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Cooking meat rolls in a slow cooker. Meatloaf in a slow cooker - just delicious

Servings: 4
Cooking time: 60 minutes

Recipe Description

Meatloaf is a wonderful dish that can not only diversify your menu, but also decorate the festive table.

I cook it from lard with streaks of meat. Such bacon is a little more expensive than usual, but also cheaper than full-fledged meat.

After lying in the refrigerator, the roll hardens and can be cut into slices and simply eaten with bread. Tastes better than any sausage!

Meatloaf can be prepared in a variety of ways and with a variety of meats. It is made from pork, chicken, turkey, bacon, minced meat, adding an egg, hard cheese and various vegetables. One has only to add some ingredient, and the dish already looks new and has a different taste.

To cook meatloaf in a slow cooker in foil, you need:

  • Fat with streaks of meat - 600-800 grams (or more);
  • Onions - 1-2 pieces;
  • Garlic - 1-3 cloves;
  • Ground black pepper, salt to taste.

Cooking step by step:

So, everything is extremely simple: I wash the meat bought on the market or in the supermarket under running water and put it on a cutting board.
We make incisions of medium depth on it.

Finely chop the onion and garlic.
Rub the salmon with salt, pepper and garlic.

Put onion slices on top.

We turn the roll (tighter) and fix it with threads.

Wrap it in foil and put it in a slow cooker.
We set the "Baking" mode for 1 hour. You can pour a little water on the bottom if it starts to burn.
We let the finished roll cool and send it to the refrigerator.

Meatloaf is an excellent dish that diversifies the menu and decorates the festive table. The roll can be prepared from different types of meat in many ways. They make meatloaf from turkey, bacon, chicken, pork, adding eggs, cheeses and vegetables. By adding a new ingredient, something new and unusual immediately comes out. To prepare the dish, you will need a slow cooker with a baking mode.

Meatloaf in a slow cooker, a step by step recipe with a photo

Ingredients needed:

  • 600-800 grams of fat with streaks of meat;
  • 1-2 cloves of garlic;
  • 1-2 onions;
  • salt, ground pepper to taste.

Actually, the recipe for making meatloaf itself:

1. Rinse the meat well under cold running water. Make neat shallow cuts.

2. Washed and peeled onion with garlic, finely chopped.

3. Grate the salo well with salt, garlic and pepper.

4. Put small pieces of onion on top.

5. Roll the roll up neatly and tightly and secure it with strong sewing thread.


6. Wrap the resulting roll in foil and put in a slow cooker.

7. Set the baking mode to 60 minutes. You can pour a little water on the bottom of the multicooker pan so that the roll does not burn.

After the beep of the multicooker, take out the finished meatloaf, let it cool to room temperature and put it in the refrigerator. After lying in the refrigerator for a couple of hours, the roll freezes and cuts well.

If you decide to cook an unusual dish for the holiday, think about meatloaf. It looks beautiful, is always eaten and quite satisfying, but it is not at all difficult to cook it.

  • Classic roll in a slow cooker (pork, without filling)

Meatloaf in a slow cooker: general principles

As for the filling, it can be anything, for example: mushrooms, eggs, olives or just stewed vegetables. Or just a meatloaf without a separate filling.

In any case, the dish looks elegant and original, and if you have a slow cooker at home, then preparing such a treat is not difficult.

There are two approaches to cooking meatloaf in a slow cooker:

  1. As meat, you take pieces like a thin chop - most often they use chicken or pork fillet. Fold them overlapping so that the edges of one piece are on top of the other. Spread the filling on top (or do without the filling, just sprinkle with spices and herbs), wrap it in a roll and fasten it (for example, with threads)
  2. Raw minced meat is used as meat, which is decorated with stuffing and rolled into a roll similar to rolls.

