Festive meatloaf with figs for Easter: it turns out to be very soft and juicy
Meat is always baked on the Easter table. It can be just a ham in spices or a ham roll. It is very tasty to use figs for the filling.
The idea of cooking a festive meatloaf with figs was published on the Instagram page of a food blogger with the nickname bouquet_of_bruschettas. It takes about an hour to bake.
Recipe for festive meatloaf with figs
Source: Screenshot of the post on the Instagram page of the food blogger bouquet_of_bruschettas
Ingredients:
- neck - 1.3 kg.
- salt per 1 liter of water - 40 g
- honey for 1 liter of water - 1 tbsp.
- sprigs of rosemary and thyme - a sprig each
- parsley - 1 bunch
- allspice - 10 peas
- bay leaves - 6-8 pcs.
- garlic - 1 head + 2 cloves for the filling
- onion - 1/2 pc.
- figs - 100 g
- white dry wine - 30 ml.
- balsamic vinegar - 20 ml
- oil - 10 ml.
- butter - 20 g
Method of preparation:
Add all the necessary ingredients to the water
Source: Screenshot of a post on the Instagram page of a food blogger with the nickname bouquet_of_bruschettas
1. Select a pan in which the whole piece of meat will fit.
2. Pour in the water. Depending on its volume, add salt and honey.
3. Add herbs, spices, and a halved garlic clove.
Put the meat in the pot
Source: Screenshot of a post on the Instagram page of a food blogger with the nickname bouquet_of_bruschettas
4. Bring to a boil, turn off and let cool completely.
5. Put the meat in the cold marinade - the piece should be completely submerged.
6. Put in the refrigerator for 8-15 hours.
7. Chop the onion, garlic, and figs for the filling.
Prepare the filling
Source: Screenshot of a post on the Instagram page of a food blogger with the nickname bouquet_of_bruschettas
8. Heat the butter and vegetable oil in a skillet.
9. Add the onion and fry until transparent.
Put the fig filling into the meat
Source: Screenshot of a post on the Instagram page of a food blogger with the nickname bouquet_of_bruschettas
10. Add the garlic, then the wine, and let it evaporate.
11. Add the figs, season with salt and pour in the balsamic vinegar. Allow the sour vapor to evaporate. It takes about 10 minutes on low heat.
Sending the roll to bake
Source: Screenshot of a post on the Instagram page of a food blogger with the nickname bouquet_of_bruschettas
12. Pat the meat dry with a towel, make a pocket, fill it with minced figs, not too tightly so that the filling does not leak out.
13. Tie the roll very tightly with a thread. Put it in the mold with the seam up.
Ready-made fig roll
Source: Screenshot of a post on the Instagram page of a food blogger with the nickname bouquet_of_bruschettas
14. Bake in the oven at 180 degrees for an hour.
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