Meatloaf with Cranberries
Description
I used pork neck, as it makes the roll juicier. Both fresh and dried cranberries work well, but dried cranberries should be soaked in alcohol for half an hour beforehand. The roll can be served either hot or cold.
Instructions
- 1
Step 1
1. Wash the meat and pat it dry. Starting 2 cm from the edge, make a vertical cut, stopping short of cutting all the way through. Turn the knife parallel to the table and continue slicing. You should end up with a piece about 2 cm thick.
- 2
Step 2
2. Cover the meat with plastic wrap and pound with a mallet. Then season with salt and pepper.
- 3
Step 3
3. Place the fresh cranberries and sprinkle with sugar.
- 4
Step 4
4. Roll the roulade tightly and tie it with string. Season with salt and pepper.
- 5
Step 5
5. Grease the baking dish with oil, place the roll inside, and surround it with rosemary. Wrap it with foil and bake for an hour at 180 degrees. From time to time, baste the roll with the released juices.
- 6
Step 6
6. The juicy roll is ready!