Meatloaf with Eggs, Carrots and Mashed Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,039 cal. | (49 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 67 g | (58 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 10.4 g | (35 %) |
| Vitamin A | 3.9 mg | (488 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 7 mg | (58 %) | ||
| Vitamin K | 60.4 μg | (101 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 21.5 mg | (179 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 115 μg | (38 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 29 μg | (64 %) | ||
| Vitamin B₁₂ | 5.9 μg | (197 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 2,241 mg | (56 %) | ||
| Calcium | 164 mg | (16 %) | ||
| Magnesium | 123 mg | (41 %) | ||
| Iron | 6.6 mg | (44 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 8.2 mg | (103 %) | ||
| Saturated fatty acids | 33.6 g | |||
| Uric acid | 254 mg | |||
| Cholesterol | 318 mg | |||
| Complete sugar | 22 g |
Ingredients
- For the meatloaf
- 4 carrots
- 1 tsp butter
- 1 tsp sugar
- 1 stale White roll
- 2 onions
- 2 Tbsps finely chopped parsley
- 600 grams mixed Ground meat
- 1 egg
- salt
- freshly ground peppers
- 1 tsp dried thyme
- 1 tsp dried marjoram
- 2 hardboiled eggs (peeled)
- Fat (for the mold)
- For the mashed potatoes
- 800 grams floury potatoes
- 100 milliliters milk
- 50 milliliters Whipped cream
- 50 grams butter
- Nutmeg (freshly grated)
- also
- 400 grams carrots
- 400 milliliters Gravy
- 2 Tbsps butter
- 2 Tbsps Pastry flour
Preparation steps
Rinse and peel carrots. Simmer carrots in 500 ml (approximately 2 cups) water with butter, salt and sugar for 15 minutes, then drain.
Soak roll in lukewarm water then squeeze well. Peel onions and chop finely.
Preheat oven to 180°C (approximately 350°F).
Mix ground meat with bread, raw egg, onion and parsley. Season mixture with salt, pepper, thyme and dried marjoram.
Fill a small, greased loaf tin (10 x 15 cm)(approximately 4 x 6 inches) with half of the meat mixture and top with hardboiled eggs and cooked carrots. Pour remaining meat mixture on top and bake in preheated oven for about 60 minutes.
Rinse and peel potatoes. Cook potatoes in salted water for about 30 minutes, then drain and press through a ricer or mash. Add milk, cream, and 40 grams (approximately 3 tablespoons) butter. Season with salt, pepper and nutmeg to taste.
Rinse, peel, and slice carrots. Sauté carrots in 10 grams (approximately 3/4 tablespoon) melted butter, then add a little water and salt and cook, covered, for 7-8 minutes. Bring gravy to a boil in a saucepan and whisk in flour-butter (knead together equal parts soft butter and flour) to thicken the gravy.
Invert loaf pan and unmold meatloaf onto a serving platter. Cut into slices and serve with mashed potatoes, carrots and gravy.
