Meatloaf
2 servings
30 minutes
The recipe is taken from the book by A. Piruzyan "Armenian Culinary" (1960).
1
Clean a piece of paired beef (weighing 1000–1500 grams from the upper or inner part of the hind leg) from tendons and fat, and pound it with a wooden mallet until the meat turns into a dough-like mass.
- Beef: 150 g
2
After that, sprinkle the meat with black pepper and salt, and continue to pound.
- Ground black pepper: to taste
- Salt: to taste
3
When the meat acquires a uniform sticky consistency, spread it on a board in a layer of 1.5–2 cm.
4
Layer elongated pieces of lamb fat, garlic cloves, and halved hard-boiled eggs on the meat; sprinkle with salt and red pepper, then roll into a log and tie with thin twine.
- Lamb tail fat (kurdyuk): 20 g
- Garlic: 2 g
- Chicken egg: 1 piece
- Salt: to taste
- Ground red pepper: to taste
5
Place the roll in a buttered saucepan, spread tomato puree on top, and put it in the oven.
- Butter: to taste
- Tomato puree: 10 g
6
To ensure the roulade cooks evenly, it should be turned and basted with broth every 10-15 minutes.
7
Cool the ready roll, slice it into rounds, place it on a dish or plate, and garnish with greens.
- Fresh herbs: to taste
