Oat flour creates the perfect meat roll texture because it absorbs 40% more moisture than regular flour without getting gummy.
Meat Roll
Indulge in the ultimate comfort food with this mouthwatering bacon-wrapped meat roll! Packed with flavorful ground beef and fragrant herbs, this dish is not only a feast for the senses but also easy to whip up. Elevate your dinner game and savor each juicy bite wrapped in crispy bacon goodness!
Prep
30
min
Cook
100
min
Serves
6
people
Level
intermediate
The Story
This bacon-wrapped behemoth is pure 1950s American ingenuity meets European roulade technique—German immigrants brought their sauerbraten rolling skills to post-war suburbia, where housewives discovered that wrapping everything in bacon made even the blandest ground beef sing like Sinatra, creating what food historians now call the 'casserole era's greatest triumph.'
Regional Twist
In Texas Hill Country, they swap the mushrooms for jalapeños and use sharp cheddar instead of mild cheese, then smoke the whole roll for two hours before finishing in the oven.
📝 Ingredients
Shopping List
- almonds (to taste)
- enough to cover bacon
- cheese (to taste)
- 1 egg
- fresh cilantro (to taste)
- 1 ½ kg ground beef
- ½ kg ground pork
- mushrooms (to taste)
- as needed potatoes
Pantry Items
Amounts also listed in instructions below
- bell peppers (to taste)
- garlic (to taste)
- mustard (to taste)
- oat flour (to taste)
- sea salt (to taste)
- seasoned salt (to taste)
👨🍳 Instructions
- 1
In a bowl, mix ground beef, ground pork, egg, sea salt, chopped garlic, chopped cilantro, oat flour, and mustard until well combined.
- 2
On a large sheet of aluminum foil, lay strips of bacon slightly overlapping.
- 3
Place the meat mixture on top of the bacon, spreading it out carefully to cover without breaking the bacon strips.
- 4
Add cheese on top, followed by a filling of sautéed mushrooms, toasted almonds, and diced bell peppers.
- 5
Roll the meat mixture tightly using the aluminum foil, compacting it as you go until fully rolled.
- 6
Place the roll on a baking tray with some potatoes.
- 7
Bake for 1 hour and 40 minutes at 180 degrees Celsius.
💡 Pro Tips
- ✓Mix your meat mixture to exactly 60-70% protein extraction (when it becomes sticky and holds together firmly) by mixing for 2-3 minutes - this creates the binding matrix that prevents the roll from falling apart when sliced.technique60-70% protein extraction
- ✓Use a 3:1 ratio of beef to pork (your recipe's 1.5kg:0.5kg is perfect) because pork's higher fat content (20-25%) provides moisture while beef provides structure and flavor intensity.ingredient3:1 ratio, 20-25% fat
- ✓Rest the assembled roll in refrigerator for 30-45 minutes before baking so proteins firm up and the bacon fat solidifies, creating better structural integrity during cooking.timing30-45 minutes
- ✓Use a meat thermometer to ensure internal temperature reaches exactly 160°F (71°C) - the dense roll construction means exterior browning occurs before interior is fully cooked.technique160°F internal temp
- ✓Tent with foil after 60 minutes of baking to prevent bacon from over-crisping while interior finishes cooking - bacon fat renders completely at 140°F but burns at 400°F surface temperature.timing60 minutes, 140°F fat render point
Share this recipe
Prep
30
min
Cook
100
min
Serves
6
people
Level
intermediate
Share this recipe
Oat flour creates the perfect meat roll texture because it absorbs 40% more moisture than regular flour without getting gummy.
Meat Roll
Indulge in the ultimate comfort food with this mouthwatering bacon-wrapped meat roll! Packed with flavorful ground beef and fragrant herbs, this dish is not only a feast for the senses but also easy to whip up. Elevate your dinner game and savor each juicy bite wrapped in crispy bacon goodness!
The Story
This bacon-wrapped behemoth is pure 1950s American ingenuity meets European roulade technique—German immigrants brought their sauerbraten rolling skills to post-war suburbia, where housewives discovered that wrapping everything in bacon made even the blandest ground beef sing like Sinatra, creating what food historians now call the 'casserole era's greatest triumph.'
Regional Twist
In Texas Hill Country, they swap the mushrooms for jalapeños and use sharp cheddar instead of mild cheese, then smoke the whole roll for two hours before finishing in the oven.
📝 Ingredients
Shopping List
- almonds (to taste)
- enough to cover bacon
- cheese (to taste)
- 1 egg
- fresh cilantro (to taste)
- 1 ½ kg ground beef
- ½ kg ground pork
- mushrooms (to taste)
- as needed potatoes
Pantry Items
Amounts also listed in instructions below
- bell peppers (to taste)
- garlic (to taste)
- mustard (to taste)
- oat flour (to taste)
- sea salt (to taste)
- seasoned salt (to taste)
👨🍳 Instructions
- 1
In a bowl, mix ground beef, ground pork, egg, sea salt, chopped garlic, chopped cilantro, oat flour, and mustard until well combined.
- 2
On a large sheet of aluminum foil, lay strips of bacon slightly overlapping.
- 3
Place the meat mixture on top of the bacon, spreading it out carefully to cover without breaking the bacon strips.
- 4
Add cheese on top, followed by a filling of sautéed mushrooms, toasted almonds, and diced bell peppers.
- 5
Roll the meat mixture tightly using the aluminum foil, compacting it as you go until fully rolled.
- 6
Place the roll on a baking tray with some potatoes.
- 7
Bake for 1 hour and 40 minutes at 180 degrees Celsius.
💡 Pro Tips
- ✓Mix your meat mixture to exactly 60-70% protein extraction (when it becomes sticky and holds together firmly) by mixing for 2-3 minutes - this creates the binding matrix that prevents the roll from falling apart when sliced.technique60-70% protein extraction
- ✓Use a 3:1 ratio of beef to pork (your recipe's 1.5kg:0.5kg is perfect) because pork's higher fat content (20-25%) provides moisture while beef provides structure and flavor intensity.ingredient3:1 ratio, 20-25% fat
- ✓Rest the assembled roll in refrigerator for 30-45 minutes before baking so proteins firm up and the bacon fat solidifies, creating better structural integrity during cooking.timing30-45 minutes
- ✓Use a meat thermometer to ensure internal temperature reaches exactly 160°F (71°C) - the dense roll construction means exterior browning occurs before interior is fully cooked.technique160°F internal temp
- ✓Tent with foil after 60 minutes of baking to prevent bacon from over-crisping while interior finishes cooking - bacon fat renders completely at 140°F but burns at 400°F surface temperature.timing60 minutes, 140°F fat render point