Meatloaf in Puff Pastry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,505 cal. | (215 %) | ||
| Protein | 221 g | (226 %) | ||
| Fat | 326 g | (281 %) | ||
| Carbohydrates | 180 g | (120 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9 g | (30 %) |
| Vitamin A | 2.3 mg | (288 %) | ||
| Vitamin D | 11.8 μg | (59 %) | ||
| Vitamin E | 21.4 mg | (178 %) | ||
| Vitamin K | 112.2 μg | (187 %) | ||
| Vitamin B₁ | 3.3 mg | (330 %) | ||
| Vitamin B₂ | 3.2 mg | (291 %) | ||
| Niacin | 92.5 mg | (771 %) | ||
| Vitamin B₆ | 2.9 mg | (207 %) | ||
| Folate | 341 μg | (114 %) | ||
| Pantothenic acid | 8.9 mg | (148 %) | ||
| Biotin | 112.2 μg | (249 %) | ||
| Vitamin B₁₂ | 32.2 μg | (1,073 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 3,850 mg | (96 %) | ||
| Calcium | 372 mg | (37 %) | ||
| Magnesium | 291 mg | (97 %) | ||
| Iron | 22.8 mg | (152 %) | ||
| Iodine | 86 μg | (43 %) | ||
| Zinc | 37.9 mg | (474 %) | ||
| Saturated fatty acids | 162.3 g | |||
| Uric acid | 1,017 mg | |||
| Cholesterol | 2,298 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 400 grams Puff pastry dough
- softened butter (for the pan)
- 4 hard-boiled eggs
- 2 stale White rolls
- 1 onion
- 1 Tbsp vegetable oil
- 2 Tbsps freshly chopped parsley
- 1 tsp hot Mustard
- 1 egg
- 800 grams mixed Ground meat
- salt
- freshly ground peppers
- 1 egg yolk
- 2 Tbsps Whipped cream
Preparation steps
Preheat oven to 160°C (approximately 320°F).
Roll out puff pastry to about 3-4 mm (approximately 1/8 inch). Cut a rectangle shape, about the size of loaf pan, as a lid. Cut a second rectangle large enough to line loaf pan and place in greased loaf pan. From remaining puff pastry, cut out garnish, such as leaves, vines or flowers, as desired.
Peel boiled eggs. Soak bread in lukewarm water and squeeze out excess water. Peel onion, chop finely. Heat oil in a pan and fry onion until translucent. Remove from heat and let cool. Mix onion, parsley, mustard, bread, ground meat and egg until smooth and season with salt and pepper. Remove 1/3 of meat mixture and place in loaf pan and place whole, peeled eggs in the middle and press remaining meat mixture into place to cover eggs. Place puff pastry lid over meat and press pastry edges together. Top with puff pastry garnish. Whisk together egg yolk and cream and brush over dough.
Bake for about 75 minutes. If puff pastry cooks too quickly, cover edges with aluminum foil. Remove from oven, allow to cool briefly and remove from pan. To serve, cut into slices.
