SANDY’S MEAT ROLL
Now now….. The ‘after’ photos don’t do this meat roll’s flavour any justice. My husband was in such a hurry to eat it all up, so I was a little rushed. This is one of his favourite meat dishes that I make and he wished he could have lived off of it for days. This recipe can easily serve 4-6 people, but be warned… everyone will want seconds.
- 1 kg mince
- 1 packet fresh flat-leaf parsley, chopped finely
- generous amount of salt and pepper to taste
- 1 cup corn flake crumbs
- 2 teaspoons mixed Italian herbs
- 2 teaspoons oregano
- 3 tablespoons tomato sauce
- coconut oil for frying
- 1 large red onion, chopped finely
- 1 teaspoon crushed garlic
- 250gr mushrooms, sliced
- 200gr mozzarella cheese, grated or sliced with a cheese slicer
- +- 10x cherry tomatoes cut in half
- +- 5x sun-dried tomatoes, preferably Ina Paarman
- Use about 3 tablespoons of the coconut oil and fry the onion and mushrooms until soft and translucent. Take off the heat and set aside to cool down.
- In a large bowl or electric mixer, combine the mince, 3/4 of the chopped parsley, corn flake crumbs, seasoning (be generous with the salt and pepper. +- 2 teaspoons of each), dried herbs and tomato sauce. Mix well.
- Now add in the mushroom mixture to the mince and give it a good stir.
- Place a large piece of cling wrap over a “Swiss roll” pan. (+-30 x 40cm)
- Press the mince mixture on to the prepared pan and top it with the halved cherry tomatoes, sun-dried tomatoes with some of its juice and of course, the mozzarella. Finish it off with the last bit of the chopped parsley.
- Now lift the cling wrap on one end and tightly roll it all up as you would a Swiss roll.
- Compress the meatball on the sides. Take off the plastic. You can wrap the roll with cling wrap again and leave it in the fridge, so that it can keep its shape for longer until you’re ready to place it into the oven.
- Pre-heat the oven to 160degC and place your meat roll on to a baking dish or pan. REMEMBER TO DISCARD THE PLASTIC!
- Bake it for about an hour and 15 minutes. (75 minutes)
Tips: I added some baby potatoes before baking the meat roll, however, make sure they cooked through before serving.
I always make a fresh green salad on the side.
You can also serve it with some steamed vegetables.
This meat roll is absolutely delicious. It’s definitely worth the effort. Believe me, your guests will be ever so thankful.