Bacon-Wrapped Meatloaf with Sauteed Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 909 cal. | (43 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 67 g | (58 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 7.9 mg | (66 %) | ||
| Vitamin K | 158 μg | (263 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 22.1 mg | (184 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 147 μg | (49 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 20.4 μg | (45 %) | ||
| Vitamin B₁₂ | 7.2 μg | (240 %) | ||
| Vitamin C | 180 mg | (189 %) | ||
| Potassium | 1,424 mg | (36 %) | ||
| Calcium | 126 mg | (13 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 8.9 mg | (111 %) | ||
| Saturated fatty acids | 29 g | |||
| Uric acid | 293 mg | |||
| Cholesterol | 266 mg | |||
| Complete sugar | 9 g |
Ingredients
- For the meatloaf
- 800 grams mixed ground meat
- 1 shallot
- 1 Tbsp vegetable oil
- 2 eggs
- 1 White roll (from the day before)
- 1 tsp dried marjoram
- breadcrumbs (if needed)
- ground Caraway
- salt
- freshly ground peppers
- 6 leaves Green cabbage
- 10 slices Bacon
- For the vegetables
- 1 red Bell pepper
- 1 yellow Bell pepper
- 100 grams Leeks (only the green)
- 2 leaves Green cabbage
- 150 milliliters white wine
- 4 shallots
- 2 Tbsps butter
- Caraway
- salt
- freshly ground peppers
- parsley (for garnish)
Preparation steps
For the meatloaf: Soak the dinner roll in lukewarm water.
Peel and finely chop shallots. Heat the butter in a skillet. Add the shallots and cook until translucent. In a bowl, combine the ground meat with the shallots, eggs, soaked bread and marjoram. Add enough breadcrumbs to make a malleable mixture. Season with the caraway, and salt and pepper to taste.
Rinse the cabbage leaves and remove the hard veins. Cook in boiling salted water for 6-8 minutes. Drain and run cold water over to cool. Pat dry.
Lay the bacon slices side-by-side on a work surface. Lay the cabbage leaves on top. Add the meat mixture on top and shape into a 25-30 cm (approximately 10-12 inch) long roll. Wrap the bacon and cabbage around the meat to cover. Use a palette knife to transfer to a parchment-lined baking sheet and place seam-side down. Bake in a 180°C (approximately 350°F) oven until cooked through, about 45-50 minutes.
For the vegetables: Rinse the bell peppers, cut in half, remove seeds and white ribs and cut into diamond shapes.
Halve leeks lengthwise, rinse and also cut into diamond shapes. Rinse cabbage, remove hard veins and cut into diamond shapes. Heat the butter in a skillet. Add the cabbage and cook until starting to soften. Stir in the wine. Cover and allow to cook for 2-3 minutes. Stir in the bell peppers and leeks, and simmer, uncovered, for 4-5 minutes. The bell peppers and leeks should be al dente. Season with the caraway, and salt and pepper to taste. Divide the vegetables between warm plates and serve with slices of meatloaf. Garnish with parsley.
