Barbecue Meatloaf with Mashed Potatoes and Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 970 cal. | (46 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 53 g | (46 %) | ||
| Carbohydrates | 70 g | (47 %) | ||
| Sugar added | 18 g | (72 %) | ||
| Roughage | 9 g | (30 %) |
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 64 μg | (107 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 27 mg | (225 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 132 μg | (44 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 30 μg | (67 %) | ||
| Vitamin B₁₂ | 7 μg | (233 %) | ||
| Vitamin C | 62 mg | (65 %) | ||
| Potassium | 2,516 mg | (63 %) | ||
| Calcium | 233 mg | (23 %) | ||
| Magnesium | 162 mg | (54 %) | ||
| Iron | 8.2 mg | (55 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 9.8 mg | (123 %) | ||
| Saturated fatty acids | 26.1 g | |||
| Uric acid | 382 mg | |||
| Cholesterol | 227 mg | |||
| Complete sugar | 32 g |
Ingredients
- For the barbecue sauce
- 250 grams Ketchup
- 150 milliliters Beef broth
- 3 Tbsps strong Coffee
- 3 garlic cloves
- 2 Tbsps Molasses
- 1 Tbsp soy sauce
- 1 Tbsp sharp Mustard
- 1 Tbsp lemon juice
- 1 tsp ground paprika (sweet)
- ¼ tsp cayenne pepper
- ½ tsp ground ginger
- salt
- For the meatloaf
- 800 grams mixed Ground meat
- 1 onion
- 20 grams butter
- 1 kaiser roll (day old)
- 1 egg
- 2 Tbsps Tomato paste
- 1 tsp Mustard
- salt
- freshly ground peppers
Preparation steps
For the barbecue sauce: Peel garlic and process with a little salt into a paste.
Combine all ingredients with the garlic paste in a pot and leave to simmer for about 15 minutes. Let barbecue sauce sit overnight.
For the meatloaf: Soak bread in water. Peel onion, chop finely and sauté in butter. Combine ground meat in a bowl with onion, squeezed out bread, egg, tomato paste, mustard and spices. Knead together and shape into a beautiful loaf. Place loaf in a greased loaf pan and cook in the oven at 180°C (approximately 350°F) for 60 minutes. About 10 minutes before the end of cooking time, brush top of meatloaf thickly with barbecue sauce and finish cooking.
For the mashed potatoes: Peel potatoes and cook in boiling salt water for about 25 minutes. Drain and mash with butter and milk with a potato masher and stir, season to taste with salt, pepper and nutmeg and stir in chives.
For the vegetables: Peel carrots and cut diagonally into slices.
Rinse green beans and trim ends.
First, cook carrots in boiling salted water for about 8 minutes. Remove with a slotted spoon, rinse under cold water and drain well.
Then add 1 tablespoon salt to the cooking water and cook beans for about 10 minutes. Drain, immediately rinse under cold water, then drain again.
To serve carrots and beans, toss with hot butter and season with salt and pepper.
Cut the baked meatloaf into slices and serve with mashed potatoes and vegetables, serving extra barbecue sauce on the side.
