Monday, January 21, 2013

Roló--Meat Roll

This is one of those comforting, homey, real-food recipes that we used to make in Minnesota by throwing any and all the leftovers into a couple of pounds of hamburger.  We called it meatloaf and although the local diners would probably serve it with mashed potatoes, my Mom always served it with scalloped potatoes. Yannis makes his grandmothers recipe for roló, which has lovely little potatoes and it's own sauce--so you don't even need to use catsup !  So, that which we call a roló by any other name would taste as good as Mom's meatloaf!!  It's probably better as it has a real recipe and always turns out great!
What?? Dis Rollo not have caramel OR choklit!! 

Roló--Meat Roll    
3 lbs. ground beef
1/2 teas. cumin
1/2 teas. thyme
1/2 teas. oregano
1 cup finely chopped celery
2 raw eggs
1 garlic clove, minced
splash of vinegar
2 onions, finely minced
1 1/2 cups bread crumb
2 Tables. chopped parsley
salt and pepper
1/4 cup white wine
pinch of sugar
1 8 oz. can tomato sauce
20 baby potatoes
6 hard boiled eggs, cleaned

Combine all ingredients except the last 4 and mix well.  Roll out mixture on  a 12x18 inch pan, dusted with flour.  Place hard boiled eggs down the center of the flattened meat mixture and carefully roll the meat around the eggs, jelly roll fashion. Lining the pan with tin foil makes this very easy. Place in a baking pan and brown for 20 minutes at 450F/220C.  Reduce oven to 350 F./180C, pour tomato sauce and sugar over meat roll; bake another 45 minutes to 1 hour. Peel and parboil the potatoes; drain them and add them to the pan with the meatroll and sauce, for the last 20 minutes of the baking time.  Place the meat roll on a large platter, surround with potatoes and pour the sauce over it all.  Serve with a green vegetable--string beans would be my choice, red wine, and of course lots of bread with a nice thick crust to dip up all the sauce!  If you want to get really fancy you can wrap each egg with the meat mixture to make individual servings...nice!

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