Stuffed Meat and Chicken Roll Recipe (Bacon-Free)

Stuffed Meat and Chicken Roll Recipe (Bacon-Free)

Ingredients

For the Meat Mixture:

• Eggs: 2
• Ground beef: 300 grams (10.5 oz)
• Ground chicken: 300 grams (10.5 oz)
• Salt: 1 teaspoon
• Dried dill: 1 tablespoon
• Pepper mix: To taste
• Dried garlic: 1 teaspoon
• Meat seasoning: 1 tablespoon

For the Filling:

• Potatoes: 2 medium (about 400 grams / 14 oz), peeled and grated
• Cottage cheese: 300 grams (10.5 oz)
• Garlic: 3-4 cloves, minced
• Dried dill: 20 grams (about 2 tablespoons)
• Flour: 2 teaspoons (about 10 grams)
• Salt: 1/2 teaspoon
• Black pepper: To taste

For Wrapping:

• Alternative to Bacon: 250 grams (9 oz) thinly sliced turkey or chicken breast

Instructions

Step 1: Prepare the Meat Mixture

1. Combine the Meats: In a large bowl, mix together the ground beef and ground chicken. Add the salt, pepper mix, dried dill, dried garlic, and meat seasoning. Crack the eggs into the mixture and blend well until all ingredients are evenly combined.

Step 2: Prepare the Filling

1. Mix the Filling: In a separate bowl, combine the grated potatoes, cottage cheese, minced garlic, and dried dill. Add the flour and mix thoroughly until the filling is well blended. Season with salt and black pepper to taste.

Step 3: Assemble the Roll

1. Lay Out the Slices: Lay out the thin slices of turkey or chicken breast on a piece of plastic wrap or parchment paper, slightly overlapping to form a continuous sheet.
2. Spread the Meat Mixture: Evenly spread the meat mixture over the layer of turkey or chicken, pressing it down gently to ensure a uniform layer.
3. Add the Filling: Place the potato and cottage cheese filling along the center of the meat layer, shaping it into a log. Compact the filling slightly with your hands.

Step 4: Roll and Secure

1. Roll It Up: Use the plastic wrap or parchment paper to help roll the meat around the filling, forming a tight cylinder. Make sure the turkey or chicken slices completely encase the roll.
2. Secure the Roll: Wrap the roll tightly in plastic wrap or parchment paper and refrigerate for about 30 minutes. This will help the roll maintain its shape during cooking.

Step 5: Cook the Roll

1. Preheat the Oven: Preheat your oven to 200°C (400°F).
2. Bake the Roll: Remove the roll from the refrigerator and unwrap it. Place it on a baking tray lined with parchment paper or lightly greased.
3. Bake: Bake in the preheated oven for 35-40 minutes, or until the roll is cooked through and golden brown on the outside. Lightly brush the roll with a bit of olive oil if using turkey or chicken slices to help them crisp up.

Step 6: Serve

1. Slice and Serve: Let the roll rest for a few minutes after baking, then slice into rounds and serve hot. Garnish with fresh herbs if desired.

Nutrition Information

• Serving Size: 1 slice (approximately 100g)
• Servings: 6
• Calories: 280
• Total Fat: 18g
• Saturated Fat: 7g
• Cholesterol: 110mg
• Sodium: 600mg
• Total Carbohydrates: 8g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 22g

Tips for Making the Best Stuffed Meat and Chicken Roll

• Wrapping Alternatives: If turkey or chicken slices are not available, consider using thinly sliced zucchini or eggplant as a wrap for a lighter, vegetable-based alternative.
• Add More Flavor: A dash of soy sauce or Worcestershire sauce can enhance the meat mixture, adding depth and a savory boost.
• Prep Ahead: This roll can be prepared in advance and stored in the fridge. When ready to serve, simply bake according to the instructions.