Minced Meat Roulade with Ham and Cheese
Today's recipe is a Minced Meat Roulade with Ham and Cheese. I always buy quality ground meat on sale, so my freezer's full, and I'm constantly seeking new recipes. This dish is delicious, and I hope you'll enjoy making it often. Using just one pound of pork, it yields a nice-sized roulade. Pork is underrated, partly due to past difficulties finding organic options. Luckily, that's changed. I choose pork for its flavor and fat, which work perfectly in this recipe.
Simplicity is key in daily cooking, and this recipe delivers. With accessible ingredients and easy steps, it's perfect for a weeknight meal. But don't worry—the flavor isn't sacrificed for simplicity. Minced meat roulade with ham and cheese packs a punch, ensuring each bite is full of satisfying taste. You won't regret giving it a try!
To discover more ground meat recipes, check out these links:
 
Servings: 4 yield(s)
Prep Time: 10 mins
Cook Time: 60 mins
Total Time: 70 mins
Ingredients
  • 1 lb. ground pork
  • 1 medium onion (Diced small.)
  • 3-4 cloves of garlic (Minced.)
  • 1/2 cup bread crumbs
  • 1 tsp salt
  • 1 tsp marjoram
  • 1 tsp paprika
  • 1 large egg
  • 2 tbsp milk
  • 5-6 slices of ham
  • 1 cup grated Swiss cheese
Instructions
  1. Combine ground pork, chopped onion, garlic, salt, and spices in a large mixing bowl. Blend the ingredients well to create a uniform mixture, ensuring all the flavors are evenly distributed throughout the pork.
  2. Lay parchment paper on a flat surface. Place the meat mixture in the center and use your palms to shape it into a rectangle, about 12 inches (ca. 30 cm) by 10 inches (ca. 25 cm). Ensure the meat rectangle is uniformly flattened, with no thick spots or uneven areas. This consistency will guarantee that the roulade cooks evenly and maintains its shape during rolling.
  3. Arrange the ham slices side by side along the center of the meat rectangle, slightly overlapping each piece to form a continuous layer. This ham line will serve as the filling when you roll the roulade. Evenly sprinkle grated cheese over the ham layer, making sure to cover the entire surface.
  4. Carefully lift the parchment paper to assist in rolling the meat mixture into a tight roulade. Focus on sealing the edge where the meat meets, ensuring it's completely closed. This step is crucial to keep the cheese filling enclosed within the roulade as it bakes.
  5. Sear the roulade in a skillet in hot olive oil until golden, then bake at 350 °F for 30–40 mins, or until the meat is fully cooked. After baking, let the roulade rest for a few minutes before slicing it into portions.
Recipe Notes

Chilling the meat mixture in the refrigerator for 10–15 minutes will firm it up, making the rolling process smoother and more manageable. This brief cooling step helps maintain the roulade's shape and structure.