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.

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:

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.

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.

8. Heat the butter and vegetable oil in a skillet.

9. Add the onion and fry until transparent.

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.

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.

14. Bake in the oven at 180 degrees for an hour.