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Toast with Ground Meat
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Preparation:
25 min.
Preparation
ready in 40 mins
Calories:
574
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 574 cal. | (27 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 21.3 μg | (36 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 14.8 mg | (123 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 4.1 μg | (137 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 729 mg | (18 %) | ||
| Calcium | 48 mg | (5 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 6.3 mg | (79 %) | ||
| Saturated fatty acids | 9.7 g | |||
| Uric acid | 167 mg | |||
| Cholesterol | 79 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- ½ bunch parsley
- 1 shallot
- 1 garlic clove
- 2 Tbsps vegetable oil
- 500 grams mixed Ground meat
- 1 tsp Tomato paste
- 150 milliliters Beef broth
- salt
- freshly ground peppers
- 8 slices Multigrain bread
Preparation steps
1.
Rinse parsley and pat dry, reserve a few leaves for garnish and finely chop the rest. Peel and finely dice shallot and garlic. Sauté garlic and shallot in oil in a pan until translucent.
2.
Add the ground meat and cook over high heat, stirring frequently. Stir in the tomato paste and broth. Simmer over medium heat for 10 minutes until most of the liquid has evaporated. Fold in the chopped parsley and season with salt and pepper.
3.
Toast the bread, spoon the meat mixture onto the toast slices, then cut diagonally. Garnish with reserved parsley leaves and serve.
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