Meatloaf with Potatoes and Carrots Puree
Nutritional values
(Percentage of daily recommendation)
| Calorie | 905 cal. | (43 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 59 g | (51 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 9.5 mg | (79 %) | ||
| Vitamin K | 31.9 μg | (53 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 24.7 mg | (206 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 109 μg | (36 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 32.5 μg | (72 %) | ||
| Vitamin B₁₂ | 8.3 μg | (277 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 1,556 mg | (39 %) | ||
| Calcium | 157 mg | (16 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 6.8 mg | (45 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 9.9 mg | (124 %) | ||
| Saturated fatty acids | 22.6 g | |||
| Uric acid | 266 mg | |||
| Cholesterol | 473 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the meatloaf
- 4 hardboiled eggs
- 2 day-old White rolls
- 1 onion
- vegetable oil
- 2 tsps freshly chopped thyme
- 800 grams mixed Ground meat
- 1 tsp spicy Mustard
- 2 eggs
- salt
- freshly ground peppers
Preparation steps
Preheat the oven to 180 ° C top and bottom heat Preheat.
For the meatloaf: peel eggs. Soak bread in lukewarm water. Peel onion and chop finely. Heat 1 tablespoon of oil in a pan and saute onion until soft. Remove from heat and cool.
Add herbs to onion.
Combine ground meat with onion mixture, mustard, eggs, well squeezed bread, season with salt and pepper and mix well. Place half of meat mixture into a greased loaf pan, spread with peeled eggs and top with remaining meat mixture. Brush with a little oil and bake in preheated oven at 180°C (approximately 350°F) for about 1 hour.
For the puree: peel potatoes and carrots, rinse and chop coarsely. Cook in boiling salted water for about 25 minutes. Drain and let evaporate briefly. Mash with a potato masher and mix with milk and butter until smooth. Season with salt and a pinch of nutmeg and add fresh chopped parsley.
Remove meatloaf from the oven, carefully invert onto plate and cut inot slices. Arrange meatloaf and puree onto plates and garnish with herbs, if desired. Serve.
