Stuffed Meatloaf
Nutritional values
(Percentage of daily recommendation)
| Calorie | 595 cal. | (28 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.2 g | (24 %) |
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 96.4 μg | (161 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 14.1 mg | (118 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 209 μg | (70 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 17.6 μg | (39 %) | ||
| Vitamin B₁₂ | 4.3 μg | (143 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 1,256 mg | (31 %) | ||
| Calcium | 164 mg | (16 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 5.6 mg | (70 %) | ||
| Saturated fatty acids | 23.1 g | |||
| Uric acid | 284 mg | |||
| Cholesterol | 188 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 700 grams mixed Ground meat
- 2 onions
- 4 stalks Leeks
- 500 grams carrots
- 2 Tbsps butter
- 8 Tbsps breadcrumbs
- 100 grams Whipped cream
- 2 eggs
- salt
- peppers
- 3 Tbsps butter (for the vegetables)
- Fat (for greasing the baking dish)
Preparation steps
Mix 5 tablespoons breadcrumbs with the cream and allow to soften. Peel the onions, finely chop and saute in butter. Mix the soaked breadcrumbs and cream, onions, eggs with the ground beef and season with salt and pepper. Rinse the carrot, peel and cut lengthwise into sticks. Rinse the leek, loosen the outer leaves and reserve, cut the remaining leek into rings and blanch the vegetables for 3-5 minutes.
Grease a loaf pan and fill with half of the meat mixture, smoothing top. Place carrot sticks in the middle of leek leaves and wrap up leaves. Place in pan on meat mixture and surround with remaining meat mixture. Place in the oven preheated to 200°C (approximately 375°F) and cook about 1 hour 20 minutes. Sauté remaining vegetables in hot butter just before the end of cooking. Turn meatloaf out of pan, surround with vegetables and serve.
