Rollo de carne – ham and cheese meatloaf roll in chipotle sauce

Ingredients for 4 portions

• 750 gBeef mince
• 50 gBreadcrumbs
• 1Egg
• ½Yellow onion, finely chopped
• 2 clovesGarlic, finely chopped
• to tasteSalt
• to tasteBlack pepper
• 150 gHam, sliced
• 150 gChihuahua cheese, sliced
• 2 tbspRapeseed oil
• 5Tomatoes
• 2Chipotle peppers in adobo
• ½Yellow onion, for the sauce
• 1 cloveGarlic, for the sauce
• ≈ 250 mlWater
• 1 cubeChicken stock

On the side

• 800 gPotato, floury
• 150 mlMilk
• 2 tbspButter

Method

1. Heat the oven to 180 °C. In a bowl, mix the beef with the breadcrumbs, egg, onion, garlic, salt and pepper, using your hands, until well combined.
2. Pat the meat out on a large sheet of cling film into a rectangle about 25 × 30 cm. Cover it with the ham, then the cheese, leaving a border, and roll it up from a short side, using the film to help. Press the ends closed.
3. Grease an ovenproof dish with half the oil and lift the roll into it, peeling off the film, seam side down.
4. Bake for 50 minutes, until browned and cooked through.
5. Meanwhile, peel the potatoes, cut them into chunks and put them in a pan of salted water.
6. Boil the potatoes until tender, about 20 minutes.
7. Blend the tomatoes with the chipotles, the onion and garlic for the sauce, the water and the stock cube. Heat the rest of the oil in a saucepan and pour in the sauce.
8. Simmer the sauce over a low heat for 10 minutes, until slightly thickened. Season with salt.
9. Drain the potatoes and mash them with the hot milk, the butter and some salt until smooth.
10. Let the roll rest for 5 minutes, then cut it into thick slices.
11. Serve the slices with the chipotle sauce spooned over and the mash alongside.

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