With Boiled Eggs In The Glass! Minced Meat Roulade, Using A Unique Recipe

Forget everything you know about roulades! This recipe throws in a twist so unexpected and so delightfully delicious that it’ll have you wondering where boiled eggs have been hiding in your meatloaf all your life. Introducing the “With Boiled Eggs in the Glass” Minced Meat Roulade, a showstopper sure to leave your guests speechless (and begging for seconds).
Intrigued? Buckle up, because we’re about to break all the roulade rules and create a masterpiece that’s equal parts savory, satisfying, and downright magical.

It’s easier than it sounds, I promise!

Ingredients

minced meat – 600 g (21.16 oz)
salt – 5 g (0.18 oz)
black pepper – 3 g (0.11 oz)
eggs – 1 piece
ham – 100 g (3.5 oz)
pressed cheese – 100 g (3.5 oz)
eggs – 6 pieces
salt – 5 g (0.18 oz)
black pepper 3 g (0.11 oz)

Instruction

STEP 1: Preparing the Meat Mixture

Gather your ingredients: 600g minced meat, 1 egg, 5g salt, 3g black pepper, 100g pressed cheese, 100g ham, and 2L water.
Boil the eggs: Place 6 eggs in the prepared 2 liters of water and bring to a boil. Once boiling, cook for 8-10 minutes until hard-boiled. Cool them in cold water, peel, and set aside.
Mix the base: In a large bowl, combine the minced meat, 1 egg, salt, and pepper. Mix well until evenly incorporated.
Grate the fillings: Grate both the pressed cheese and ham using a medium grater. Add them to the meat mixture and mix again.

STEP 2: Assembling and Baking the Roulade

Preheat the oven: Set your oven to 180°C (356°F).
Prepare the baking sheet: Line a baking sheet with parchment paper or lightly grease it with oil.
Spread the meat mixture: Transfer the meat mixture onto the prepared baking sheet and spread it evenly into a thin rectangular shape.
Lay the eggs: Carefully arrange the peeled hard-boiled eggs lengthwise in the center of the meat rectangle.
Roll up the roulade: Gently roll up the meat mixture, enclosing the eggs, using the parchment paper or your hands. Seal the edges to prevent the filling from leaking out.
Brush with oil: Brush the top of the roulade with 20ml of oil for a golden brown crust.

STEP 3: Baking and Serving

Bake the roulade: Place the roulade on the prepared baking sheet and bake for 25 minutes at 180°C (356°F).
Let it rest: Remove the roulade from the oven and let it cool slightly for at least 15 minutes before slicing. This allows the juices to redistribute and prevents the filling from falling out.
Slice and serve: Cut the roulade into thick slices and serve with your favorite side dishes. Enjoy!

Tips:

You can add additional spices or herbs to the meat mixture for extra flavor, such as paprika, onion powder, or garlic powder.
If you prefer a crispier crust, you can broil the roulade for a few minutes after baking.
This recipe is also delicious and can be served cold as part of a platter or picnic spread.