Italian Meatloaf with Filling
Italian Meatloaf with Filling - Italian Meatloaf with Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 661 cal. | (31 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 43.8 μg | (73 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 19.7 mg | (164 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 19.2 μg | (43 %) | ||
| Vitamin B₁₂ | 5.9 μg | (197 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 1,030 mg | (26 %) | ||
| Calcium | 357 mg | (36 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 8.7 mg | (109 %) | ||
| Saturated fatty acids | 15.6 g | |||
| Uric acid | 228 mg | |||
| Cholesterol | 282 mg | |||
| Complete sugar | 9 g |
Ingredients
- For the meatloaf
- 3 eggs
- 1 onion
- 300 grams Ground beef
- 300 grams Ground veal
- 3 Tbsps freshly chopped parsley
- 3 Tbsps breadcrumbs
- salt
- peppers (from the mill)
- 1 carrot
- 100 grams freshly grated Parmesan
- Pastry flour (to tack)
- 4 Tbsps olive oil
- For the tomato sauce
- 2 garlic cloves
- 3 Tbsps olive oil
- 1 can peeled Tomatoes (About 425 g)
- 1 bay leaf
- 1 tsp sugar
Preparation steps
Hard boil 2 eggs, remove from heat, let cool and peel.
Peel onion and chop finely. Mix minced meat with onion, 1 tablespoon parsley, remaining egg and breadcrumbs in a bowl and season well with salt and pepper.
Place meat mixture onto a lightly floured work surface and press to flatten into an elongated rectangle about 2 cm thick.
Peel carrot and cut into small cubes. Cut eggs lengthwise then into quarters. Divide carrot, eggs and remaining parsley on meat mixture and sprinkle with Parmesan. Gently roll all to shape into a loaf and carefully coat in a little flour.
Coat a suitable pan with olive oil and fry meatloaf until completely brown. Carefully remove and place in a roasting pan or casserole of matching size.
For the tomato sauce, peel garlic and finely chop. Fry garlic in hot olive oil in a saucepan. Stir in tomatoes and 1 cup of water. Add bay leaf, season with salt and pepper and simmer on low heat for 30 minutes.
Pour tomato sauce over meatloaf, boil, cover and let simmer for about 45 minutes, while repeatedly dousing meatloaf with tomato sauce. Cut into slices.