Plus, you can vary the filling. Change something in the filling - for example, instead of a whole egg, put finely chopped mushrooms fried with onions - and the roll immediately acquired a different taste and look. But there are still nuts, olives and even pasta))

In the meantime, let's cook the meatloaf with eggs in the Redmond slow cooker.

Meatloaf with whole eggs in a slow cooker

Ingredients:

  • Half a kilo of ground beef (possibly pork or chicken).
  • 4 eggs
  • Bulb.
  • A piece of white bread.
  • One third of a glass of milk.
  • Dill.
  • Salt and pepper.
  • 2 glasses of water.

Cooking:

Boil three eggs, soak the bread in milk, clean and chop the onion, do the same with the greens (2-3 sprigs are enough, you can replace it with parsley or basil).

In a bowl, combine minced meat, spices, greens, a raw egg, chopped onion, a loaf squeezed and grated (a grater is used so that the bread does not clump). Mix thoroughly.

Lay out a cling film on the table, level the minced meat on it, lay boiled eggs on it along the edges (they can be cut off at the edges so that they fit snugly together). We cover the eggs with minced meat and form a roll with a film and wet hands. We clamp the edges of the roll and shift the sausage into the baking sleeve, fasten it tightly.

Pour two glasses of water into the multicooker, put the roll and select the “baking” cooking program. The duration of roasting meatloaf in the Redmond slow cooker is 75-90 minutes.

After the signal, the roll must be carefully removed and the sleeve cut, after cooling it can be cut and served on the table. Do not rush to cut the hot roll, it may fall apart.

Classic roll in a slow cooker
(from pork, without stuffing)

Cook:

  • Pork, boneless piece - 600 gr
  • Rosemary, garlic (dry in a pack or regular in cloves)
  • Salt, pepper, mustard, pork seasoning - to taste and optional

Recipe for a simple classic meatloaf in a slow cooker:

  • Rinse the fillet and cut into thin wide slices. Repulse.
  • In a separate bowl, mix salt, pepper, spices, seasonings, mustard (preferably dry mustard powder)
  • Sprinkle (roll) the meat with the mixture.
  • Fold the pieces of pork with an overlap onto a film or bag, use the film to form a roll. Wrap the roll with thread and tie it so that it does not fall apart when it starts to cook. Threads can also be replaced with foil for baking.
  • A roll is being prepared in the multicooker bowl in the “baking” or “stewing” mode, it will take one hour.
  • Release the roll from threads or foil - only after the finished dish has cooled down, otherwise the roll may crumble.

There is such a wonderful dish of Ukrainian cuisine - meat rolls. These are tiny, fried to a golden brown, meat rolls, which have finely chopped bacon inside. Meat rolls are considered a festive dish, they are often served at weddings, especially at rural ones (where the choice of pork dishes is generally “off the charts”).
Meat rolls are a variation of "fingers". Firstly, each roll here is much larger, secondly, the filling is richer here, and thirdly, the meat here is not as fried as it is stewed, so even people with not the strongest stomach can eat meat rolls. All in all, this is a tasty, nutritious pork dish. Just what you need for lovers of solid home cooking and Ukrainian dishes!

Ingredients

  • 500 g pork (loin)
  • salt, black pepper,
  • 2-3 garlic cloves,
  • one small potato (or even half a potato)
  • the smallest bulb
  • 30-40 g of lard,
  • a tablespoon of vegetable oil
  • 4 multi-glasses of water.

How to cook pork rolls with bacon in a slow cooker

Cut the pork into thin slices, beat each with a hammer, sprinkle with pepper, salt, grate with a small amount of crushed garlic.


Salo, potatoes and onions cut as small as possible. By the way, instead of fresh or salted fat, you can take bacon. Smoked brisket is also perfect here.


Lay out each piece of meat in turn on a kitchen board, place a little filling (mixed potatoes, onions and lard) on one edge of the meatball. At the edges it needs to be placed less, in the center of the piece - more.


