Meatloaf - Rulo Stefani

Instructions

• 1

  Grate or finely chop the onion. If you have a mixer, you can chop the onion while it mixes the meat mixture.

• 2

  Mix the ground meat with all the salt until it's sticky - the easiest and best way is to mix it in a mixer with the flat beater/paddle. It should be mixed for 3.5 - 4 minutes by hand or at low speed in a mixer.

• 3

  When the meat mixture has a good and firm consistency, you add the flour, pepper, onion, eggs, and milk to the mixture and stir everything together. You can advantageously use a sieve for the flour to minimize the risk of lumps.

• 4

  Be careful not to make the mixture too runny. Therefore, add the milk a little at a time – the mixture should be able to be rolled and shaped.

• 5

  Now stir the meat mixture for about 4 minutes.

• 6

  Let the mixture rest in the refrigerator for about 30 minutes.

• 7

  Cut the carrots in half twice, and cook them until tender for about 10 minutes.

• 8

  Also cut the pickles in half twice - approximately the same size as the carrots.

• 9

  Peel the boiled eggs.

• 10

  Take a large piece of parchment paper and hold it under cold water - this makes it easier to roll the meatloaf later.

• 11

  Spread the meat mixture into a square on the damp parchment paper - there should be some space between the edges of the parchment paper and the meat mixture.

• 12

  Place a row of pickles on the meat mixture, about 2/5 from the top. Make sure to leave 1.2 - 2.0 inches of meat uncovered on both sides of the pickles.

• 13

  Now place the eggs under the pickles.

• 14

  Then place the cooked carrots under the eggs.

• 15

  Now it's time to roll the meatloaf - grab the top of the parchment paper and fold the top piece of meat down over the pickles, eggs, and carrots. Remember not to roll the top of the parchment paper into the meat mixture.

• 16

  Once the middle is covered with the meat, you can fold the sides of the meat in to close the meatloaf on the sides.

• 17

  Finish rolling it, remove most of the wet parchment paper around the meatloaf, and transfer the meatloaf to a baking sheet with a new piece of parchment paper.

• 18

  Bake the meatloaf for 40-50 minutes at 356 - 392°F with convection.

• 19

  About 10 minutes before it's done, you can place mozzarella on top of the meatloaf.

• 20

  Remove the roll, place it on a cutting board, and let it rest for about 15 minutes.

• 21

  Now slice it.

• 22

  Best served while warm - enjoy!