Meatloaf
Nutritional values
(Percentage of daily recommendation)
| Calorie | 682 cal. | (32 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 61.8 μg | (103 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 21.6 mg | (180 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 87 μg | (29 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 20.7 μg | (46 %) | ||
| Vitamin B₁₂ | 7.2 μg | (240 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 1,236 mg | (31 %) | ||
| Calcium | 149 mg | (15 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 8.8 mg | (110 %) | ||
| Saturated fatty acids | 17.1 g | |||
| Uric acid | 267 mg | |||
| Cholesterol | 239 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 800 grams Ground meat (of beef)
- 1 large onion (very finely chopped)(best with the hand chopper)
- 1 large carrot (very finely chopped) (best with the hand chopper)
- 2 Tbsps grated Parmesan
- 5 Tbsps breadcrumbs
- 2 eggs
- olive oil
- 1 ½ bunches parsley
- 1 ½ bunches Basil
- 1 garlic clove
- salt
- freshly ground peppers
- 1 tsp freshly grated Nutmeg
- ½ tsp cayenne pepper
- 2 white onions
- 5 ripe Tomatoes
- 1 Tbsp chopped Basil
- 2 tsps sugar
Preparation steps
Knead the ground beef with the onion, carrot, parmesan, breadcrumbs and egg and let stand 10 minutes. If the mixture is too firm, knead it gently with 2-3 tablespoons cold water. If the mixture is too soft, then add 1-2 tablespoons breadcrumbs. Season with salt, pepper, nutmeg and cayenne pepper.
Rinse the parsley and basil, shake dry and very finely chop. Mix with the garlic and 2 tablespoons olive oil. Season with salt and pepper. Preheat oven to 180°C (approximately 350°F).
Knead the meat mixture again and divide into 3 parts. Grease a 1 liter capacity (4 cup) loaf pan with oil. Place 1/3 of the meat mixture into the pan and flatten. Brush with half the herb mixture. Top with another 1/3 of the meat mixture, brush with herb stuffing and top with remaining meat mixture. Drizzle with 1-2 tablespoons oil and bake in hot oven about 60 minutes.
Peel the onions and dice. Rinse the tomatoes, blanch, peel, remove seeds and cut into chunks. Heat 1 tablespoon olive oil and saute the onions until soft. Add the tomatoes and cook covered over medium heat for about 15 minutes. If too much liquid evaporates, then add 1-2 tablespoons cold water. Season with sugar, salt and pepper.
Cover the baked meatloaf with tomato-onion sauce and let it cool to room temperature. Cut into slices and serve on toast or baguette slices, if desired.
