Meatloaf with Parsley
Meatloaf with Parsley - Meatloaf with Parsley
Healthy, because
Even smarter
Nutritional values
Beef is particularly rich in high-quality iron, which is needed for blood formation and oxygen transport. The roast meat also provides protein, which can be used well by the body as a building material.
You still lack a little pep in your meatloaf? No problem, with some red peppers or even pepperoni you get more colour in your roast.
(Percentage of daily recommendation)
| Calorie | 696 cal. | (33 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 50 g | (43 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 8.8 mg | (73 %) | ||
| Vitamin K | 23.7 μg | (40 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 19.6 mg | (163 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 14.4 μg | (32 %) | ||
| Vitamin B₁₂ | 6.7 μg | (223 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 789 mg | (20 %) | ||
| Calcium | 68 mg | (7 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 7.9 mg | (99 %) | ||
| Saturated fatty acids | 16 g | |||
| Uric acid | 235 mg | |||
| Cholesterol | 227 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 1 stale White roll
- 1 onion
- 2 Tbsps olive oil
- 1 scallion
- ½ bunch parsley
- 750 grams mixed Ground meat
- 2 eggs
- 50 grams breadcrumbs
- 2 Tbsps drained green Olives (pitted)
- salt
- freshly ground peppers
- 1 Tbsp medium hot Mustard
- vegetable oil (for brushing)
Preparation steps
Preheat oven to 200°C (approximately 400°F). Soak roll in lukewarm water. Peel onion and chop. Sauté in olive oil until translucent and set aside. Rinse and chop scallion. Rinse parsley, shake dry, pluck leaves and finely chop.
Squeeze excess water from roll. Mix roll with onion, scallion, 2/3 of the parsley, ground meat, eggs and breadcrumbs. Cut olives into pieces and add to mixture with mustard. Season with salt and pepper to taste and mix until blended. Pour mixture into an oblong-shaped loaf pan lined with parchment paper and brush surface with a little oil. Bake meatloaf in preheated oven for 1–1 1/2 hours. Serve sprinkled with remaining chopped parsley.
