Mosaic Meat loaf and Father's day

On some special occasions my dad used to cook a mosaic meat loaf which was very tasty and as kids we liked it very much. He doesn't usually cook, but this was a special recipe from a book called Cookbook for Men - which assumed the recipes would not be very complicated but get you with a delicious result. And it served its purpose.

I thought we should have it for the Father's day Sunday together with another Bulgarian classic - a meat loaf called Stephanie roll, which was also favourite of many kids I knew, including me :)

The two meatloaves have almost the same ingredients, but being able to compare them in the same time, the mosaic roll won.
I substituted the frankfurters used in the original recipe with Chorizo sausages for more flavour and because I actually had some leftover of them :)

Mosaic Roll

Products:

(serves 8, makes two loaf tins)

400 g pork mince

300 g beef mince 

100 ml water

200 g Chorizo sausages

200 g mushrooms - grilled an cubed or shallow fried for a while

100 g mature Cheddar cubed

100 g smoked Bavarian processed cheese - cubed

2 medium sized parboiled carrots - cubed

3 pickled gherkins finely cubed

1-2 boiled eggs - cubed

1/2 tsp ground cumin

1 tbsp dried leaves of a herb called summer savory (you can use fresh thyme or oregano as well)

2 raw eggs

70 g butter

1 tsp cracked black pepper

1 tsp salt

 Method:

Knead all ingredients together until everything is smooth and well blended. Place it in a lined loaf tin and cover the top with foil. Bake at 200 degrees C for 20 minutes, then uncover and continue baking until ready (some 20 minutes more). Serves and enjoy!

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There are different versions of the Stephanie roll mainly as much as the households prefer to have it. This is our version of it.

Stephanie Roll 

 Products: 

400 g beef mince 

400 g pork mince

150 ml water

2 raw eggs

1/2 tsp ground cumin

1 tbsp dried leaves of a herb called summer savory (or fresh thyme or oregano)
1 tsp salt

2-3 parboiled carrots - cut in rolls or cubed

3 boiled eggs - whole

5-6 pickled gherkins

(optional vegetables as green peas, stripes fresh peppers etc)

Method:

Knead well the first seven ingredients until smooth.

Lay the mix flat on a mat, covered with cling film so it does not stick to the mat and is easy to roll after wards. Shape it in the form of a rectangle wide as much as your loaf tin is long and a bit longer than wide. 

Place the rest of the ingredients on the left hand side over the meat, they need to hold about 1/3 of the total size of the meat rectangle to be rolled well. The boiled eggs are placed one after the other and the rest of the ingredients are scattered around them in a stripe-like shape.

(The process reminds rolling s sushi roll, but imagine it on a bigger scale)

Start from the left hand side - the one where the ingredients are closer to - and roll with the help of the mat.

Transfer to the lined loaf tin. Cover the top with foil and bake at 200 degrees C for the first 15 minutes, then uncover and bake at 180 degrees for the remaining 30 minutes.