Spinach, Feta and Pine Nut Filled Meatloaf
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,465 cal. | (165 %) | ||
| Protein | 260 g | (265 %) | ||
| Fat | 238 g | (205 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.2 g | (37 %) |
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 20.8 mg | (173 %) | ||
| Vitamin K | 605.7 μg | (1,010 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 3.6 mg | (327 %) | ||
| Niacin | 121.1 mg | (1,009 %) | ||
| Vitamin B₆ | 2.6 mg | (186 %) | ||
| Folate | 410 μg | (137 %) | ||
| Pantothenic acid | 4.9 mg | (82 %) | ||
| Biotin | 69.1 μg | (154 %) | ||
| Vitamin B₁₂ | 46.4 μg | (1,547 %) | ||
| Vitamin C | 89 mg | (94 %) | ||
| Potassium | 5,238 mg | (131 %) | ||
| Calcium | 585 mg | (59 %) | ||
| Magnesium | 522 mg | (174 %) | ||
| Iron | 36.1 mg | (241 %) | ||
| Iodine | 147 μg | (74 %) | ||
| Zinc | 57.9 mg | (724 %) | ||
| Saturated fatty acids | 87.6 g | |||
| Uric acid | 1,208 mg | |||
| Cholesterol | 1,091 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 150 grams fresh Spinach
- salt
- 2 day-old White rolls
- 4 Tbsps olive oil
- 2 garlic cloves
- 1 red chili pepper
- 80 grams Feta
- 50 grams Pine nuts
- freshly ground peppers
- 1 kilogram Ground beef
- 2 tsps medium hot Mustard
- 2 eggs
- ½ tsp dried oregano
- 1 Tbsp Semolina flour
- 1 sprig rosemary
Preparation steps
Preheat the oven to 200°C (approximately 400°F). Brush a baking sheet or a large baking dish with 1-2 tablespoons olive oil.
Rinse the spinach and blanch in a pot of boiling salted water until wilted. Drain, rinse with cold water, squeeze well and chop coarsely. Tear the rolls into pieces and soak in lukewarm water.
Peel the garlic and finely chop together with the chile, crumble in the feta. Toast the pine nuts in a dry skillet and place in a bowl. Add the spinach, feta, chile and garlic, season with salt and pepper.
Squeeze the bread well and mix with the ground meat, mustard, eggs and oregano, season with salt and pepper. Shape 2/3 of the mixture into a bread-like loaf and make a depression in the middle. Place the spinach mixture into the depression and cover with the remaining meat mixture, making a domed top.
Place the loaf in the pan, sprinkle with flour and bake until the juices run clear when poked, about 1 hour. Serve on a preheated platter and garnish with rosemary. If desired, serve with a Mediterranean salad.
