Minced Meat Roulade

For the minced meat

• Lean minced beef 500 g
• Lamb tail fat 100 g (or 20% fat minced beef 650 g)
• Garlic powder 1 tsp
• Paprika 1 tsp
• Egg 1 pc
• Bread 40 g
• Salt
• Black pepper

For the filling

• Sloboda mayonnaise 3 tbsp
• Mushrooms 500 g
• Spinach 2 bunches
• Vegetable oil 50 ml
• Cheese (I used mozzarella) 100 g
• Mild mustard 80 g

Method

1. 1.To prevent the meat from cracking while baking, add the egg, bread softened with water, and spices to the minced meat. Knead and beat the mixture well.
2. 2.Let the minced meat rest in the refrigerator for 30 minutes.
3. 3.Spread the minced meat on parchment paper and brush it with a mixture of mayonnaise and mustard.
4. 4.Add the cooked mushrooms, spinach, and cheese, then roll it up tightly, first in the parchment paper, then in aluminum foil.
5. 5.Bake in a preheated oven at 180°C for 40-50 minutes.
6. 6.Open the top of the foil and paper, brush again with the mustard-mayonnaise mixture, and bake at 230°C for 5-10 minutes until the top is golden brown.

Notes

• Keep in mind that the minced meat should be 20-25% fat. I added lamb tail fat for this purpose.
• When placing the roulade in the oven, the seam must be facing down, otherwise the roulade will spread open (I made this mistake here, don't do it!).