Meatloaf with Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,324 cal. | (63 %) | ||
| Protein | 85 g | (87 %) | ||
| Fat | 95 g | (82 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.8 g | (26 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 3.6 μg | (18 %) | ||
| Vitamin E | 16.6 mg | (138 %) | ||
| Vitamin K | 85.4 μg | (142 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 1.3 mg | (118 %) | ||
| Niacin | 35.5 mg | (296 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 289 μg | (96 %) | ||
| Pantothenic acid | 3.9 mg | (65 %) | ||
| Biotin | 47.8 μg | (106 %) | ||
| Vitamin B₁₂ | 11.3 μg | (377 %) | ||
| Vitamin C | 179 mg | (188 %) | ||
| Potassium | 2,148 mg | (54 %) | ||
| Calcium | 533 mg | (53 %) | ||
| Magnesium | 159 mg | (53 %) | ||
| Iron | 10.8 mg | (72 %) | ||
| Iodine | 48 μg | (24 %) | ||
| Zinc | 14.2 mg | (178 %) | ||
| Saturated fatty acids | 37 g | |||
| Uric acid | 402 mg | |||
| Cholesterol | 656 mg | |||
| Complete sugar | 11 g |
Ingredients
- For the meatloaf
- 2 kaiser rolls (day-old)
- 2 onions
- 2 garlic cloves
- 1 Red Bell pepper
- 50 grams smoked Bacon
- 2 Tbsps Caper
- 1 bunch parsley
- 1 bunch Chives
- 100 grams Emmentaler cheese
- 2 Tbsps butter
- 1 kilogram mixed Ground meat
- 3 Tbsps breadcrumbs
- 5 eggs
- ½ tsp oregano
- 2 tsps thyme
- 2 tsps paprika
- 2 tsps Caraway
- 2 Tbsps Tomato paste
- 2 Tbsps Mustard
- 30 grams chopped Pistachio
- 6 slices cooked ham
- 5 Tbsps vegetable oil
- salt
- freshly ground peppers
- For the salad
- 150 grams yellow Cherry tomatoes
- 3 Tomatoes
- 1 yellow Bell pepper
- 200 grams lamb's lettuce
- 3 hardboiled eggs
Preparation steps
For the meatloaf: soak bread in lukewarm water. Peel onions and garlic and chop finely. Rinse and halve bell pepper, remove seeds and ribs and dice finely. Chop capers. Rinse parsley and chives and chop finely. Dice bacon finely. Heat butter in a pan and saute bacon, onions, garlic and pepper for a few minutes. Remove from heat and cool slightly. Add ground meat, squeezed bread, two eggs, spices, tomato paste, mustard, half of pistachios and season with salt and pepper. Cook remaining eggs until hard-boiled. Cool and peel.
Separate 400 grams of meat mixture (approximately 14 ounces) and set aside. Brush large, long piece of aluminum foil with 1tablespoon of olive oil and spread remaining meat mixture until about 1.5 cm (approximately 1/2 inch) thick with a rolling pin. Layer with ham slices and cheese, fold in, using aluminum foil, and seal the ends well. Transfer to a large roasting pan greased with 2 tablespoons of oil and bake in preheated oven at 180°C (approximately 350°F) for about 80 minutes. Make 12 small dumplings out of remaining meat mixture. Heat remaining oil in a pan and cook meatballs, few at a time, until golden brown on all sides.
Remove meatloaf from the oven and cool in a roasting pan slightly. Uncover and cut into slices, arrange on a serving plate.
For the salad: halve bell pepper and remove seeds and ribs, rinse and chop coarsely. Rinse and quarter tomatoes. Rinse and spin dry lettuce. Arrange meatballs around meatloaf and top each with a cherry tomato (secure with toothpicks, if desired). Arrange chopped tomatoes, pepper and lettuce around and garnish with sliced eggs and remaining pistachios. Serve.
