Turkey Meatloaf
Nutritional values
(Percentage of daily recommendation)
| Calorie | 612 cal. | (29 %) | ||
| Protein | 71 g | (72 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.5 g | (42 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin K | 90.2 μg | (150 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 39.7 mg | (331 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 291 μg | (97 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 40.4 μg | (90 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 149 mg | (157 %) | ||
| Potassium | 1,413 mg | (35 %) | ||
| Calcium | 107 mg | (11 %) | ||
| Magnesium | 158 mg | (53 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 6.7 mg | (84 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 395 mg | |||
| Cholesterol | 197 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 1 day-old White roll
- 4 Tbsps hulled Pumpkin seed
- 1 onion
- 1 garlic clove
- 2 red and yellow Bell pepper
- 800 grams Ground turkey
- 2 eggs
- 1 tsp Dijon mustard
- 2 Tbsps freshly chopped parsley
- 2 Tbsps breadcrumbs (as needed more)
- salt
- freshly ground peppers
- 1 tsp Curry powder
- olive oil (for the mold)
- 600 grams Peas
Preparation steps
Preheat the oven to 200°C (approximately 390°F). Oil a loaf pan. Soak the bread in cold water. Toast the pumpkin seeds in a dry skillet until fragrant. Remove and let cool. Peel the onion and the garlic and dice finely. Rinse the peppers, halve lengthwise, remove the seeds and white ribs and cut into 1 cm (approximately 3/8-inch) cubes. Squeeze the bread well and mix in a bowl with the ground turkey, the onion and garlic cubes, the pepper, pumpkin seeds, eggs, mustard, parsley and breadcrumbs. Then add the curry powder and season with salt and pepper. Spoon the mixture into the loaf pan, brush with oil and bake until the juices run clear when poked, about 1 hour.
Cook the peas in a pan of boiling salted water until al dente, about 5 minutes. Drain. Thickly slice the meatloaf and serve with the peas and if desired, potatoes.
