Meat Roll with Egg Stuffing


1 lb ground meat
0.5 cup breadcrumbs
3 slices white bread
1 cup broth
1 large onion
1 egg
4 hardboiled eggs
2 tbsp flour
2 tbsp sour cream
1 large salted or pickled cucumber
1 tbsp cut Italian parsley greens
Salt and pepper on taste


Soak white bread with broth.
Cut cucumber and onion into small cubes, or grate them.
Whip ground meat, soaked bread, egg, sour cream, spices, cucumbers, and onions together.

Roll the dough into a half an inch wide layer.
Peel hardboiled eggs, roll in flour, and place them on the dough.
Make a roll with this dough.

Pre-heat an oven to 380 F (180 C), grease a baking sheet with margarine, butter, or vegetable oil.
Place the roll on the baking sheet, cover with the beaten egg, sprinkle with bread crumbs.
Bake for about 45 minutes, sprinkle with broth or water occasionally.

Cut the roll into slices, and serve hot or cold.
If you serve it hot as a main dish, garnish it with boiled rice or boiled vegetables.

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