel and finely chop 1 onion. Knead minced meat, squeezed out roll, egg and onion. Season with salt, pepper and paprika. Clean and wash the spinach.

2. 2

   Briefly blanch 1/3 of the spinach and rinse with cold water. Coarsely grate the cheese. Roll out the minced dough between 2 layers of cling film to a plate (40x30 cm). Remove the upper foil. Place spinach on the minced meat, sprinkle with cheese, up to 2 tablespoons, and roll up with the help of the foil.

3. 3

   Place the meat roll on the fat pan of the oven and bake in the preheated oven (electric: 175 °C/ gas: level 2) for 1 1/2 hours. Sprinkle the remaining cheese over the roast 10 minutes before the end of the roasting time.

4. 4

   Peel and finely chop the remaining onion and garlic. Clean, wash and halve the mushrooms. Heat oil in a pot. Fry the mushrooms in it until golden brown, remove and put aside. Sauté garlic and onions in frying fat.

5. 5

   Add the rest of the spinach dripping wet and stew for about 5 minutes. Season with salt, pepper and nutmeg. Keep spinach warm. Remove meatloaf from the oven and keep warm. Remove the meat loaf with stock and pour it through a sieve into a pot.

6. 6

   Add cream and bring to the boil. Add sauce thickener while stirring, bring to the boil again. Add mushrooms and heat up. Wash tomatoes and cut into cubes. Arrange meatloaf, spinach and some sauce on a plate.

7. 7

   Sprinkle tomato cubes on the meatloaf. Add the rest of the sauce.

Nutrition Facts

KCAL
910 kcal

CARBS
17 g

FATS
69 g

PROTEINS
56 g