Meatloaf with bacon, baked on twigs of rosemace

Meatloaf with lard Meatloaf is made juicy thanks to a greasy filling, and roasting on rosemary twigs gives the meat a unique and indescribable flavor! I used dried rosemary sprigs, you can take fresh ones, and instead of bacon you can use ham or bacon. Such a roll can be served both hot and cold - the second option is even preferable, since then the roll will be perfectly cut, and the filling does not disintegrate, which is possible in hot form!

Meatloaf with lard Meatloaf is made juicy thanks to a greasy filling, and roasting on rosemary twigs gives the meat a unique and indescribable flavor! I used dried rosemary sprigs, you can take fresh ones, and instead of bacon you can use ham or bacon. Such a roll can be served both hot and cold - the second option is even preferable, since then the roll will be perfectly cut, and the filling does not disintegrate, which is possible in hot form!

Ingredients:

• Pork pulp 1.2 kg
• Cumin dry 1.5 tsp.
• Paprika sweet ground 2 g
• Pepper red ground 1 teasp.
• Nutmeg ground 0.5 tsp.
• Pepper black with peas 10 pcs.
• Salt 2 tsp.
• Sunflower refined sunflower oil 50 ml
• Rosemary dry 100g
• Garlic 2 cloves
• Onions 1 pc.
• Salted Salted 200 g
• Coriander dry 1.5 tsp.

Instructions

• Step 1 Prepare the necessary ingredients: a single piece of pork, salted salmon, onions, garlic, sprigs of dry rosemary, vegetable oil without a smell, spices, as well as foil and thread.
• Step 2 We cut the meat along, not cutting from one edge (we get a whole layer of meat - the so-called "booklet").
• Step 3 We cover the meat with food film and take it off, but we need to make sure that it does not break through.
• Step 4 We cut the fat as small as possible.
• Step 5 Just chop the onion.
• Step 6 Garlic is also finely chopped.
• Step 7 Mix the fat, onion, garlic.
• Step 8 The meat is slightly salted and sprinkled with spices: rubbed with nutmeg, coriander, paprika, caraway seeds, black pepper (beforehand peas of black pepper need to be crushed), red pepper.
• Step 9 Spread the filling, distribute it around the perimeter of the meat layer, leaving a place from the edges.
• Step 10 Carefully fold the tight roll and tie it with a string.
• Step 11 On the leaf of the foil we spread the branches of rosemary along the length of the meatloaf.
• Step 12 Spread the rosemary on rosemary, abundantly sprinkle it with the same spices that used to be used, soli on top and sides.
• Step 13 Slightly lifting the edges of the foil, pour the roll with a thin trickle of vegetable oil without a smell and wrap it to the end in a foil, so that there are no gaps anywhere.
• Step 14 Bake until cooked in preheated to 200 ° C oven for about 45-55 minutes.