Broccoli, Mushroom, and Omelet Swirl Meatloaf

Recipe:

Ingredient Notes:

• Ground meat. This roll is good with beef, pork, or a mixture of ground meats. The latter option was just right in my case. It will be more difficult to shape ground chicken because it is usually moister than ground beef or pork.
• Mushrooms. The button mushrooms that appear in the recipe are the most versatile, all-season option. Oyster mushrooms are not bad either. During wild mushroom season, I recommend trying a variation with porcini mushrooms, which will make the flavor of this roll shine more brightly. However, you don’t have to wait for the season if you have frozen porcini mushrooms. Just defrost them, remove the excess moisture, and sauté them. Then, add them to the stuffing.
• Broccoli. Frozen broccoli from the supermarket works great – it’s exactly what I used. Be sure to defrost it before cooking. Fresh broccoli is also fine, but blanch it for an extra minute and a half.
  For a different flavor, you can make this roll with cauliflower instead of broccoli. Or, if you don’t like the flavor of broccoli, just increase the amount of mushrooms.
• Onions. Regular yellow onions are all you need here. If you don’t like the texture of raw onions in ground meat, sauté them separately until soft and slightly caramelized, then add them to the meat mixture.
• Breadcrumbs. They act as an absorbent, drawing off and retaining moisture. You can replace them with fine rolled oats in the meat mixture.
• Eggs. The recipe is calculated for a medium-sized egg, which weighs about 50–55 g without the shell.
• Garlic. The recipe uses fresh garlic, but you can replace it with dry granulated garlic if you wish, though the garlic flavor will be milder. For the specified amount of ingredients, you will need about 1/3 teaspoon of dry garlic.

Let’s start cooking!

Lightly beat 3 eggs with a fork and season with salt to taste. Cook a thin omelet in the largest frying pan you have (ideally, no less than 10 inches or 26 cm).

Finely chop the onion and mushrooms. Heat 2 tablespoons of vegetable oil in a frying pan over medium heat. Add half of the chopped onion and mushrooms. Cook, stirring frequently, until tender, about 4 to 5 minutes.

While the onions are cooking, blanch the broccoli in boiling salted water for 4 minutes. Immediately transfer to a bowl of ice water to prevent the broccoli from losing its color.

In a bowl, combine 1 egg, a grated garlic clove, 2 tablespoons of breadcrumbs, the remaining onion, and salt and pepper to taste.

Mix well.

Finely chop the broccoli, then mix it with the mushrooms, 1 egg, and 1 tbsp. of breadcrumbs.

Place the meat mixture on an aluminum foil sheet in the form of a 16-by-10-inch (40-by-25-centimeter) rectangle. Cut the omelet and place it on top of the meat.

Spread the broccoli and mushrooms on top of the omelet.

Roll up the entire construction and tightly wrap it in foil.

Place it on a baking sheet.

Bake in an oven heated to 200°C (400°F) for about 45 minutes (the final time depends on your oven). For a browned crust, remove the foil 10 minutes before the end of the baking time and let it brown.

Remove the roll from the oven and let it rest for 15 minutes. Then, slice and serve.

Enjoy!

This Broccoli, Mushroom, and Omelet Swirl Meatloaf recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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