Meatloaf with Red Pepper and Pistachio Filling
Meatloaf with Red Pepper and Pistachio Filling - Bacon-wrapped and veggie-filled.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,104 cal. | (53 %) | ||
| Protein | 59 g | (60 %) | ||
| Fat | 87 g | (75 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 21.8 μg | (36 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 26.1 mg | (218 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 41 μg | (14 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 17.5 μg | (39 %) | ||
| Vitamin B₁₂ | 8.6 μg | (287 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 1,229 mg | (31 %) | ||
| Calcium | 82 mg | (8 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 7 mg | (47 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 11 mg | (138 %) | ||
| Saturated fatty acids | 32.6 g | |||
| Uric acid | 309 mg | |||
| Cholesterol | 238 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 1 red paprika
- 1 onion
- 2 garlic cloves
- 20 grams butter
- 1 kilogram Ground meat
- 100 grams shelled, unsalted Pistachio
- 1 egg (lightly beaten)
- 1 tsp chopped Sage
- 1 tsp chopped thyme
- 100 grams breadcrumbs
- 10 slices Bacon
- 2 Tbsps vegetable oil
- to garnish
- fresh Sage (leaves)
Preparation steps
Preheat the broiler to 230°C top/bottom heat (approximately 450°F). Rinse the peppers, cut in half, remove seeds and white membranes and place cut-side down on a parchment paper-lined baking sheet. Roast peppers under the broiler for 5-10 minutes or until blackened and blistered, watching carefully. Remove from oven, cover with a damp kitchen towel and remove the skin. Reduce oven temperature to 200°C (approximately 375°F).
Peel the onion and garlic, finely chop and sauté in a pan in melted butter for 1-2 minutes until translucent.
Mix the ground meat with the pistachios, onion-garlic mixture and egg. Mix in the chopped herbs and the breadcrumbs and season with salt and pepper.
Place a large piece of plastic wrap on the work surface and place the bacon slices slightly overlapping in one layer. Top with the meat mixture and spread to 1-2 cm thickness (1/2-3/4 inch). Place peppers in center of mixture. Using the plastic wrap, roll up so that the meat mixture is covered tightly by the bacon slices. Remove plastic wrap.
Carefully place the roll in hot oil in an oven-proof pan and cook on all sides until golden brown. Place in the preheated oven and cook for 15-20 minutes or until done. Remove from oven and cut into slices. Garnish with sage leaves and serve.
