Mediterranean Meatloaf
Nutritional values
(Percentage of daily recommendation)
| Calorie | 766 cal. | (36 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 53 g | (46 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 27.9 μg | (47 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 19.9 mg | (166 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 151 μg | (50 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 22.5 μg | (50 %) | ||
| Vitamin B₁₂ | 5.3 μg | (177 %) | ||
| Vitamin C | 67 mg | (71 %) | ||
| Potassium | 1,536 mg | (38 %) | ||
| Calcium | 196 mg | (20 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 58 μg | (29 %) | ||
| Zinc | 7 mg | (88 %) | ||
| Saturated fatty acids | 22.8 g | |||
| Uric acid | 203 mg | |||
| Cholesterol | 210 mg | |||
| Complete sugar | 12 g |
Ingredients
- For the meatloaf
- 1 scallion
- 2 White rolls (day old)
- breadcrumbs (as needed)
- 6 garlic cloves
- 1 tsp thyme
- 300 grams Feta
- 800 grams mixed Ground meat
- 200 grams Veal sausage
- 2 eggs
- 1 Tbsp Tomato paste
- 12 sun-dried Tomatoes (in oil)
- 2 Tbsps olive oil
- salt
- peppers
- For the sauce
- 1 kilogram Tomatoes
- 1 Tbsp Tomato paste
- 1 shallot
- 2 garlic cloves
- 2 Tbsps olive oil
- sugar
- lemon juice
- salt
- cayenne pepper
Preparation steps
Soak rolls in lukewarm water. Rinse and thinly slice scallions. Peel and mince garlic. Drain and quarter tomatoes. Cut feta into 1 cm (approximately 1/3 inch) cubes. Squeeze bread, and combine with scallions, garlic, tomatoes, herbs, ground meat and veal. Knead in eggs, tomato paste, salt and pepper. Add breadcrumbs as needed. Press mixture into a greased loaf pan. Bake in an oven preheated to 200°C (approximately 400°F) for about 1 hour.
For the sauce: Blanch tomatoes in boiling salted water until skin bursts. Shock in ice water, peel, quarter, core and dice.
Peel and mince shallot and garlic. Heat oil in a pan and cook shallot and garlic. Stir in tomato paste and add tomato. Simmer for a few minutes, season to taste with sugar, salt, lemon juice and cayenne pepper.
Remove meatloaf from oven and let rest briefly. Slice and serve with sauce.
