Meatloaf with Roasted Tomatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 514 cal. | (24 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 11.1 μg | (19 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 17.1 mg | (143 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 12.7 μg | (28 %) | ||
| Vitamin B₁₂ | 5.8 μg | (193 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 811 mg | (20 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 6.9 mg | (86 %) | ||
| Saturated fatty acids | 13.5 g | |||
| Uric acid | 210 mg | |||
| Cholesterol | 178 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 1 Red Pepperoncini
- 1 onion
- 3 garlic cloves
- olive oil
- 3 slices Toast
- 75 grams sun-dried Tomatoes (in oil)
- 100 grams black Olives (pitted)
- 1 Tbsp Caper
- 1 kilogram mixed Ground meat
- 2 eggs
- 6 sprigs thyme
- 1 handful Basil
- 1 whole lemon (zested)
- salt
- freshly ground peppers
- 250 grams Cherry tomatoes
Preparation steps
Rinse the pepperoncini, remove the ribs and seeds and chop finely. Peel and dice the onion and 1 clove of garlic. Heat 1 tablespoons of olive oil in a large pan and sauté the onion, garlic and pepperoncini until softened.
Remove from heat and allow to cool. Soak the bread in a bit of lukewarm water.
Roughly chop the sun-dried tomatoes and olives and place in large bowl with the capers. Add the ground meat, sautéed onion mixture and eggs to the bowl. Mix well with hands. Squeeze the excess water from the soaked bread and mix until well combined.
Rinse the herbs, pat dry, remove the leaves and chop finely. Add the chopped herbs to the meat along with the lemon zest. Season with salt and pepper and mix well.
Preheat the oven to 180°C (approximately 350°F). Line a loaf pan with parchment paper.
Press the meat mixture into the loaf pan and cook for 1 hour.
Rinse the cherry tomatoes and remove the stems. Peel the remaining garlic cloves and cut into thin slice. Sauté the cherry tomatoes and garlic in about 3 tablespoons of olive oil until softened and golden brown.
Season the tomatoes with salt and pepper.
Remove the meatloaf from the oven and allow to cool slightly. Turn the meatloaf out onto a serving platter and top with the roasted tomatoes. Slice and serve.
