Meatloaf with Red Cabbage Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 830 cal. | (40 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 10.2 g | (34 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 11.3 mg | (94 %) | ||
| Vitamin K | 83.4 μg | (139 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 22.6 mg | (188 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 149 μg | (50 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 21.3 μg | (47 %) | ||
| Vitamin B₁₂ | 7.1 μg | (237 %) | ||
| Vitamin C | 196 mg | (206 %) | ||
| Potassium | 1,612 mg | (40 %) | ||
| Calcium | 188 mg | (19 %) | ||
| Magnesium | 117 mg | (39 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 8.9 mg | (111 %) | ||
| Saturated fatty acids | 20.5 g | |||
| Uric acid | 345 mg | |||
| Cholesterol | 255 mg | |||
| Complete sugar | 26 g |
Ingredients
- For the meatloaf
- 1 stale White roll
- 1 shallot
- 1 garlic clove
- 3 Tbsps sunflower oil
- 800 grams mixed Ground meat
- 2 eggs
- 4 Tbsps breadcrumbs
- 1 Tbsp medium hot Mustard
- salt
- freshly ground peppers
- 30 grams clarified butter
- For the salad
- 1 Red cabbage (1 kg)
- 2 Oranges
- 5 Tbsps Red wine vinegar
- 2 Tbsps honey
- 75 grams lingonberry (jarred)
- 2 Tbsps curly parsley
- cayenne pepper
Preparation steps
For the meatloaf: Soak the bread in lukewarm water. Preheat the oven to 200°C (approximately 390°F). Peel the shallot and garlic, chop finely. Heat 1 tablespoon oil in a skillet and saute the shallot and garlic until translucent. Remove from heat and let cool slightly.
Squeeze the bread to get rid of extra moisture and transfer to a bowl with the ground beef, egg, bread crumbs, shallots and garlic and mustard. Generously season with salt and pepper and mix well. Shape the meat mixture into a 10-12 cm (approximately 4 - 4 1/2-inches) in diameter. Heat butter in a roasting pan and sear the meat on all sides. Place in the oven and roast 35-40 minutes until cooked through.
For the salad: tRisne the red cabbage, quarter and remove the hard core and cut the cabbage into thin strips or grate on a box grater. Rinse 1orange, pat dry, zest and squeeze the juice. Transfer to a bowl along with the vinegar and honey. With a paring knife, following the curve of the fruit and working over a bowl cut off the peel and white pith from the remaining orange. Cut in between the membranes to release the fruit and cut into bite-size pieces. Drain the lingonberries and mix with the cabbage, the orange segments and orange vinaigrette. Let stand 30 minutes.
Mix the remaining oil and parsley into the salad and season with salt and cayenne pepper. Take the finished meatloaf from the oven, cut into slices and serve with the cabbage salad.
