Meat rolls are very popular on the New Year's table. They are just a "rescue stick", they can be eaten both hot and cold, which is very important during a long meal. I offer you a fragrant meatloaf with red sweet pepper and chili pepper.
We start with the preparation of the filling. We peel and chop the onion, I used a chopper in a food processor for this.
Peel and finely chop the red sweet pepper. I used the chopper in the food processor again.
Fry the onion in vegetable oil until transparent.
Add the chopped pepper, add salt, sugar, chili flakes, squeeze out the garlic, mix. Simmer over medium heat for about 5 minutes.
Add chopped capers, chopped parsley (I have dried), breadcrumbs. Mix it. Crackers are needed so that the filling is not very moist. Set aside the filling to cool.
Cooking minced meat. Put sliced pork (I have ham), bread (I have homemade ciabatta), egg, garlic, finely chopped onion, salt and a mixture of peppers in the bowl of the combine. Grind into minced meat. I used the blades of a food processor.
Start chopping at 1 speed, then switch to 2. In less than a minute, the minced meat will be ready.
Take the foil, fold it in half, put a layer of minced meat about 1.5-2 cm thick on top, level it into a rectangle.
On top, retreating from the edges, lay out the pepper filling. The level has been raised.
Roll the minced meat into a roll, pinch the edges.
Wrap the "candy" in foil. Put it on a baking sheet, put it in a preheated 200 degree oven and bake for 40 minutes.
Then break the top of the foil. Put the pan in the upper position, at maximum temperature, it is good if you have a grill. Bake the roll until browned for about 15 minutes. We give the finished roll a "rest" for 10 minutes and serve it to the table.
Cut the roll when serving. I cut and took a photo of a hot roll, when the filling cools down, it becomes more dense.
The roll turns out delicious both hot and cold.
Happy New Year!!!