Meatloaf
Nutritional values
(Percentage of daily recommendation)
| Calorie | 498 cal. | (24 %) | ||
| Protein | 35.37 g | (36 %) | ||
| Fat | 32.73 g | (28 %) | ||
| Carbohydrates | 14.2 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.24 g | (4 %) |
| Vitamin A | 322.4 mg | (40,300 %) | ||
| Vitamin D | 2.36 μg | (12 %) | ||
| Vitamin E | 5.79 mg | (48 %) | ||
| Vitamin B₁ | 0.25 mg | (25 %) | ||
| Vitamin B₂ | 0.54 mg | (49 %) | ||
| Niacin | 13.61 mg | (113 %) | ||
| Vitamin B₆ | 0.63 mg | (45 %) | ||
| Folate | 69.59 μg | (23 %) | ||
| Pantothenic acid | 1.47 mg | (25 %) | ||
| Biotin | 1.81 μg | (4 %) | ||
| Vitamin B₁₂ | 2.73 μg | (91 %) | ||
| Vitamin C | 27.25 mg | (29 %) | ||
| Potassium | 437.24 mg | (11 %) | ||
| Calcium | 78.41 mg | (8 %) | ||
| Magnesium | 40.26 mg | (13 %) | ||
| Iron | 2.75 mg | (18 %) | ||
| Iodine | 53.85 μg | (27 %) | ||
| Zinc | 3.62 mg | (45 %) | ||
| Saturated fatty acids | 8.96 g | |||
| Cholesterol | 268 mg |
Ingredients
- Ingredients
- 1 day-old White roll
- 1 small red Bell pepper
- 1 onion
- 4 Sage
- 2 garlic cloves
- 2 Tbsps vegetable oil
- 500 grams mixed Ground meat
- 1 Tbsp nonpareil Caper
- salt
- freshly groundd peppers
- 3 hardboiled eggs
- 2 Tbsps Sour cream
- 1 egg
- butter (for the baking sheet)
- 1 bunch Soup vegetables (carrot, parsnip, leek or other aromatic vegetables such as onion and celery)
- ¼ l instant Beef broth
- Savoy cabbage
- 100 grams thinly sliced Bacon
Preparation steps
In a bowl, soak the bread in lukewarm water.
Rinse the pepper, halve lengthwise, remove the seeds and white ribs and chop finely. Peel and finely chop the onion, finely chop the sage.
Heat the oil in a skillet, add the onion and saute until translucent, add the diced peppers and saute briefly. Peel the garlic, press through a garlic press and add to the pan along with the sage. Saute until the garlic is soft.
Squeeze the bread to extract excess water and place in a bowl along with the sour cream, capers, egg, ground meat, onions, pepper and garlic and knead well, generously season with salt and pepper. Shape half the mixture into a loaf, place the hard-cooked eggs lengthwise down the center of the loaf, and cover with the remaining meat mixture, shaping it into a loaf and pressing to seal.
Clean the cabbage leaves and blanch in a pot of boiling salted water until witled. Rinse under cold water, pat dry, remove the thick veins, flatten the leaves and wrap them around the loaf. If necessary tie with kitchen twine, cover with bacon.
Preheat the oven to 200°C (approximately 400°F). Coarsely shred the soup vegetables. Place the meatloaf, on the baking sheet with the shredded soup vegetables and roast 30 minutes. Cover and roast 45 minutes longer, basting occasionally with the broth.
Place the meatloaf on a serving dish, remove the bacon, and slice the meatloaf. Serve with the vegetables.
If desired, serve with mashed potatoes and fried onions.
