Savory Asian-Style Individual Meatloaves
Nutritional values
(Percentage of daily recommendation)
| Calorie | 262 cal. | (12 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 2.6 g | (9 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 2 μg | (3 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.5 mg | (63 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 333 mg | (8 %) | ||
| Calcium | 44 mg | (4 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 5.1 g | |||
| Uric acid | 56 mg | |||
| Cholesterol | 59 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- vegetable oil (for the molds)
- 5 slices Toast
- 200 milliliters (approximately 1 cup) milk
- 2 garlic cloves
- 2 onions
- 2 scallions
- 2 red chili peppers
- 400 grams (approximately 14 ounces) mixed Ground meat
- 2 eggs
- 1 tsp salt
- freshly ground peppers
- freshly grated Nutmeg
- 200 grams unsalted Shelled peanut
- 2 Tbsps powdered sugar
- 40 grams (approximately 3 tablespoons) Sweet chili sauce
Preparation steps
Preheat the oven to 180°C (approximately 350°F) convection. Line a muffin tin with paper cases or grease the tins.
Cut the toast into cubes and soak in the milk. Squeeze dry. Peel and finely chop the garlic and onions. Rinse scallions and thinly slice the white parts. Cut long thin strips from the green and set aside to garnish. Working with gloves, halve the chili lengthwise, remove the seeds and finely chop. Set half of the chili aside.
Mix the meat in a bowl with the bread, garlic, onions, white of the scallions, and chili. Add the eggs, season with salt, pepper and nutmeg and knead until well combined. Divide evenly among the muffin tin.
Bake until 10 minutes.
Meanwhile, chop the peanuts coarsely and toast in a dry skillet over medium heat. Sprinkle with powdered sugar and let caramelize slightly. Add the sweet chili sauce, mix and toss to coat. Divide evenly among the muffins and continue baking until the muffins are firm to the touch and a toothpick inserted in the center comes out clean, about 10 minutes.
Serve hot and garnish with the scallion greens.
