Pastry Wrapped Vegetable Studded Meatloaf
Nutritional values
(Percentage of daily recommendation)
| Calorie | 5,217 cal. | (248 %) | ||
| Protein | 193 g | (197 %) | ||
| Fat | 417 g | (359 %) | ||
| Carbohydrates | 182 g | (121 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 21.4 g | (71 %) |
| Vitamin A | 2.7 mg | (338 %) | ||
| Vitamin D | 6.3 μg | (32 %) | ||
| Vitamin E | 23 mg | (192 %) | ||
| Vitamin K | 282.2 μg | (470 %) | ||
| Vitamin B₁ | 5.9 mg | (590 %) | ||
| Vitamin B₂ | 2.4 mg | (218 %) | ||
| Niacin | 80.9 mg | (674 %) | ||
| Vitamin B₆ | 5 mg | (357 %) | ||
| Folate | 623 μg | (208 %) | ||
| Pantothenic acid | 7.6 mg | (127 %) | ||
| Biotin | 78.1 μg | (174 %) | ||
| Vitamin B₁₂ | 13.9 μg | (463 %) | ||
| Vitamin C | 542 mg | (571 %) | ||
| Potassium | 5,253 mg | (131 %) | ||
| Calcium | 800 mg | (80 %) | ||
| Magnesium | 362 mg | (121 %) | ||
| Iron | 16.8 mg | (112 %) | ||
| Iodine | 93 μg | (47 %) | ||
| Zinc | 26.3 mg | (329 %) | ||
| Saturated fatty acids | 218.1 g | |||
| Uric acid | 1,191 mg | |||
| Cholesterol | 1,546 mg | |||
| Complete sugar | 30 g |
Ingredients
- Ingredients
- 1 stale White roll
- 1 stalk Leeks
- 2 Bell pepper (Red and yellow)
- 1 onion
- 2 Tbsps butter
- 60 grams (approximately 2 ounces) Bacon
- 700 grams (approximately 25 ounces) ground pork
- 1 egg
- 2 Tbsps freshly chopped Chervil
- 50 grams (approximately 1 3/4 ounces) grated Cheese (z. B. Emmentaler)
- salt
- peppers
- Nutmeg
- 1 pinch chili peppers
- 1 tsp untreated lemon zest
- 450 grams (approximately 1 pound Puff pastry dough
- 1 egg yolk
- 2 Tbsps Whipped cream
Preparation steps
Tear the roll into large pieces, soak in lukewarm water to soften and squeeze dry. Rinse, clean and chop the leeks. Rinse, halve and remove seeds and ribs from peppers and cut into 1 cm (approximately 3/8-inch) cubes. Peel the onion and chop finely. Melt the butter in a pan, add the onion and cook until translucent. Add the leeks and peppers and sauté 2-3 minutes. Remove from heat and let cool. Cut the bacon into small cubes and place in a bowl with the meat, bread, vegetables, egg, parsley and cheese and knead until well combined. If necessary, add another egg. Season well with salt, pepper, nutmeg, chile and lemon zest.
Preheat the oven to 180°C (approximately 350°F) Line a loaf pan with parchment paper. Line with half the puff pastry and press to come halfway up the sides of the pan. Press the meat mixture into the pan. From the remaining pastry cut a rectangle the size of the baking pan, put it over the meat, and squeeze the pastry edges together. Cut any remaining pasty into decorative strips and place on top. Whisk the egg yolk with the cream, and coat the dough with it. Bake until the filling is set and the dough is golden brown, about 1 hour 15 minutes . If the dough is browning too quickly tent with foil.
Remove from oven and allow to cool in the pan. Serve sliced.
