Bacon-Wrapped Meatloaf with Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 872 cal. | (42 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 64 g | (55 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 34.1 μg | (57 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 17.4 mg | (145 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 4.5 μg | (150 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 1,594 mg | (40 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 6.4 mg | (80 %) | ||
| Saturated fatty acids | 26.6 g | |||
| Uric acid | 206 mg | |||
| Cholesterol | 164 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 1 onion
- 1 garlic clove
- 250 grams Celery root
- 1 Tbsp butter
- salt (and)
- freshly ground peppers
- 2 slices day-old Toast
- 500 grams Ground meat
- 1 medium egg
- 1 tsp Mustard
- 2 Tbsps vegetable oil
- 150 grams Bacon
- 800 grams small potatoes
- 2 lemons
- 1 sprig rosemary
- 2 sprigs thyme
Preparation steps
Peel the onion, garlic and celery root and dice finely. Rinse the celery leaves and set aside for garnish. Heat the butter in a pan and cook the onions, garlic and celery cubes over low to medium heat for 2-4 minutes. Season with salt and pepper. Remove the crust from the bread and soak in water. In a bowl, mix the ground beef with the egg, mustard and the cooked onion mixture. Squeeze out the bread and add. Mix well and season with salt and pepper.
Preheat the oven to 180°C (approximately 350°F). Brush a roasting pan with oil.
Shape the meat mixture into a long loaf and wrap with slices of bacon. Place on the roasting pan.
Peel the potatoes and mix in a bowl with the remaining oil (1 tablespoon). Squeeze the juice of 1 lemon. Rinse the rosemary and thyme, shake dry and chop the needles. Mix the herbs with the lemon juice and 1 tablespoon salt and add to the potatoes. Pour the seasoned potatoes onto the roasting pan. Roast in the hot oven on the middle rack for 55-60 minutes, until the potatoes and meatloaf cooked. Turn the potatoes as needed during cooking.
To serve, place the meatloaf and potatoes on a serving platter and garnish with celery leaves and lemon slices.
