Stuffed minced meat roulade

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 2 eggs
• 2 rolls
• 1 bunch parsley, fresh or dried
• 1 onion(s), cut into small cubes
• ½ bunch of spring onions, finely chopped
• 3 pinches of salt and pepper
• Paprika powder
• 1 chard, (alternatively leaf spinach fresh or frozen)
• 4 tomatoes, ripe
• 200 g cheese, Gouda or grated
• ½ bunch of spring onions, finely chopped

Instructions

Working time approx. 25 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 25 minutes

filled with chard, tomato and cheese

Preheat oven to 200°C. Prepare the filling: Wash the chard, separate the green leaves from the ribs, cut into strips, and blanch for about 2 minutes. Make a cross-shaped incision in the tomatoes and briefly place them in boiling water. Remove the skins and cut the tomatoes into small cubes. Make the meat dough: Briefly soak the rolls in cold water, squeeze them dry, and crumble them with your hands. Finely chop the parsley. Combine the ground meat, rolls, eggs, onion, spring onion, parsley, and spices in a bowl and mix. Place a 40x38cm sheet of baking paper (baking tray size) on the worktop and brush with oil. Spread the minced dough on top, leaving a 1cm border and pressing it down slightly. Spread the blanched chard and spring onions over the minced dough. Sprinkle with cheese and finally add the diced tomatoes. Using the baking paper, roll the meat dough up halfway from one side. Then roll up the opposite side to create a double roulade. This is easy because the meat dough slides easily off the baking paper when oiled. Now I hold the baking paper together on both sides in the middle over the roulade and can transfer the roulade and the baking paper to a baking dish or roasting pan. There’s no need to grease the baking dish, as the roulade will bake on the baking paper. Bake for 50-60 minutes at 200°C. Let it rest in the warm oven for 10 minutes after the baking time is up. We love to serve it with tomato salad.