Formula

cooking_recipes
name	Meat Roulade
formula	roll out minced meat into a rectangular shape onto baking paper place some ingredients in the middle of the spread out meat roll the meat onto itself into a rolled up bun using the baking paper hold down the side of the spread out meat with one hand and with the other pull the baking paper up into the air in order to easily roll the meat into a cylinder or rectangle shape bake the rolled up meat with the ingredients inside an idea here is to first try to burn the roulade a little by using the maximum cooking power until the meat on the outside of the roulade becomes a protective shell for the purpose of not spilling the ingredients inside; similarly, it is a good idea to turn the roulade over a few times while cooking at the maximum available power for the same reason; after that, cooking the roulade at a lower and consistent power is advised in order to cook the insides of the roulade as well store the roulade serve by cutting slices off the roulade
verify	If the procedure is successful then the ingredients from inside the meat would not have spilled on the outside.
ingredients	minced meat, fillings (cheddar, spices, ham, vegetables)
utensils	oven or hot-air cooker baking paper (optional) rolling pin knife
image

Notes

a roulade is a very standard cooking primitive that can be used from deserts to main courses such as the formula shown here such that it is tough to attribute to an author in particular
- this formula was actually derived from a YouTube channel called Rosario Cooking but with the difference that pre-spiced meat was used instead that already contained many ingredients,
  - compared to the YouTube video, this recipe cooks the result right-away but it is possible to store the result as the YouTube video shows; cooking the formula right-away has the property of being able to store the result for longer in the fridge and if the roulade is appropriately sized, then it can be cooked all at once,
the baking paper is essential because minced meat has the funny property of actually being "sticky" and loves to stick to surfaces such that the baking paper helps to contain the shape of the minced meat as it is spread out; similarly when the meat is rolled up, the rolling-up processes involves holding one hand on the meat and then with the other pulling the side of the baking paper upward