Lamb Meatloaf Stuffed with Spinach
Nutritional values
(Percentage of daily recommendation)
| Calorie | 511 cal. | (24 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 109.8 μg | (183 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 21.3 mg | (178 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 158 μg | (53 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 9.8 μg | (22 %) | ||
| Vitamin B₁₂ | 4.9 μg | (163 %) | ||
| Vitamin C | 115 mg | (121 %) | ||
| Potassium | 1,338 mg | (33 %) | ||
| Calcium | 111 mg | (11 %) | ||
| Magnesium | 118 mg | (39 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 6.6 mg | (83 %) | ||
| Saturated fatty acids | 6.1 g | |||
| Uric acid | 347 mg | |||
| Cholesterol | 187 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 150 grams fresh Spinach
- salt
- 2 day-old kaiser rolls
- 750 grams small waxy potatoes
- 2 garlic cloves
- 80 grams Feta
- 50 grams Pine nuts
- 1 kilogram Ground lamb
- 2 tsps medium-hot Mustard
- 2 eggs
- ½ tsp fresh oregano
- freshly ground peppers
- 2 Red Bell pepper
- 3 Tbsps olive oil
- 1 Tbsp rosemary
Preparation steps
Rinse the spinach, trim and blanch in boiling salted water until wilted. Drain, rinse under cold water until cool, squeeze out excess liquid and chop coarsely. Soak the rolls in lukewarm water. Preheat the oven to 200°C (approximately 400°F). Grease a baking sheet or large baking dish.
Scrub the potatoes thoroughly and cook for about 25 minutes in boiling salted water, until fork-tender.
Peel the garlic, mince and mix with the crumbled feta. Dry toast the pine nuts in a frying pan then remove and let cool. Add to the feta mixture along with the spinach and season with salt and pepper.
Squeeze excess water from the rolls and mix with the ground meat, mustard, eggs and oregano. Season with salt and pepper. Shape 2/3 of the mixture into a loaf, make a trough in the center, fill with spinach mixture and cover with the remaining meat mixture.
Transfer to the prepared pan and bake for about 60 minutes.
Meanwhile, drain and peel the potatoes. Rinse the peppers, cut in half, remove the seeds and core and cut into wedges. Toss with the potatoes, oil and rosemary and season with salt. Roast in the oven for the last 30 minutes of the cooking time, stirring occasionally. Slice the meatloaf and serve with the roasted vegetables.
