Meatloaf with Anchovies and Olives

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Meatloaf with Anchovies and Olives
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Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
694
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie694 cal.(33 %)
Protein42 g(43 %)
Fat48 g(41 %)
Carbohydrates23 g(15 %)
Sugar added0 g(0 %)
Roughage4.5 g(15 %)
Vitamin A0.4 mg(50 %)
Vitamin D0.9 μg(5 %)
Vitamin E4.3 mg(36 %)
Vitamin K20.1 μg(34 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂0.6 mg(55 %)
Niacin19.5 mg(163 %)
Vitamin B₆0.8 mg(57 %)
Folate105 μg(35 %)
Pantothenic acid1.8 mg(30 %)
Biotin19.5 μg(43 %)
Vitamin B₁₂6 μg(200 %)
Vitamin C42 mg(44 %)
Potassium1,190 mg(30 %)
Calcium180 mg(18 %)
Magnesium82 mg(27 %)
Iron5.1 mg(34 %)
Iodine19 μg(10 %)
Zinc7.5 mg(94 %)
Saturated fatty acids22.2 g
Uric acid232 mg
Cholesterol200 mg
Complete sugar7 g

Ingredients

for
6
For the meatloaf
2 day-old White rolls
2 pickled Anchovy fillet
75 grams green, pitted Olives
1 onion
1 Tbsp butter
50 grams mixed, chopped Fresh herbs (such as thyme, rosemary, sage, basil)
1 kilogram mixed Ground meat
2 eggs
1 Tbsp medium hot Mustard
salt
peppers
sweet ground paprika
For garnish
500 milliliters Vegetable broth
200 grams Polenta (instant)
For the tomato sauce
4 Beefsteak tomato
2 garlic cloves
2 Tbsps olive oil
1 tsp dried oregano
Also
30 grams butter
40 grams freshly grated Parmesan
Nutmeg
fresh mixed Fresh herbs (for garnish)
4 halved, green Olives (for garnish)
How healthy are the main ingredients?
PolentaOliveParmesanMustardolive oiloregano

Preparation steps

1.

Preheat oven to 200°C (approximately 400°F). Cube bread and soak in water. Drain anchovy fillets and finely chop. Cut olives in half crosswise. Peel onion, finely chop and saute in hot butter. Mix in herbs and cool.

2.

Squeeze bread well, mix with minced meat, eggs, mustard, olives, anchovies and onion and herb mixture. Season with salt, pepper and paprika. Form mixture into a long loaf and place in a greased tin or on a baking sheet lined with baking paper. Bake for about 60 minutes.

3.

For the garnish, bring vegetable broth to a boil and sprinkle with polenta while stirring. Boil briefly, remove from heat and soak for 15 minutes. Meanwhile, blanch tomatoes in boiling water, rinse, peel, cut in half, core and dice. Peel garlic, finely chop and saute in a pot with hot oil. Add tomatoes and briefly saute. Season with salt, pepper and oregano.

4.

Stir butter and Parmesan with polenta. Season with salt, pepper and nutmeg. Spread tomato sauce in a baking dish, cut meatloaf into slices, place in dish and garnish with fresh herbs and olives. Serve with polenta on side.