Meatloaf with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,415 cal. | (67 %) | ||
| Protein | 101 g | (103 %) | ||
| Fat | 77 g | (66 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 61.4 g | (205 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 55 mg | (458 %) | ||
| Vitamin K | 52.7 μg | (88 %) | ||
| Vitamin B₁ | 2 mg | (200 %) | ||
| Vitamin B₂ | 2 mg | (182 %) | ||
| Niacin | 37.7 mg | (314 %) | ||
| Vitamin B₆ | 4.1 mg | (293 %) | ||
| Folate | 725 μg | (242 %) | ||
| Pantothenic acid | 6.2 mg | (103 %) | ||
| Biotin | 23.5 μg | (52 %) | ||
| Vitamin B₁₂ | 6.9 μg | (230 %) | ||
| Vitamin C | 1,061 mg | (1,117 %) | ||
| Potassium | 6,003 mg | (150 %) | ||
| Calcium | 1,409 mg | (141 %) | ||
| Magnesium | 321 mg | (107 %) | ||
| Iron | 16.2 mg | (108 %) | ||
| Iodine | 73 μg | (37 %) | ||
| Zinc | 16.3 mg | (204 %) | ||
| Saturated fatty acids | 29.6 g | |||
| Uric acid | 998 mg | |||
| Cholesterol | 360 mg | |||
| Complete sugar | 67 g |
Ingredients
- Ingredients
- 1 day-old White roll
- 1 small red Bell pepper
- 1 onion
- olive oil
- 1 tsp freshly chopped Sage
- 2 garlic cloves
- 2 Tbsps Crème fraiche
- 1 Tbsp Caper (from a jar)
- 1 egg
- 700 grams mixed Ground meat
- salt
- freshly ground peppers
- 3 hardboiled eggs
- 8 large Savoy cabbage
- 100 grams Bacon (in thin slices)
- butter (for greasing)
- 1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 300 milliliters Beef broth
Preparation steps
Soak bread in lukewarm water.
Rinse bell pepper, remove seeds and ribs and finely chop. Peel onion and finely dice. Saute in hot oil until translucent, add bell pepper and saute for another minute. Add sage and garlic. Remove from heat and add squeezed bread, creme fraiche, capers, egg and meat. Season with salt and pepper. Knead together and separate into 2 portions. Shape first portion into a log shape and create an indent in center. Place hardboiled eggs in a row and then top with second portion of meat mixture. Seal.
Preheat oven to 200°C (approximately 400°F).
Trim savoy leaves and remove hard veins. Blanch in boiling salted water, rinse and pat dry. Wrap meatloaf in bacon slices and then with savoy leaves. If necessary, tie with kitchen twine.
Rinse, trim and cut soup vegetables into small bite-sized pieces. Place meatloaf with soup vegetables on a baking sheet and bake covered for 30 minutes. Uncover and cook for another 45 minutes. Keep moist with beef broth as meatloaf cooks.
Place meatloaf on a serving dish. Slice and serve with vegetables.
