Stuffed Meatloaf
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,309 cal. | (62 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 75 g | (65 %) | ||
| Carbohydrates | 108 g | (72 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 9.2 g | (31 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 78.6 μg | (131 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 22.7 mg | (189 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 154 μg | (51 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 15 μg | (33 %) | ||
| Vitamin B₁₂ | 6 μg | (200 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 1,675 mg | (42 %) | ||
| Calcium | 191 mg | (19 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 7.1 mg | (47 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 9.4 mg | (118 %) | ||
| Saturated fatty acids | 34.1 g | |||
| Uric acid | 396 mg | |||
| Cholesterol | 272 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 650 grams mixed Ground meat
- 100 grams thinly sliced Bacon
- 2 stale White rolls
- 1 kilogram Pumpkin
- 2 shallots (finely chopped)
- 2 Tbsps butter
- salt
- freshly ground peppers
- Ground clove
- sugar
- 2 Tbsps scallions
- 1 Tbsp pickled green peppercorns (crushed)
- 2 eggs
- butter (for greasing)
- For the herb rice
- 2 Tbsps olive oil
- 400 grams Arborio rice
- 2 bunches parsley (chopped)
- 2 Tbsps butter
- 2 Tbsps Parmesan
Preparation steps
Soak the bread in warm water. Squeeze the bread and cut into small pieces
Peel pumpkin, remove seeds, cut about 300 grams (approximately 10 ounces) into small cubes, cut the rest into 2 cm (approximately 3/4 inch) small diamonds. Sauté shallots in butter until tender, add pumpkin cubes, season with salt, pepper and spice cloves, pour in approximately 2-3 tablespoons of vinegar and water, cover and simmer 5 minutes, add sugar to taste and season again if necessary.
Mix the well-squeezed bread with the ground meat, chives, crushed green peppercorns, the eggs, season with some salt and knead well.
On a piece of aluminum foil (about 30 x 30 cm) (approximately 12 x 12 inches) roll out the ground meat mixture, cover with the prepared pumpkin cubes and roll up (with the help of the aluminum foil) to shape into a large roll, cover with the bacon strips, place in a greased baking dish, place the pumpkin diamonds around it season with salt and pepper and pour in 2 tablespoons of water. Place in an oven preheated to 180°C (approximately 350°F) and bake about 45-50 minutes until golden brown.
Meanwhile, saute the rice in hot oil until translucent, pour in the broth, season with salt and pepper, cover and simmer for about 20 minutes. Mix with the parsley and the butter and sprinkle with grated Parmesan before serving.
