Cold Meatloaf with Tomato and Pepper Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 881 cal. | (42 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 64 g | (55 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 10.9 mg | (91 %) | ||
| Vitamin K | 33.7 μg | (56 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 23.6 mg | (197 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 187 μg | (62 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 31.8 μg | (71 %) | ||
| Vitamin B₁₂ | 7.5 μg | (250 %) | ||
| Vitamin C | 114 mg | (120 %) | ||
| Potassium | 1,402 mg | (35 %) | ||
| Calcium | 348 mg | (35 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 7 mg | (47 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 9.5 mg | (119 %) | ||
| Saturated fatty acids | 24.7 g | |||
| Uric acid | 265 mg | |||
| Cholesterol | 437 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 2 kaiser rolls (from the day before)
- 2 onions
- 2 garlic cloves
- 1 Red Bell pepper
- 50 grams smoked Bacon
- 2 Tbsps Caper
- parsley (per 1 bunch)
- Chives (per 1 bunch)
- 100 grams Emmentaler cheese
- 2 Tbsps butter
- 1 kilogram mixed Ground meat
- 3 Tbsps breadcrumbs
- 5 eggs
- oregano (per 1/2 teaspoon)
- thyme (per 1/2 teaspoon)
- paprika (per 1/2 teaspoon)
- Caraway (per 1/2 teaspoon)
- 2 Tbsps Tomato paste
- 2 Tbsps Mustard
- 30 grams chopped Pistachio
- 6 slices cooked ham
- 5 Tbsps vegetable oil
- salt
- freshly ground peppers
- For the salad
- 150 grams yellow Cherry tomatoes
- 3 Tomatoes
- 1 yellow Bell pepper
- 200 grams lamb's lettuce
- 3 hardboiled eggs
Preparation steps
Tear the rolls into large pieces, place in a bowl, and soak in lukewarm water. Peel the onion and garlic and chop finely. Halve the pepper, remove the seeds, rinse, and finely dice. Chop the capers. Rinse the parsley and chives and finely chop. Melt the butter in a skillet. Finely dice the bacon and add to the pan along with the onions, garlic and peppers and sauté until tender. Drain the bread and knead it along with two eggs, the oregano, thyme, paprika and caraway seeds, the tomato paste, mustard, half the pistachios, the onion mixture, salt and pepper.
Preheat the oven to 180°C (approximately 350°F). Remove 400 grams (approximately 3/4 pound), and set aside. Brush a large, long piece of aluminum foil with 1 tablespoon of oil and with a rolling pin, roll the meat mixture about 1.5 cm (approximately 3/4-inch) thick. Place the sliced cheese on the meat mixture in a single layer and top with the sliced of ham. Using the foil overhang, roll the mixture up to enclose the cheese and ham and seal the ends. Brush the bottom of a large roasting pan with 2 tablespoons oil, slip in the foil package and bake 80 minutes. Heat the remaining oil in a skillet. Form the reserved meat mixture into 12 small meatballs and saute until golden brown, crisp and cooked through. Remove and let cool.
Let the meatloaf cool in the roasting pan, remove the foil and cut into slices. For the salad: Halve the peppers, remove the seeds and coarsely chop. Rinse and quarter the tomatoes. Rinse the lettuce thoroughly, drain well. Stick a cherry tomato into each meatball, and divide among the plates along with the sliced meatloaf, lettuce, peppers, and tomatoes. Peel the eggs, and slice, divide among the plates and sprinkle with the remaining pistachios.
