Bacon-Wrapped Stuffed Meat Rolls 

Ingredients (Serves 4–6)

For the meat filling

• 700 g (1.5 lb) ground pork or a mix of pork and beef

• 1 small onion, thinly sliced

• 3 cloves garlic, minced

• 2 tablespoons fresh dill, finely chopped

• 2 tablespoons fresh parsley, finely chopped

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon paprika

• ½ teaspoon dried thyme or oregano

• 1 tablespoon Dijon mustard (optional, for extra depth)

For wrapping

• 10–12 slices bacon (thin to medium cut)

For brushing (optional)

• 1–2 tablespoons olive oil or melted butter

For serving

• Mustard or honey-mustard sauce

• Fresh herbs for garnish

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Instructions

1. Prepare the filling
   In a large bowl, combine the ground meat, sliced onion, garlic, dill, parsley, salt, pepper, paprika, thyme, and Dijon mustard (if using). Mix gently until just combined. Do not overmix, or the meat will become dense.

2. Shape the rolls
   Divide the meat mixture into even portions. Shape each portion into a compact log, about the size of a thick sausage.

3. Wrap with bacon
   Lay bacon slices slightly overlapping on a cutting board. Place one meat roll at the edge and roll it tightly so the bacon fully wraps around the meat. Secure with toothpicks if needed.

4. Preheat the oven
   Preheat your oven to 190°C (375°F). Line a baking tray with parchment paper or lightly grease it.

5. Bake
   Arrange the bacon-wrapped rolls seam-side down on the tray. Brush lightly with olive oil or melted butter.
   Bake for 35–45 minutes, turning once halfway, until the bacon is golden and crispy and the internal temperature reaches 70°C (160°F).

6. Optional browning
   For extra crispiness, switch to broil (grill) mode for 2–3 minutes at the end, watching closely to avoid burning.

7. Rest and serve
   Remove from the oven and let rest for 5 minutes. Slice or serve whole. Garnish with fresh dill and serve with mustard or honey-mustard sauce.