Orloff roast: veal roast with cheese and bacon, easy and festive
Orloff roast is the roast of family celebrations in Belgium: a veal roast sliced like an accordion, with a slice of cheese and a slice of bacon in each cut. At the table, each portion is already ready. Here is how to make it at home, with a creamy sauce and simple oven settings.
- 6 people for a 1.2 kg roast
- Pre-cooked roast, sliced, then filled
- 180 °C in fan mode
- Can be filled in the morning for the evening
Appliance and settingInduction hob, then fan oven 180 °C
Ingredients
The family party roast
The Orloff roast is made in two cooking stages. The first cooks the veal three-quarters of the way through. Then it is sliced and filled with cheese and bacon, and the second cooking melts everything together under a creamy sauce. In between, the roast can wait in the fridge: it's the ideal dish when you're entertaining.
The steps
- Brown the roast. Take it out of the fridge 30 minutes beforehand. Preheat the oven to 180 °C fan. In a casserole or ovenproof frying pan, heat the butter and oil on level 8 and brown the roast on all sides, 6 to 8 minutes in total. Season with salt and pepper.
- Pre-cook in the oven. Add the thyme and 5 cl of white wine, then put it in on shelf 2 for about 40 minutes, until it reaches 60 °C at the centre on the probe. Let it cool for 20 minutes: a warm roast slices much more neatly.
- Make the sauce. Meanwhile, soften the sliced onions in the casserole with the cooking juices, on level 5, for 5 minutes. Add the sliced mushrooms and let them brown for 5 minutes. Pour in the remaining wine, let it reduce for 2 minutes, then add the stock and cream. Let it thicken for 5 minutes on level 4.
- Slice concertina-style. Remove the string. With a large knife, cut the roast into 8 even slices, without cutting all the way through: leave about 1 cm of meat at the bottom so everything stays attached.
- Fill. Slide a slice of cheese and a slice of bacon into each cut, folded if necessary. Tie the roast back up with two or three turns of string.
- Coat and bake. Place the roast in a dish, pour the sauce around it and a little over the top, and sprinkle with grated cheese. Bake for 20 to 25 minutes at 180 °C on shelf 2, until 65 °C at the centre.
- Grill if needed. For a well-browned top, finish with 3 minutes under the grill, keeping a close eye on it.
Appliance settings
| Step | Appliance and mode | Setting | Duration |
|---|---|---|---|
| Brown the roast | Induction hob | Level 8 | 6 to 8 min |
| Pre-cooking | Oven, fan-assisted | 180 °C, shelf level 2 | 40 min, 60 °C at centre |
| Mushroom sauce | Induction hob | Level 5, then 4 | 15 min |
| Final cooking | Oven, fan-assisted | 180 °C, shelf level 2 | 20 to 25 min, 65 °C at centre |
| Final cooking (variation) | Oven, conventional heat | 200 °C, shelf level 2 | 20 to 25 min |
| Gratinate | Grill | Maximum power, shelf level 3 | 3 min, keep an eye on it |
If the roast comes straight from the fridge for the final cooking, allow 10 minutes more and cover it with foil for the first 15 minutes.
Variations
- With pork : a pork loin roast works too, cooked to 65 °C at the par-cook stage and 70 °C at the end.
- With Ardennes ham : smokier than the bacon, with a Belgian abbey cheese.
- Port sauce : replace the white wine with 10 cl of port and add a spoonful of mustard to the cream.
- Individual version : veal escalopes rolled around the cheese and bacon, 20 minutes in the oven.
Storage and advance preparation
For Christmas Eve, do the par-cooking, the sauce and the stuffing the morning or even the day before, and keep everything in the fridge, covered. On the evening, allow 30 to 35 minutes of cooking. Leftovers keep 2 days in the fridge and reheat for 15 minutes at 160 °C, covered. Avoid freezing, which makes the cheese grainy.
Choose a cheese that melts well but doesn't run too much: a young Gouda or a Passendale are perfect. And serve the Orloff roast with a gratin dauphinois : both cook at the same temperature, in the same oven.
Which appliance?
For a stuffed roast, you need even fan heat (especially if you're baking a gratin at the same time) and a grill that browns quickly. Good news: that's the core of every multifunction oven.
A large oven with divider
The 76-litre Samsungs with Twin Convection: NV7B4430ZAB (pyrolytic, Wi-Fi) and NV7B45305AS (Dual Cook Flex, two-door opening for cooking two dishes at two temperatures).
£879.99 and £979.99
A pyrolytic oven with 3D fan heat
Siemens HB574ABR3F (iQ300, 3D forced air, cookControl10) or Bosch HBA571BB4 (Series 2, Hotair 3D, AutoPilot 10).
£809.99 and £649.99
Pyrolytic on a budget
Indesit IO275PX (pyrolytic, Turn&Go) or Candy CA6N3B3YTX (78 litres, up to 300°C, Wi-Fi).
£399.99 and £499.99
Public prices noted on 15 October 2026: the product page is definitive, and Nimesclub members often get a reduced price.
Multifunction ovens in store
Built-in oven SAMSUNG NV7B4430ZAB€879.00
SAMSUNG NV7B45305AS Built-in Oven€979.00
Built-in oven SIEMENS HB574ABR3F€543.00
Built-in Oven BOSCH HBA571BB4€649.00
INDESIT IO275PX built-in oven€399.00
Built-in oven CANDY CA6N3B3YTX€499.00Another gratin the whole family loves: the chicory au gratin. And to go with the roast, some homemade croquettes.
Frequently asked questions
Why par-cook the roast before stuffing it?
A raw roast is hard to slice, and the cheese would melt long before the centre was cooked. By par-cooking it to three quarters, the meat slices cleanly, and the second cooking is mainly to melt the cheese and finish the meat.
What core temperature for veal?
For pink, tender veal, aim for 60 °C at the core after par-cooking, then 65 to 68 °C at the end. Above 70 °C, veal becomes dry.
Can you make the Orloff roast in advance?
Yes, that's actually its great advantage. Par-cook, slice and stuff the roast in the morning, keep it in the fridge, covered, and finish cooking at the last moment, with 10 minutes more.
The right oven makes all the difference
Steam ovens, pyrolytic ovens, induction hobs: come and see them at our Temploux store, or ask our expert salesperson for advice.
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