Cold Meatloaf with Tomato and Pepper Salad

0
Average: 0 (0 votes)
(0 votes)
Cold Meatloaf with Tomato and Pepper Salad
share Share
print
bookmark_border Copy URL
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 30 min.
Preparation
Calories:
881
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie881 cal.(42 %)
Protein57 g(58 %)
Fat64 g(55 %)
Carbohydrates21 g(14 %)
Sugar added0 g(0 %)
Roughage4.9 g(16 %)
Vitamin A0.7 mg(88 %)
Vitamin D2.4 μg(12 %)
Vitamin E10.9 mg(91 %)
Vitamin K33.7 μg(56 %)
Vitamin B₁0.9 mg(90 %)
Vitamin B₂0.9 mg(82 %)
Niacin23.6 mg(197 %)
Vitamin B₆1 mg(71 %)
Folate187 μg(62 %)
Pantothenic acid2.6 mg(43 %)
Biotin31.8 μg(71 %)
Vitamin B₁₂7.5 μg(250 %)
Vitamin C114 mg(120 %)
Potassium1,402 mg(35 %)
Calcium348 mg(35 %)
Magnesium104 mg(35 %)
Iron7 mg(47 %)
Iodine32 μg(16 %)
Zinc9.5 mg(119 %)
Saturated fatty acids24.7 g
Uric acid265 mg
Cholesterol437 mg
Complete sugar7 g

Ingredients

for
6
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
How healthy are the main ingredients?
hamEmmentaler cheeseTomato pasteMustardPistachioonion

Preparation steps

1.

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.

2.

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.

3.

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.