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Cheesy Stuffed Meat Rolls with Mashed Potatoes
A simple and inexpensive recipe for a delicious dinner, perfect for families.
From YouTube · Jan 1, 2026
A simple and inexpensive recipe for a delicious dinner, perfect for families.
30 min
Prep time
45 min
Cook time
1 hr 15 min
Total time
4
Yield
Ingredients
30 ingredients- VEGETABLE AND EGG FILLING
- 4 large eggs
- 1 medium onion, finely chopped
- 1 red bell pepper, finely diced
- 1 medium carrot, finely diced or grated
- 2 garlic cloves, minced
- 2 pickled cucumbers, finely chopped
- 3 tbsp mayonnaise
- 2 tbsp chopped fresh parsley
- 1 tbsp vegetable oil
- Salt and black pepper, to taste
- MEAT ROLLS
- 450g ground meat
- 2 tbsp tomato paste
- 1 tbsp mustard
- 3 tbsp plain flour
- 1/2 tsp sweet paprika, or to taste
- Salt and black pepper, to taste
- 100g cheese, grated
- 80g mozzarella, grated
- Olive oil, for greasing
- GLAZE
- 2 tbsp tomato paste
- 20ml soy sauce
- 1 tsp mustard
- 1 tbsp olive oil
- POTATO AND MUSHROOM SIDE
- 3 medium potatoes, peeled and chopped
- 30g butter, plus more for the mushrooms if needed
- 200g mushrooms, sliced
- 50g Parmesan, finely grated
- 2 green onions, sliced, for serving
- Salt and black pepper, to taste
Method
27 steps- Place the eggs in a saucepan, cover with cold water and bring to a boil.
- Cook the eggs for 9–10 minutes, then cool them in cold water, peel and finely chop or grate.
- Preheat the oven to 190°C conventional or 170°C fan.
- Lightly grease a medium baking dish with olive oil.
- Heat the vegetable oil in a frying pan over medium heat.
- Add the onion, bell pepper and carrot and cook for 5–6 minutes, until softened.
- Add the garlic and cook for another 30 seconds.
- Remove the vegetables from the heat and allow them to cool slightly.
- Combine the cooked vegetables with the eggs, pickled cucumbers, mayonnaise and parsley.
- Season the filling with salt and black pepper.
- Place the ground meat in a separate bowl.
- Add the tomato paste, mustard, flour, paprika, salt and black pepper and mix until evenly combined.
- Divide the meat mixture into four equal portions.
- Flatten each portion into a rectangle approximately 1cm thick.
- Place some filling down the centre of each rectangle and add some of the grated cheese and mozzarella.
- Fold and roll the meat around the filling, then pinch the seams and ends closed.
- Arrange the rolls seam-side down in the prepared baking dish.
- Mix the tomato paste, soy sauce, mustard and olive oil for the glaze.
- Brush half of the glaze over the meat rolls.
- Bake for 25 minutes.
- Brush the rolls with the remaining glaze and bake for another 10–15 minutes, until browned and the centres reach at least 71°C.
- While the rolls bake, boil the potatoes in salted water for 15–20 minutes, until tender.
- Drain the potatoes and mash them with the butter and Parmesan.
- Season the mash with salt and black pepper.
- Sauté the sliced mushrooms in a little butter or oil for 6–8 minutes, until golden.
- Rest the cooked meat rolls for 5 minutes.
- Serve the rolls with the Parmesan mash and mushrooms, garnished with green onions.
Additional tips
- Contains egg, milk, soya, mustard and gluten. Check the soy-sauce label because formulations vary. Cook the centre of each ground-meat roll to a safe internal temperature of at least 71°C.
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