Sausagemeat Stuffing Loaf

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Sausagemeat Stuffing Loaf
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Health Score:
8,0 / 10
Difficulty:
easy
Difficulty
Preparation:
2 h. 45 min.
Preparation
Calories:
368
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie368 kcal(18 %)
Protein23.96 g(24 %)
Fat23.69 g(20 %)
Carbohydrates13.48 g(9 %)
Sugar added0 g(0 %)
Roughage1.25 g(4 %)
Vitamin A79.49 mg(9,936 %)
Vitamin D0.78 μg(4 %)
Vitamin E1.21 mg(10 %)
Vitamin B₁0.45 mg(45 %)
Vitamin B₂0.27 mg(25 %)
Niacin9.67 mg(81 %)
Vitamin B₆0.6 mg(43 %)
Folate40.19 μg(13 %)
Pantothenic acid0.52 mg(9 %)
Biotin0.75 μg(2 %)
Vitamin B₁₂1.47 μg(49 %)
Vitamin C25.41 mg(27 %)
Potassium484.04 mg(12 %)
Calcium53.47 mg(5 %)
Magnesium33.48 mg(11 %)
Iron2.41 mg(16 %)
Iodine8.02 μg(4 %)
Zinc3.57 mg(45 %)
Saturated fatty acids7.29 g
Cholesterol87.31 mg

Ingredients

for
8
Ingredients
2 tablespoons olive oil
1 onion (finely chopped)
1 medium zucchini (finely chopped)
1 Orange pepper (finely chopped)
1 clove garlic (crushed)
3 cups Minced Beef
3 cups Pork sausage
cup fresh, white breadcrumbs
2 tablespoons Pine nuts
1 tablespoon Golden raisins
1 tablespoon fresh thyme
1 large egg (beaten)
How healthy are the main ingredients?
BeefPine nutsolive oilraisinsgarlicthyme

Preparation steps

1.
Preheat the oven to 150°C (130 fan) | 300°F | gas 2 and grease a 900 g | 2 lb loaf tin.
2.
Heat the oil in a large sauté pan and fry the onion, courgette and pepper together for 10 minutes or until softened. Add the garlic and cook for 2 more minutes, stirring constantly, then scrape the mixture into a large mixing bowl and leave to cool.
3.
Add the rest of the ingredients and squidge it all together with your hands until it is really well mixed.
4.
Pack the meat into the prepared loaf tin and cover the top with foil.
5.
Put it in a large roasting tin and add enough boiling water to come half way up the outside of the loaf tin. This is called a bain marie and will help the meatloaf to cook evenly without hardening on the outside.
6.
Transfer the bain marie to the oven and cook for 2 hours. To test if it is done, insert a skewer into the centre of the meatloaf. Take it out then press down on the top of the loaf. If the juices run clear, it is cooked.
7.
Cover the meatloaf with foil again and leave to rest for 20 minutes before turning out onto a serving plate and serving warm. Alternatively, leave the meatloaf to cool completely in the tin then refrigerate. Serve cold in a packed lunch or at a picnic.
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