Meatloaf with Potato Topping
Nutritional values
(Percentage of daily recommendation)
| Calorie | 831 cal. | (40 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 60 g | (52 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 11.5 mg | (96 %) | ||
| Vitamin K | 22.8 μg | (38 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 23.5 mg | (196 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 15.3 μg | (34 %) | ||
| Vitamin B₁₂ | 7.3 μg | (243 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 1,172 mg | (29 %) | ||
| Calcium | 162 mg | (16 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 46 μg | (23 %) | ||
| Zinc | 9 mg | (113 %) | ||
| Saturated fatty acids | 22.7 g | |||
| Uric acid | 262 mg | |||
| Cholesterol | 261 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 1 stale White roll
- 150 grams Feta
- 125 grams pickled red paprika (from a jar)
- 1 Zucchini
- 2 Tbsps vegetable oil
- salt
- peppers
- 1 onion
- 1 garlic clove
- 1 Tbsp finely chopped parsley
- 800 grams mixed Ground meat
- 2 eggs
- 2 tsps medium hot Mustard
- vegetable oil (for brushing)
- 250 grams cooked, waxy potatoes
- 2 Tbsps milk
Preparation steps
Soak the bread in lukewarm water. Cut the feta cheese into cubes. Drain the peppers and cut into pieces. Trim the zucchini, rinse, cut lengthwise into slices and cook in hot oil 2-3 minutes until golden brown. Season with salt and pepper, remove, drain on paper towels.
Preheat the oven to 200°C (approximately 400°F).
Peel the onion and garlic. Finely chop the onion and press the garlic. Cook both in hot oil. Cook the parsley briefly as desired and let cool. Squeeze the bread well and knead well with the meat. Mix in onion, an egg and mustard, season with salt and pepper. Mix in the cheese and pepper. Divide the meat mixture in half. Put one half in a pan lined with baking paper and distribute the zucchini slices along top, leaving a 2 cm (approximately 1 inch) wide margin all around. Spread the remaining meat mixture on top, shaping everything into a loaf. Baste with a little oil and bake in the oven for about 1 hour.
Meanwhile peel and grate the potatoes. Mix with the remaining egg and milk, season with salt and pepper and spread on the roast. Bake another 15-20 minutes until golden brown.
Slice and serve with vegetables as desired.
