Meatloaf Roulade Food

TURKEY ROULADE

Steps:

• For the roulade: Preheat the oven to 425 degrees F. Position a rack in a roasting pan.
• Melt 4 tablespoons of the butter in a large skillet over medium heat. Add the celery, fennel and onions and cook, stirring often, until softened, about 5 minutes. Add the sausage and cook until browned through, 7 to 10 minutes. Stir in the parsley and rosemary and cook for about 1 minute. Season with salt and pepper. Deglaze the skillet with a splash of brandy, scraping up any brown bits from the bottom.
• Combine the sausage/veggie mix, stuffing mix, chicken stock and egg in a large bowl and stir together. Lay the turkey breast flat and season with salt and pepper. Spread the stuffing mixture in an even layer, then tightly roll the turkey breast. Tie the roll with kitchen twine--approximately 4 to 6 ties evenly spaced
• Rub the remaining 4 tablespoons softened butter all over the surface, sprinkle with salt and pepper and put on the rack in the roasting pan. Roast for 30 minutes, then decrease the oven temperature to 350 degrees F and continue roasting until the skin is golden brown and crispy and a meat thermometer inserted into the center of the roulade reaches 155 degrees F, another 1 hour to 1 hour 15 minutes. Remove to a cutting board, cover with foil and let rest while you make the gravy.
• For the gravy: Set the roasting pan over a burner over medium heat. Whisk the flour into the drippings to form a paste and cook, stirring constantly, until the roux is golden brown, about 3 minutes. Add the chicken stock, turn off the heat and add the brandy to the pan. Turn the heat back on and cook, whisking constantly, until the gravy thickens, 5 to 7 minutes. Season with salt and pepper.
• Slice and serve with the gravy!

MEATLOAF CORDON BLEU

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together the ground beef, bread crumbs, eggs, and onion. Season with garlic powder, salt and pepper. Pat the meat mixture out onto a piece of waxed paper, and flatten to 1/2 inch thick. Lay slices of ham onto the flattened meat, and top with slices of cheese. Pick up the edge of the waxed paper to roll the flattened meat up into a log. Remove waxed paper, seal the ends and seam, and place the loaf into a 9x5 inch loaf pan.
• Bake for 1 hour and 15 minutes in the preheated oven, or until the loaf is no longer pink inside.

CHEF JOHN'S BEEF ROULADEN

Steps:

• Place slices of beef on a work surface, Season both sides with kosher salt and pepper. Spread one side with mustard. Place bacon strips on the mustard and sprinkle with paprika. Arrange onion slices cross-wise on the beef. Then evenly space 3 pickle slices across each slice of beef. Keep about an inch of the narrowest end of the beef slice free of toppings to facilitate rolling it up.
• Roll each slice of meat, beginning from the wider of the two short ends, working to keep all ingredients inside the roll. Rolls should be nice and tight. Secure the rolls (seam side down) with 3 loops of butcher's twine, one in the middle and one at each end. Trim excess string.
• Heat vegetable oil over medium-high heat in a large saucepan. Cook beef, turning and browning well on all sides, about 8 minutes. Remove meat from pan. Reduce heat to medium-low. Melt butter in the pan; whisk in the flour, cooking for about 1 minute. Pour in cold beef broth and whisk vigorously to combine. Raise heat to medium-high and simmer until sauce begins to thicken, about 1 minute.
• Transfer beef rolls to pan along with accumulated juices. Reduce heat to very low. Simmer gently, covered, turning rolls every 20 minutes or so, until beef is tender, about 1 1/2 hours. When the tip of a sharp knife can easily be inserted into the beef roll, the meat is done.
• Transfer meat to dish to allow it to rest. Raise heat to high and bring cooking liquid to a simmer to thicken slightly to make a gravy, about 1 minute. Serve rouladen with gravy.

NANA'S ITALIAN ROULADE

Steps:

• Preheat oven to 350°. Place bacon on a microwave-safe plate lined with paper towels. Cover with additional paper towels; microwave on high 3-5 minutes or until partially cooked but not crisp. In a small bowl, mix garlic, Italian seasoning, salt and pepper., Starting at a long side, cut steak horizontally in half to within 1/2 in. of opposite side. Open steak flat; Pound with a meat mallet to 1/4-in. thickness., Spread garlic mixture over steak; sprinkle with cheese. Layer with eggs and bacon to within 1 in. of edges; sprinkle with parsley. Starting with a long side of the steak, roll up jelly-roll style (along the grain); tie at 1-1/2-in. intervals with kitchen string., In a Dutch oven, heat oil over medium-high heat. Brown roulade on all sides. Pour pasta sauce over top. Bake, covered, 1-1/2-1-3/4 hours or until meat is tender., Remove roulade from pot; remove string and cut into slices. Serve with sauce over spaghetti. Sprinkle with additional parsley.

