Meatloaf

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Meatloaf
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Difficulty:
easy
Difficulty
Preparation:
1 hr 50 min.
Preparation
Calories:
498
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie498 kcal(24 %)
Protein35.37 g(36 %)
Fat32.73 g(28 %)
Carbohydrates14.2 g(9 %)
Sugar added0 g(0 %)
Roughage1.24 g(4 %)
Vitamin A322.4 mg(40,300 %)
Vitamin D2.36 μg(12 %)
Vitamin E5.79 mg(48 %)
Vitamin B₁0.25 mg(25 %)
Vitamin B₂0.54 mg(49 %)
Niacin13.61 mg(113 %)
Vitamin B₆0.63 mg(45 %)
Folate69.59 μg(23 %)
Pantothenic acid1.47 mg(25 %)
Biotin1.81 μg(4 %)
Vitamin B₁₂2.73 μg(91 %)
Vitamin C27.25 mg(29 %)
Potassium437.24 mg(11 %)
Calcium78.41 mg(8 %)
Magnesium40.26 mg(13 %)
Iron2.75 mg(18 %)
Iodine53.85 μg(27 %)
Zinc3.62 mg(45 %)
Saturated fatty acids8.96 g
Cholesterol268 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1
day-old White roll
1
small red Bell pepper
1
4
2
2 tablespoons
500 grams
1 tablespoon
nonpareil Caper
freshly groundd Pepper
3
hardboiled Eggs
2 tablespoons
1
Butter (for the baking sheet)
1 bunch
Soup vegetables (carrot, leek, parsnip) (carrot, parsnip, leek or other aromatic vegetables such as onion and celery)
¼ liter
instant Beef broth
100 grams
thinly sliced Bacon

Preparation steps

1.

In a bowl, soak the bread in lukewarm water.

2.

Rinse the pepper, halve lengthwise, remove the seeds and white ribs and chop finely. Peel and finely chop the onion, finely chop the sage.

3.

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.

4.

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.

5.

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.

6.

Place the meatloaf on a serving dish, remove the bacon, and slice the meatloaf. Serve with the vegetables.

7.

If desired, serve with mashed potatoes and fried onions.