Egg-Stuffed Meatloaf
Nutritional values
(Percentage of daily recommendation)
| Calorie | 580 cal. | (28 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.1 g | (4 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 9.4 mg | (78 %) | ||
| Vitamin K | 8.1 μg | (14 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 16.3 mg | (136 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 15.4 μg | (34 %) | ||
| Vitamin B₁₂ | 5.7 μg | (190 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 648 mg | (16 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 6.6 mg | (83 %) | ||
| Saturated fatty acids | 13.1 g | |||
| Uric acid | 179 mg | |||
| Cholesterol | 258 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 2 hard-boiled eggs
- 2 stale White rolls
- 1 onion
- 1 Tbsp vegetable oil
- 1 tsp chopped fresh thyme
- 1 tsp chopped fresh oregano
- 600 grams mixed Ground meat
- 1 tsp hot Mustard
- 1 egg
- salt
- freshly ground peppers
- vegetable oil (for greasing the baking dish)
Preparation steps
Preheat the oven to 180°C (approximately 350°F) top and bottom heat.
Peel the hard-boiled eggs. Soak the bread in lukewarm water. Squeeze the bread and tear into small pieces. Peel the onion, finely chop and sweat in a hot pan in 1 tablespoon oil. Remove pan from heat and let cool. Mix in the herbs.
Mix the ground meat with the onion mixture, the mustard, the well squeezed bread and season with salt and pepper. Place half of the mixture into a greased loaf pan, form a trough in the center, place the peeled eggs lengthwise over meat and cover with the remaining meat mixture. Brush with a little oil and bake in preheated oven for about 1 hour.
Then remove from the oven, carefully remove from the loaf pan and cut into slices. Serve with pasta and a fresh salad, if desired.
