Filled Minced Meat Roll Hidden Under Bacon

5 from 1 vote
Prep Time 30 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 40 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 360 kcal


For the minced meat roll:

  • 600 g Mixed minced meat
  • 1 Finely diced onion
  • 1 Chin. Finely diced garlic
  • Butter
  • 2 Egg yolks or a whole egg
  • 1 tbsp Breadcrumbs
  • Chopped parsley

For the filling:

  • 4 Spring onions
  • 0,5 yellow Paprika
  • Frozen spinach leaves or fresh
  • 60 g Grated Gouda

For the sauce:

  • 250 ml Meatsoup
  • 1 tbsp Food starch
  • Cream


  • 14 Discs Bacon
  • Hickory smoked salt
  • Black pepper from the mill
  • 1 zipper bag 3 liters


  • Steam the onion cubes in the butter until soft, knead with the remaining ingredients for the mince roll and season with smoked salt and pepper ... be careful with the salt, as the bacon still releases salt
  • Cut off the corners from the zipper bag at the bottom, this allows the air to escape. Put the minced meat in the zip-lock bag and seal the bag. use the rolling pin to distribute the minced meat evenly in the bag ... roll over it from both sides
  • Carefully cut open the side of the bag and pull it off. Now cover the minced meat with baking paper and turn it over, the baking paper should now be under the minced meat. Spread the filling on the mince and roll up the minced meat with the help of the baking paper
  • Lay out the bacon like a grid on another baking paper, place the chopping roller on it and roll it up tightly with the baking paper
  • place the roll in a baking dish and bake in the preheated oven at 160 ° for about 60 minutes ... raise the temperature to 200 ° and bake for another 10 minutes
  • keep the finished chopping roll warm. Deglaze the meat stock with the meat stock. Mix the cornstarch with a little water and bind the sauce with it and refine with a dash of cream .... season with salt and pepper. there was also "glazed carrots" and "vanilla puree"


Serving: 100gCalories: 360kcalCarbohydrates: 6gProtein: 6.8gFat: 34.8g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Spaghetti with Pesto Alla Genovese

Colorful Lentil Salad with Wild Garlic Yogurt Dressing