MEATLOAF ROULADE

Steps:

• In 1 inch boiling water in large saucepan, cook carrots, covered, 25 minutes, or until tender.
• Drain; MASH; measure 3 cups.
• In hot butter in skillet, sauté chopped onion, stirring, until golden.
• Combine HALF of onion with carrot, 1 teaspoon salt, dash pepper.
• Preheat oven to 350°F In large bowl, combine eggs, bread crumbs, milk, thyme, 1 Tablespoon salt, 1/4 teaspoon pepper; mix well.
• Add ground beef, pork, parsley and rest of onion; mix well.
• Roll out between two sheets of waxed paper placed on damp surface.
• Roll to form a rectangle 14 by 10 inches, 1/4 inch thick.
• Remove top sheet of waxed paper.
• Spread meat evenly with carrot filling; roll up as for jelly roll, use the bottom of the wax paper to roll up starting with narrow edge.
• Place the meat loaf, seam side down, in shallow roasting pan lined with foil.
• Make glaze: In small bowl, combine catsup, brown sugar and mustard; mix well.
• Brush over meat loaf.
• Bake uncovered, 1 hour.
• Meanwhile in 1 inch boiling water with ½ teaspoon salt in large skillet, cook whole onions, covered, about 25 minutes; drain.
• Wash green beans; trim ends.
• Using string, tie beans into bundles, ten in each.
• In large skillet, in 1 inch boiling water and 1 teaspoon salt, boil beans gently, covered, 12 to 15 minutes, or until tender.
• Drain.
• Remove strings when on serving platter.
• In skillet, melt 2 Tablespoons butter with granulated sugar.
• Add onions; over medium heat, sauté, turning, until golden-brown-about 5 minutes.
• Arrange meat loaf and vegetables on warm platter.
• Pour 1/4 cup melted butter over beans.

MOZZARELLA ROULADE

Steps:

• Place curd in a mixing bowl. Pour boiling water over the curd, just covering it. With heat proof rubber gloves, kneed the curd together until one smooth mass is formed. Remove from the water and place in a mixing bowl. Add the herbs and pepper and kneed together. Lay the mozzarella mix on a bench and roll out with rolling pin until it is about 1/4-inch thick. Spread a thin layer of pesto over all of the mozzarella and arrange the proscuitto evenly on top of the pesto. Tightly roll the mozzarella and cut off the ends. Wrap tightly in plastic wrap and refrigerate for two hours. Remove roulade from refrigerator, unwrap and slice to desired thickness. Place mesclun mix in center of a rather large plate. Slice red and golden tomato. Arrange mozzarella slices with tomatoes alternating mozzarella with different color tomato. Lightly drizzle vinaigrette on top and serve.

BEEF ROULADES WITH VEGETABLES

Steps:

• Wipe beef with damp paper towels.
• If meat is thicker than 1/8 inch, flatten with side of meat cleaver or wooden mallet.
• Sprinkle beef slices lightly with salt and pepper.
• On a sheet of waxed paper, mix flour with 1 teaspoon salt and 1/4 teaspoon pepper.
• MAKE FILLING: In 2 Tablespoons hot butter in small skillet, sauté chopped onion until golden—about 5 minutes.
• Remove from heat; add 2 cups parsley and the capers.
• Mix well.
• On each slice of meat, on the wide end, place a half slice bacon and 1/4 cup filling.
• Fold over 1/2 inch on narrow sides.
• Roll up from wide end.
• Tie with twine.
• Roll in seasoned flour; reserve leftover flour.
• In 6-quart Dutch oven, heat Oil and Butter.
• Brown roulades, a few at a time, on all side—1/2 hour in all.
• Remove roulades as browned.
• Add whole onions to Dutch oven; brown on all sides.
• Remove.
• Add roulades, beef broth, 1 cup red wine, the sherry and bay leaves.
• Bring to boiling; reduce heat; simmer, covered, 1 hour.
• Add onions and carrots, and simmer 1/2 hour, or until tender.
• With slotted spoon, lift out roulades; place on tray.
• Remove twine.
• In a small bowl, mix reserved seasoned flour and 1/2 cup wine, stirring until smooth.
• Stir into liquid in Dutch oven.
• Bring to a boil; reduce heat, simmer, stirring, until thickened and smooth.
• Replace roulades in Dutch oven.
• If not serving at once, cool, then refrigerate, covered.
• TO SERVE: Reheat gently over low heat, covered, 20 minutes, or until roulades are heated through.
• If sauce seems too thick, stir in a little more red wine.