Meatloaf with Barbecue Sauce, Vegetables and Mashed Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 986 cal. | (47 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 54 g | (47 %) | ||
| Carbohydrates | 71 g | (47 %) | ||
| Sugar added | 18 g | (72 %) | ||
| Roughage | 9 g | (30 %) |
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 64.2 μg | (107 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 27.2 mg | (227 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 134 μg | (45 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 31 μg | (69 %) | ||
| Vitamin B₁₂ | 7.1 μg | (237 %) | ||
| Vitamin C | 62 mg | (65 %) | ||
| Potassium | 2,551 mg | (64 %) | ||
| Calcium | 263 mg | (26 %) | ||
| Magnesium | 165 mg | (55 %) | ||
| Iron | 8.2 mg | (55 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 9.9 mg | (124 %) | ||
| Saturated fatty acids | 26.7 g | |||
| Uric acid | 382 mg | |||
| Cholesterol | 229 mg | |||
| Complete sugar | 34 g |
Ingredients
- For the barbecue sauce
- 250 grams Ketchup
- 150 milliliters Beef broth
- 3 Tbsps strong Coffee
- 3 garlic cloves
- 2 Tbsps Molasses
- 1 Tbsp soy sauce
- 1 Tbsp sharp Mustard
- 1 Tbsp lemon juice
- 1 tsp sweet ground paprika
- ¼ tsp cayenne pepper
- ¼ tsp ground ginger
- salt
- For the meatloaf
- 800 grams mixed Ground meat
- 1 onion
- 20 grams butter
- 1 stale White roll
- 1 egg
- 2 Tbsps Tomato paste
- 1 tsp Mustard
- salt
- freshly ground peppers
Preparation steps
For the barbecue sauce: Peel and crush the garlic, sprinkle with a little salt and with the flat side of a knife, mash to a paste.
Place the garlic paste in a saucepan with the remaining barbecue sauce ingredients and bring to a boil, reduce to a simmer and cook until the flavors have blended, about 15 minutes. Let sit overnight.
For the meatloaf: Preheat the oven to 180°C (approximately 350°F). Soak the bread soak in water and squeeze once softened. Peel onion and chop finely. Heat the butter in a skillet, and saute the onion until translucent. In a bowl, mix the ground meat, onion, bread, egg, tomato paste, mustard and spices and knead into a loaf. Place in a greased roasting pan and roast until cooked through, about 1 hour. About 10 minutes before the loaf is done, generously brush with the barbecue sauce.
For the mashed potatoes: Peel and rinse the potatoes and cook in a pot of boiling salted water until knife-tender, about 25 minutes. Heat the butter and milk in a saucepan and season with salt, pepper and nutmeg. Add the potatoes and mash with a potato masher Season to taste and stir in chives.
For the vegetables: Peel the carrots and cut diagonally into slices.
Rinse and trim the beans.
Cook the carrots in a pot of boiling salted water until crisp-tender, about 2 minutes. Remove with a slotted spoon, rinse under cold water and drain.
Add 1 tablespoon salt to the cooking water and cook the beans until crisp-tender, about 8 minutes. Drain, rinse under cold water and drain well.
Toss the carrots and beans in butter and season with salt and pepper.
Cut the loaf into slices and serve with mashed potatoes and vegetables. Serve the remaining barbecue sauce on the side.
