Pork Meatloaf
Nutritional values
(Percentage of daily recommendation)
| Calorie | 295 cal. | (14 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 3.8 mg | (475 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 29.3 μg | (49 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 11.3 mg | (94 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 19.3 μg | (43 %) | ||
| Vitamin B₁₂ | 8.5 μg | (283 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 460 mg | (12 %) | ||
| Calcium | 41 mg | (4 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 6.8 g | |||
| Uric acid | 161 mg | |||
| Cholesterol | 169 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the meatloaf
- 1 day-old White roll
- 500 grams Pork butt (boneless)
- salt
- freshly ground pepper
- 3 eggs
- 100 milliliters Whipped cream
- 4 Tbsps Madeira Wine
- 1 bunch parsley
- 150 grams Smoked pork chop (boneless)
- 100 grams Calf's liver
- 50 grams Peas (frozen)
- For the sauce
- 1 Mango
- 2 tsps vegetable oil
- 1 tsp green, pickled peppercorns
- 2 tsps balsamic vinegar
- Cress (for garnish)
Preparation steps
For the meatloaf: Crumble rolls. Soak bread in water for 5-10 minutes, then squeeze out. Dice pork. Combine pork and bread, then process twice through a meat grinder. Season with salt and pepper.
Beat eggs, cream and Madeira and stir into meat mixture. Rinse parsley, shake dry and mince. Dice smoked chops and liver and fold into meat mixture with parsley and peas.
Preheat oven to 180°C (approximately 350°F).
Grease a loaf pan with oil and add meat mixture. Smooth, cover and place in a hot water bath. Bake for 90 minutes.
For the sauce: Peel mango and julienne flesh. Heat oil in a nonstick skillet. Add mango and peppercorns. Season with balsamic vinegar.
Remove meatloaf from oven and drain off fat. Let cool in the pan, then release from pan and slice.
Plate and serve drizzled with sauce, garnished with cress.
