Meatloaf with wine sauce

Step-by-step recipe

Step 1:

Cut the pork neck so that it unfolds into a sheet.

Step 2:

Beat the meat with a tenderizer, add salt and pepper to taste.

Step 3:

Roll the meat into a roll to allow it to soak in the spices.

Step 4:

Crush two cloves of garlic and dice two onions.

Step 5:

Pour a little vegetable oil into the frying pan and lightly fry the onion and garlic.

Step 6:

Finely chop the mushrooms, add to the pan, add salt, pepper and fry until done.

Step 7:

Grate the cheese, chop the dill.

Step 8:

Place the mushrooms in a bowl, add cheese and herbs, and mix.

Step 9:

Unwrap the meat, cover it with the filling and roll it up carefully.

Step 10:

Tie the roll securely with thread, like a sausage.

Step 11:

Grease a metal pan with butter, place the roll in it and bake for 80 minutes at 180 degrees.

Step 12:

Let's prepare the sauce. Pour 150 ml of red wine into a glass.

Step 13:

Pour 1.5 tablespoons of olive oil into the pan, crush 1 clove of garlic, dice the onion, add to the pan and lightly fry.

Step 14:

Pour wine into the pan, add a sprig of thyme, salt and pepper.

Step 15:

Drain the meat juice from the pan with the finished roll, add it to the frying pan and simmer for 10 minutes.

Step 16:

Serve the roll with the prepared sauce in a gravy boat.

Cooking tips

If you don't have a needle tenderizer, lightly pound the meat with a regular mallet.

It's best to tie the meat with special kitchen cotton thread. If you don't have any, use regular coarse thread, silk thread, or even white embroidery floss. Synthetic and dyed threads are not suitable.

After stewing, the sauce can be blended until smooth.