Meatloaf with Tomato Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 625 cal. | (30 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 23.9 μg | (40 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 20.9 mg | (174 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 14.9 μg | (33 %) | ||
| Vitamin B₁₂ | 6.9 μg | (230 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 1,084 mg | (27 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 8.2 mg | (103 %) | ||
| Saturated fatty acids | 15.4 g | |||
| Uric acid | 261 mg | |||
| Cholesterol | 180 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the meatloaf
- 1 day-old White roll
- 2 onions
- 2 Tbsps vegetable oil
- 2 Tbsps freshly chopped parsley
- 800 grams mixed Ground meat
- 1 egg
- salt
- freshly ground peppers
- 1 tsp dried thyme
- 1 tsp dried marjoram
- For the sauce
- 2 onions
- 1 garlic clove
- 1 Tbsp vegetable oil
- 1 Tbsp Tomato paste
- 250 milliliters beer
- 250 grams puree Tomatoes
- 1 tsp sweet ground paprika
- ground Caraway
- salt
- peppers
Preparation steps
For the meatloaf: Tear the bread into pieces, soak in lukewarm water and then squeeze well. Peel the onions and chop finely. Heat 1 tablespoon oil in a skillet and sauté the onion until translucent, let cool slightly.
Preheat the oven to 180°C (approximately 350°F). Line a baking sheet with parchment paper.
In a bowl, mix the ground meat with the bread, egg, onion, parsley, thyme and marjoram, season with salt and pepper. Place the meat mixture on the baking sheet and shape it into a loaf. Smooth the surface and brush with a little oil. Bake until the juices run clear when the loaf is poked, about 1 hour.
For the sauce: Peel the onion and garlic and chop finely. Heat the oil in a skillet and saute the onion and garlic until translucent. Stir in the tomato paste and cook 1 minute. Add the beer, tomato puree and paprika and simmer until slightly thickened and creamy, about 20 minutes. Season with caraway, salt and pepper.
Cut the loaf into slices and serve with the sauce.
Serve as desired with red cabbage and dumplings.
