Egg-Stuffed Meatloaf with Tomato Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,417 cal. | (67 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 123 g | (106 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 7.9 mg | (66 %) | ||
| Vitamin K | 49.6 μg | (83 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 24.5 mg | (204 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 175 μg | (58 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 30.1 μg | (67 %) | ||
| Vitamin B₁₂ | 8.1 μg | (270 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 1,418 mg | (35 %) | ||
| Calcium | 133 mg | (13 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 6.1 mg | (41 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 9.5 mg | (119 %) | ||
| Saturated fatty acids | 51.9 g | |||
| Uric acid | 298 mg | |||
| Cholesterol | 468 mg | |||
| Complete sugar | 11 g |
Ingredients
- For the meatloaf
- 2 day-old White rolls
- 1 onion
- 2 garlic cloves
- 2 Tbsps vegetable oil
- 2 eggs
- 1 tsp medium-hot Mustard
- 800 grams mixed Ground meat
- salt
- freshly ground peppers
- 1 stalk Leeks
- 1 Tbsp butter
- 4 Tbsps Crème fraiche
- Nutmeg (freshly grated)
- 300 grams Bacon
- 3 soft-boiled eggs
- For the tomato sauce
- 1 garlic clove
- 1 Tbsp olive oil
- 500 grams diced Tomatoes (canned)
- sugar (to taste)
Preparation steps
Soak bread slices in lukewarm water. Peel and finely chop onion and garlic and sauté in hot oil until translucent. Squeeze excess water from bread and knead with onion, garlic, eggs, mustard and ground meat. Season well with salt and pepper.
Preheat oven to 200°C (approximately 400°F).
Halve leek lengthwise, rinse and briefly blanch outer leaves in salted water. Drain and lightly squeeze excess moisture from leaves. Cut remaining portion of leek into thin strips and sauté briefly in hot butter. Allow leek strips to cool, mix with the crème fraîche and season with salt, pepper and nutmeg. Place half of the bacon slices side by side, overlapping slightly, and spread with half the leek cream mixture. Top with peeled eggs and spread with remaining leek cream mixture. Partially roll bacon slices around just to cover eggs. Set out remaining bacon slices and leek leaves slightly overlapping with partially-rolled bacon slices, and cover with half the ground meat mixture. Press ground meat mixture flat and roll bacon around to cover. Spread remaining meat mixture on bacon slices and roll into loaf shape to cover ground meat. Place meatloaf on a baking sheet lined with parchment paper and bake 60-70 minutes. Cover meatloaf with aluminum foil if surface gets too brown.
For the tomato sauce, peel garlic, chop finely and sauté in hot oil until translucent. Add tomatoes to garlic, season with salt, pepper and sugar to taste and simmer 5-8 minutes.
Spread tomato sauce on a serving dish. To serve, slice meatloaf and place on tomato sauce.
