Meatloaf
Meatloaf - Meatloaf with Parsley
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,239 cal. | (154 %) | ||
| Protein | 206 g | (210 %) | ||
| Fat | 241 g | (208 %) | ||
| Carbohydrates | 67 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.2 g | (24 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 3.8 μg | (19 %) | ||
| Vitamin E | 12.7 mg | (106 %) | ||
| Vitamin K | 251.1 μg | (419 %) | ||
| Vitamin B₁ | 3.4 mg | (340 %) | ||
| Vitamin B₂ | 2.7 mg | (245 %) | ||
| Niacin | 94 mg | (783 %) | ||
| Vitamin B₆ | 3.1 mg | (221 %) | ||
| Folate | 234 μg | (78 %) | ||
| Pantothenic acid | 5.4 mg | (90 %) | ||
| Biotin | 56.3 μg | (125 %) | ||
| Vitamin B₁₂ | 30.5 μg | (1,017 %) | ||
| Vitamin C | 71 mg | (75 %) | ||
| Potassium | 4,463 mg | (112 %) | ||
| Calcium | 275 mg | (28 %) | ||
| Magnesium | 288 mg | (96 %) | ||
| Iron | 20 mg | (133 %) | ||
| Iodine | 93 μg | (47 %) | ||
| Zinc | 36.9 mg | (461 %) | ||
| Saturated fatty acids | 108.6 g | |||
| Uric acid | 1,001 mg | |||
| Cholesterol | 1,160 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 800 grams mixed Ground meat (fine)
- 200 grams Veal sausage
- 1 size onion
- 20 grams butter
- 2 kaiser rolls (From the day before)
- 2 eggs
- 2 Tbsps Tomato paste
- 1 tsp Mustard
- 2 Tbsps butter
- 2 bunches parsley
Preparation steps
Soak rolls in warm water then squeeze. Peel onion, finely chop and sauté in butter. In a bowl knead minced meat with onion, sausage, bread, egg, tomato paste, mustard and spices. Rinse parsley, pat dry and chop finely. Reserve 1/3 of parsley for sprinkling.
Divide meat mixture into three parts, a mix with parsley, a mix without and a third part with parsley. Each meat portions should be about 18-20 cm long and 6-8 cm wide. Pour meat mixture with parsley into greased loaf pan, then layer with the meat mixture without parsley, then again with a layer of meat with parsley. Press layers together gently.
Place meatloaf in oven and cook for about 60 minutes at 180°C (350°F). Remove from oven then carefully remove from mold and coat with butter. Garnish with parsley and cut to serve.
This dish is especially good hot with potatoes and cream sauce or cold on a roll with salad.
