Meatloaf with Mushroom Sauce, Mashed Potatoes and Peas
Meatloaf with Mushroom Sauce, Mashed Potatoes and Peas - Homestyle meatloaf with rich gravy: sure to be a family favorite
Nutritional values
(Percentage of daily recommendation)
| Calorie | 898 cal. | (43 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 59 g | (51 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.4 g | (28 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 11.5 mg | (96 %) | ||
| Vitamin K | 59.5 μg | (99 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 24.1 mg | (201 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 145 μg | (48 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 25.6 μg | (57 %) | ||
| Vitamin B₁₂ | 5.3 μg | (177 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 1,705 mg | (43 %) | ||
| Calcium | 123 mg | (12 %) | ||
| Magnesium | 116 mg | (39 %) | ||
| Iron | 6.6 mg | (44 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 7.9 mg | (99 %) | ||
| Saturated fatty acids | 22.5 g | |||
| Uric acid | 304 mg | |||
| Cholesterol | 188 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the meatloaf
- 1 stale White roll
- 2 onions
- vegetable oil
- 2 Tbsps chopped parsley
- 600 grams mixed Ground meat (ground beef, ground pork)
- 1 egg
- salt
- freshly ground peppers
- 1 tsp dried thyme
- 1 tsp dried marjoram
- For the vegetables
- 600 grams starchy potatoes
- salt
- 100 milliliters milk
- 3 Tbsps Whipped cream
- 40 grams butter
- freshly grated Nutmeg
- 250 grams Peas
- For the sauce
- 250 grams button Mushroom
- 1 onion
- 1 Tbsp butter
- 1 Tbsp Pastry flour
- 400 milliliters Beef stock
Preparation steps
Tear the roll into small pieces and soak in lukewarm water; squeeze well. Peel the onions and finely chop. Sauté onions in 1-2 tablespoons hot oil until translucent and let cool slightly.
Preheat the oven to 180°C (approximately 350°F).
Mix together ground meat, squeezed bread, egg, onions and parsley. Season with salt, pepper, thyme and marjoram. Place meat mixture on a parchment paper-lined baking sheet and shape into a loaf. Smooth the top and brush with a little oil. Bake for about 1 hour.
For the mashed potatoes, rinse and peel the potatoes and boil in salted water until tender, about 30 minutes. Drain potatoes and press through a ricer or mash with a potato masher. Mix in the milk, cream, and 30 grams (approximately 2 tablespoons) of butter. Season with salt and nutmeg.
Cook the peas in salted water and drain. Toss the peas in the remaining butter and season with salt.
For the sauce, trim the mushrooms and slice. Peel the onion and finely chop. Working in batches, brown the mushrooms in hot oil and remove from the pan. Cook the onion in pan drippings until golden brown. Stir in the butter and the flour and pour in the stock. Return the mushrooms to the pan and let sauce simmer for about 5 minutes, stirring constantly. Season with salt and pepper.
Cut the meatloaf into slices and serve with mushroom sauce, mashed potatoes and peas.
