Meatloaf with Potato Wedges
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,110 cal. | (53 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 86 g | (74 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 12.2 mg | (102 %) | ||
| Vitamin K | 30.8 μg | (51 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 23.7 mg | (198 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 11.7 μg | (26 %) | ||
| Vitamin B₁₂ | 6.9 μg | (230 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 1,611 mg | (40 %) | ||
| Calcium | 58 mg | (6 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 9.1 mg | (114 %) | ||
| Saturated fatty acids | 29.3 g | |||
| Uric acid | 279 mg | |||
| Cholesterol | 199 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the meatloaf
- 2 slices Whole Wheat Toast
- 1 onion
- 2 garlic cloves
- 2 Tbsps vegetable oil
- 2 Tbsps inely chopped parsley
- 800 grams mixed Ground meat
- 1 egg
- salt
- freshly ground peppers
- 1 tsp dried thyme
- 1 tsp dried oregano
- 6 lg slices streaky Bacon
- vegetable oil (for baking dish)
- For the potato wedges
- 800 grams waxy potatoes
- 4 Tbsps olive oil
- 1 tsp ground paprika (sweet)
- 1 tsp Harissa
- 2 Tbsps lemon juice
- salt
- freshly ground peppers
Preparation steps
Preheat the oven to 200°C (approximately 400°F).
Soak the toast in a little cold water. Peel the onion and garlic and finely chop. Cook in hot oil until soft, then remove from heat and mix with the parsley. Place the minced meat in a bowl, add the egg with the onion mixture and the expressed toast and mix well. Season well with salt, pepper, thyme and oregano. From the meat mixture form an elongated roll. Line up the bacon on a plate in length of the roll. Place two slices crosswise at the ends. Place the meat roll on top and wrap the bacon slices around. Tie with kitchen twine and place in a baking dish brushed with oil. Season with pepper and thyme, cover and place in the oven. Bake for about 1 hour.
Rinse the potatoes, peel and cut into wedges as desired. Mix the oil with the paprika, harissa, lemon juice and abundant salt and pepper. Mix with the potatoes on a baking sheet and cook thoroughly for about 40 minutes with the meatloaf. Serve alongside.
