Meatloaf with Anchovies and Olives
Nutritional values
(Percentage of daily recommendation)
| Calorie | 694 cal. | (33 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 20.1 μg | (34 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 19.5 mg | (163 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 105 μg | (35 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 19.5 μg | (43 %) | ||
| Vitamin B₁₂ | 6 μg | (200 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 1,190 mg | (30 %) | ||
| Calcium | 180 mg | (18 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 7.5 mg | (94 %) | ||
| Saturated fatty acids | 22.2 g | |||
| Uric acid | 232 mg | |||
| Cholesterol | 200 mg | |||
| Complete sugar | 7 g |
Ingredients
- 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)
Preparation steps
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.
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.
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.
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.
