Meatloaf with Vegetables
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
654
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 654 cal. | (31 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 38 μg | (63 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 21.9 mg | (183 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 14.7 μg | (33 %) | ||
| Vitamin B₁₂ | 6.9 μg | (230 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 1,057 mg | (26 %) | ||
| Calcium | 62 mg | (6 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 8.7 mg | (109 %) | ||
| Saturated fatty acids | 16 g | |||
| Uric acid | 288 mg | |||
| Cholesterol | 181 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Soak the bread in lukewarm water. Squeeze well and tear into small pieces. Rinse, trim and cut the scallions into rings. Sweat in hot olive oil and let cool. Peel the carrots and finely dice. Blanch together with the peas in salted water for about 2 minutes. Rinse under cold water and drain.
2.
Preheat the oven to 180°C (approximately 350°F) top and bottom heat. Grease a baking dish with olive oil.
3.
Mix the ground beef with the well squeezed bread, the egg and the vegetables. Season with salt and pepper.
4.
Spoon the meat mixture into a pan and cover with aluminum foil. Bake in the oven for about 50 minutes.
5.
Serve sliced.
