Herby Pork and Beef Meatloaf

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Herby Pork and Beef Meatloaf
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Health Score:
7,8 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 5 h. 5 min.
Ready in
Calories:
448
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie448 kcal(21 %)
Protein27.17 g(28 %)
Fat31.26 g(27 %)
Carbohydrates13.26 g(9 %)
Sugar added6.47 g(26 %)
Roughage1.13 g(4 %)
Vitamin A72.39 mg(9,049 %)
Vitamin D0.63 μg(3 %)
Vitamin E1.81 mg(15 %)
Vitamin B₁0.42 mg(42 %)
Vitamin B₂0.27 mg(25 %)
Niacin12.42 mg(104 %)
Vitamin B₆0.75 mg(54 %)
Folate27.25 μg(9 %)
Pantothenic acid0.89 mg(15 %)
Biotin1.6 μg(4 %)
Vitamin B₁₂1.14 μg(38 %)
Vitamin C9.33 mg(10 %)
Potassium533.17 mg(13 %)
Calcium82.86 mg(8 %)
Magnesium44.13 mg(15 %)
Iron1.87 mg(12 %)
Iodine10 μg(5 %)
Zinc3.45 mg(43 %)
Saturated fatty acids6.01 g
Cholesterol96.91 mg

Ingredients

for
8
For the Meatloaf
¼ cup milk
cup white Bread (crusts removed and cubed)
3 tablespoons vegetable oil
2 onions (chopped)
2 cloves garlic (finely chopped)
16 ounces ground Beef
16 ounces ground Pork
2 teaspoons fennel seeds
1 tablespoon Dijon mustard
1 egg (beaten)
0.333 cup white wine
¼ cup fresh parsley (roughly chopped)
2 tablespoons fresh thyme (chopped)
14 leaves Sage (6 roughly chopped, 8 whole)
kosher salt (to taste)
freshly ground Black pepper (to taste)
3 tablespoons honey
For the Herb Sauce
4 tablespoons parsley (chopped)
2 tablespoons cilantro (chopped)
1 tablespoon Tarragon (chopped)
1 clove garlic (crushed)
1 tablespoon Caper (chopped)
1 tablespoon Dijon mustard
cup olive oil
lemon juice (from one lemon)
kosher salt (to taste)
freshly ground Black pepper (to taste)
How healthy are the main ingredients?
oniongarlicBeefPorkeggparsley

Preparation steps

1.
For the Meatloaf:
2.
Preheat the oven to 300º F / 150º C. Grease and line 2 lb loaf tin.
3.
Sprinkle the milk over the bread and set aside. Heat the oil in a large pan and gently cook the onions until soft but not brown. Add the garlic and cook 1 minute longer or just until fragrant. Turn off the heat.
4.
Mix the beef, pork, fennel seeds, mustard, egg and wine in a large bowl with the soaked bread and the onion mixture. Add the parsley, thyme and chopped sage, season with salt and pepper and mix thoroughly. Press the mixture into the loaf tin, then arrange the whole sage leaves on top and cover with tin foil. Place the loaf tin in a roasting tin, pour in about 1 1/2 inches of boiling water and place in the oven.
5.
Cook the meatloaf for 1 hour and 45 minutes. Remove tin foil and brush the honey over the surface of the meatloaf. Return to the oven and continue cooking for 20 minutes or until a skewer inserted in the middle of the meatloaf comes out clean. Remove the tin from the oven and let it cool, then chill for at least 2 hours.
6.
For the Herb Sauce:
7.
Blend all the ingredients together in a food processor and season with salt and pepper. Serve the meatloaf cold with the herb sauce alongside.