Roll up the roll, fix it with ordinary sewing threads. It is better to take the thread in advance in 4-6 layers, so it will be easier to remove it after.

You do not need to tie it, but the edges of the thread should hang down a little - this will make it easier to find them.


Send the rolls to the slow cooker and fry them there for 10 minutes with a spoonful of oil. Programs that will help you with this: "Frying", "Baking", "Rice", "Buckwheat".


Fried on both sides.


Pour water into the multicooker, switch the device to the “Extinguishing” program (1 hour).


At the end of cooking, let the rolls cool, remove the threads, and you can serve the dish to the table.


Yield from 500 g of meat: about 3 servings (8-10 rolls).
Pork rolls in a slow cooker will turn out soft, juicy. Despite the fact that there is lard in the filling, it is not greasy at all. They can be served with stewed vegetables, and boiled potatoes or buckwheat.

Undercuts (in different localities it is also called undercuts, undercuts, paunch) is a pork peritoneum. If you imagine a picture-a manual for butchers with a carcass of a pig divided into parts, then the underline, justifying its name - under the womb, is located in the pig's lower abdomen, below the brisket. Undercuts are characterized by alternating layers of meat and fat. The meat is fatty, so supporters of diets - pass by)) And the rest will be able to cook a lot of delicious dishes from the underline - it can be added to stewed potatoes, to pilaf with lean meat, to borscht soups.

Puzanina is not suitable for salting, because it is quite tough. But you can easily cook an amazing dish from it - a delicious, inexpensive pork shank roll in a slow cooker that will delight your guests at the festive table, and on weekdays you can cut it into sandwiches and take it with you to work. And, of course, cooking. underline roll in a slow cooker will not take you much time, the smart saucepan will do everything for you, and you will only have to enjoy the amazing taste.

When choosing undercuts for a roll on the market, give preference to a not very thick piece, it will roll up better. Also, for convenience, it is better to take pieces of a square or rectangular shape. And make sure that the layers of meat are light, and the fat is soft, because young meat is always tastier!

Recipe for cooking underline in a slow cooker:

The skin of the bell pepper must be well cleaned (scraped), washed, dried with a napkin, grated with salt, pepper, garlic. You can also use other seasonings you like. Coriander, oregano, nutmeg fit well here. Twist the bell pepper roll, tie it with a thick thread (string), put it in a baking sleeve, add a bay leaf, tie it well.

Pour two glasses of water into the multicooker, put a bag with a roll into the multicooker bowl with water, cook on the “stewing” program for 2 hours. After an hour, carefully turn the roll over and cook until the end of the set time.

After the signal, the underscores in the multicooker are ready! It remains to take it out and cool. This is the most difficult thing, to wait until the roll cools down, because it is impossible to think about anything when amazing smells of lard and garlic are hovering around the apartment. By the smell of pouzanina in a slow cooker, it looks like freshly brewed jellied meat.

Cut the underline roll. It cuts easily, the skin is soft. It is very tasty to eat it with black freshly baked bread, borscht with garlic, as well as onions, adjika, horseradish, mustard.

Thus, with a minimum of effort, we got an excellent cold appetizer, which men will especially appreciate, and sandwiches with pork shank will be a great alternative to bored sausage sandwiches.

Do not throw away the liquid (broth, juice) from the underline that you have left in your sleeve, pour it into a jar, and use it for other dishes when you stew or bake something.

I offered you a basic recipe for making undercuts in a slow cooker. If desired, you can add two handfuls and a spoonful of liquid smoke to the roll during cooking, and you will get a new, spicy roll with a pleasant color and incredible aroma. Onion peel can be put directly into the bowl, or you can put it in a gauze bag.

If you run out of baking bags at home, the roll will turn out without a bag.

Whoever has not yet acquired a slow cooker, or loves fried food, can bake a roll of pork belly in the oven without fear of drying it out, this does not threaten fatty meat.

Enjoy your meal!!!