How to make
Knead the minced meat with the spices, salt, the egg soaked in warm water and then the squeezed bread and finely grated quarter of an onion.
Leave it for a few hours and knead it again.
Chop the leek and the other quarter of the onion and fry them in the fat. Clean the mushrooms, cut them and put them on the heat, by sauteing for a minute or two.
Add salt and season the finished stuffing with a little black pepper.
Take a piece of cling film or aluminum foil and spread it out on the kitchen counter or use a large cutting board.
Spread out the flavored minced meat in a rectangular shape in an even layer. Spread out the filling and roll it up, by catching one end of the foil and pushing it towards the center.
Seal it well and as it is wrapped in foil, leave in the fridge to set for about an hour.
Heat the oven to 360°F (180°C).
Unroll the prepared savory roll carefully on a greased tray, or onto baking paper.
Spread it generously with beaten egg white and bake for about 40 minutes, or until it has nicely browned. It will also depend on whether you made the minced meat roll short and thick or longer and thinner.
Toward the end of baking, prepare the quick sauce for the dish. For it, just heat up a nice thick cooking cream on low to medium heat. Crumble in the blue cheese and stir, until it has melted and a smooth mixture is obtained. The amount of cheese you will add, depends on the intensity of flavor you want to achieve. Add salt only if needed.
Serve the Meat Roll with Mushrooms and Blue Cheese Sauce sliced and poured with the aromatic sauce.
Enjoy your meal!
