Meat and cold cuts
15 July 2020
Pork loin stuffed with ground-meat loaf
Category:
Meat and cold cuts
Difficulty:
Medium
Servings:
4
Meatloaf, often also called Roman roast, is a great option for all lovers of tender, melt-in-your-mouth meats. Meatloaf works well both as a sandwich filling and as a stuffing for pork loin. This dish is an alternative to fatty cold cuts and main courses, and also an interesting idea for a packed lunch for children. It’s very easy to prepare and doesn’t take much time, and its wonderful aroma and flavor will delight even the pickiest eater!
Notes
Recipe for stuffed pork loin
Preparation:
Wash and pat the pork loin dry, then cut it open (not all the way through) so that it forms a single flap that opens like a book. Season the flap with salt, pepper, garlic, thyme, and marjoram, then refrigerate overnight. The next day, 1–2 hours before you start cooking, place the bread roll in a bowl and pour the milk over it. Then peel and finely chop the onion and garlic. Sauté in 1 tablespoon of butter. Grind the meat together with the drained bread roll. Add the sautéed onion and garlic, chopped parsley, egg, marjoram, and salt and pepper to the meat mixture. Mix well. Spread the meat onto the pork loin, smooth the surface, and roll it up tightly. You can tie the pork loin with kitchen twine or secure it with toothpicks. Place it in an oven bag and add water or stock. Bake in an oven preheated to 180⁰C for about 60 minutes. Then cut the bag open and return the pork loin to the oven for 20 minutes. After baking, let it cool. The pork loin can be eaten hot (also reheated) or cold, as a cold cut for sandwiches.
...because homemade is better!
