Stuffed Meatloaf
5 servings
135 minutes
Stuffed meatloaf is a classic dish of Russian cuisine that combines rich meat flavor with the tender texture of the filling. Its roots trace back to the traditions of home gatherings, where the art of preparing meat dishes flourishes. In this recipe, pork tenderloin reveals its potential, becoming aromatic and juicy thanks to a filling of feta cheese, walnuts, and prunes. The contrast between the sweet prunes and salty cheese adds complexity to the taste, while herbs provide freshness. Baking in meat broth enriches the loaf with additional flavor nuances, turning it into a true gastronomic find. The dish is perfect for festive dinners or cozy family gatherings, where it becomes a centerpiece and a reason for enthusiastic reviews.
1
Cut the meat lengthwise but not all the way through, like a pocket, and pound one side.
- Pork tenderloin: 900 g
2
Salt, pepper, and sprinkle chopped herbs (I had parsley and dill) on half of the meat.
- Salt: to taste
- Ground black pepper: to taste
- Fresh herbs: to taste
3
If the prunes are hard, soak them in advance and cut them into not small pieces.
- Pitted prunes: 100 g
4
Chop the walnuts with a knife.
- Walnuts: 75 g
5
Break the feta cheese into small pieces.
- Feta cheese: 150 g
6
Lay prunes, feta cheese, and nuts on the greens and roll it up starting from the filling side.
- Pitted prunes: 100 g
- Feta cheese: 150 g
- Walnuts: 75 g
7
Wrap the roll with thread in a circular manner and once along its length.
8
Fry in olive oil until golden brown on all sides.
- Vegetable oil: to taste
9
Transfer to a baking tray, pour in 0.5 liters of meat broth (I dissolved a meat cube), cover with foil without wrapping, and place in the oven at 160 degrees for 2 hours.
- Meat broth: 0.5 l
