Meatloaf with Potatoes and Carrots Puree

0
Average: 0 (0 votes)
(0 votes)
Meatloaf with Potatoes and Carrots Puree
share Share
print
bookmark_border Copy URL
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
905
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie905 cal.(43 %)
Protein56 g(57 %)
Fat59 g(51 %)
Carbohydrates38 g(25 %)
Sugar added0 g(0 %)
Roughage4.3 g(14 %)
Vitamin A1.4 mg(175 %)
Vitamin D2.6 μg(13 %)
Vitamin E9.5 mg(79 %)
Vitamin K31.9 μg(53 %)
Vitamin B₁0.9 mg(90 %)
Vitamin B₂0.9 mg(82 %)
Niacin24.7 mg(206 %)
Vitamin B₆1 mg(71 %)
Folate109 μg(36 %)
Pantothenic acid2.8 mg(47 %)
Biotin32.5 μg(72 %)
Vitamin B₁₂8.3 μg(277 %)
Vitamin C24 mg(25 %)
Potassium1,556 mg(39 %)
Calcium157 mg(16 %)
Magnesium100 mg(33 %)
Iron6.8 mg(45 %)
Iodine28 μg(14 %)
Zinc9.9 mg(124 %)
Saturated fatty acids22.6 g
Uric acid266 mg
Cholesterol473 mg
Complete sugar10 g

Ingredients

for
4
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
For the puree
400 grams starchy potatoes
250 grams carrots
180 milliliters lukewarm milk
2 Tbsps butter
freshly grated Nutmeg
1 Tbsp freshly chopped parsley
How healthy are the main ingredients?
potatocarrotthymeMustardparsleyegg

Preparation steps

1.

Preheat the oven to 180 ° C top and bottom heat Preheat.

2.

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.

3.

Add herbs to onion. 

4.

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.

5.

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.

6.

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. 

Fall Favorites

Get Fit!

Simple, But Good

Weeknight Dinners

Popular Cookbooks