Meatloaf with Potato Topping
Nutritional values
(Percentage of daily recommendation)
| Calorie | 613 cal. | (29 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 72.5 μg | (121 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 17.6 mg | (147 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 139 μg | (46 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 21.6 μg | (48 %) | ||
| Vitamin B₁₂ | 4.6 μg | (153 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 1,229 mg | (31 %) | ||
| Calcium | 241 mg | (24 %) | ||
| Magnesium | 103 mg | (34 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 42 μg | (21 %) | ||
| Zinc | 6.5 mg | (81 %) | ||
| Saturated fatty acids | 16.7 g | |||
| Uric acid | 230 mg | |||
| Cholesterol | 180 mg | |||
| Complete sugar | 7 g |
Ingredients
Preparation steps
Preheat the oven to 200°C (approximately 400°F). Soak the bread in water. Peel the onion and finely chop. Rinse the thyme, shake dry and pluck off the leaves. Rinse, trim and cut zucchini lengthwise into thin slices. Heat the oil in a pan, saute the zucchini on both sides, add salt and pepper and remove.
Mix pickled peppers and feta cubes. Combine ground meat with eggs, salt, pepper, mustard, and onion and knead. Add rolls and mix with peppers and feta. Take half the ground meat mixture, place half on a lined baking sheet, then place the zucchini slices, then add the rest of the ground meat. Press well and form into one body.
Rinse the potatoes, peel and coarsely grate, then add salt and pepper. Spread the potato mixture loosely on the meatloaf and bake in the oven for about 50 minutes (cover if necessary). Rinse the green beans, trim and halve, depending on length. Peel the carrots, halve lengthwise and cut diagonally into pieces. Boil both in boiling salted water for about 5 minutes until al dente, rinse in cold water and drain.
Heat the butter in a pan, saute the vegetables, and season with salt and pepper. Remove the meatloaf from the oven and arrange on a plate. Serve sliced.
