Meatloaf with Pancetta and Apples
Nutritional values
(Percentage of daily recommendation)
| Calorie | 882 cal. | (42 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 90 g | (60 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12 g | (40 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 7.1 mg | (59 %) | ||
| Vitamin K | 39.8 μg | (66 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 18.7 mg | (156 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 33.2 μg | (74 %) | ||
| Vitamin B₁₂ | 3.9 μg | (130 %) | ||
| Vitamin C | 69 mg | (73 %) | ||
| Potassium | 1,350 mg | (34 %) | ||
| Calcium | 83 mg | (8 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 6 mg | (75 %) | ||
| Saturated fatty acids | 16 g | |||
| Uric acid | 328 mg | |||
| Cholesterol | 178 mg | |||
| Complete sugar | 77 g |
Ingredients
- Ingredients
- 1 day-old White roll
- 1 sprig rosemary
- 1 sprig Sage
- 2 sprigs thyme
- 3 Apple
- 1 Tbsp lemon juice
- 1 shallot
- 1 garlic clove
- 1 stalk Celery
- 2 Tbsps vegetable oil
- 400 grams Ground veal
- 200 grams mixed Ground meat
- 1 egg
- 1 tsp medium hot Mustard
- salt
- freshly ground peppers
- 8 slices Pancetta
- 20 grams clarified butter
- 100 milliliters Apple juice
- 8 Apple
- fresh Sage (for garnish)
Preparation steps
Soak roll in lukewarm water. Preheat the oven to 180°C (approximately 350°F). Rinse herbs, shake dry and chop finely. Peel the apples, quarter, remove cores, grate 1 apple finely and cut the rest into slices. Mix the slices immediately with the lemon juice. Peel the shallot and garlic and chop finely. Rinse celery, trim and cut into small cubes.
In a pan, heat the oil and add the shallot, garlic, celery, grated apple and the herbs. Cook briefly until soft, remove from heat and let cool. Combine ground veal and mixed ground meat with shallot-herb mixture, egg, well-squeezed roll and mustard. Knead to a smooth consistency and season with salt and pepper.
Place pancetta slices slightly overlapping on a piece of plastic wrap. Shape the meatloaf mixture into a log and place on the pancetta. With the help of the plastic wrap, roll to wrap the pancetta around the meatoaf. Remove plastic and sear in a hot roasting pan in melted clarified butter. Pour in apple juice and bake in preheated oven for 40 minutes.
Turn over the meatloaf, add the apple slices and small apples and roast for another 20 minutes. Cut the loaf into slices and arrange with the apples on a platter. Serve sprinkled with fresh sage leaves.
