Turkey Meatloaf with Mashed Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 836 cal. | (40 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 9.4 mg | (78 %) | ||
| Vitamin K | 16.1 μg | (27 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 35.6 mg | (297 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 31.5 μg | (70 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 1,579 mg | (39 %) | ||
| Calcium | 146 mg | (15 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 17.5 g | |||
| Uric acid | 283 mg | |||
| Cholesterol | 232 mg | |||
| Complete sugar | 9 g |
Ingredients
- For the meatloaf
- 800 grams turkey breasts
- 1 onion
- vegetable oil
- 1 Tbsp chopped parsley
- 1 tsp freshly chopped thyme
- 100 grams Bacon
- 2 day-old White rolls
- 2 eggs
- salt
- freshly ground peppers
- For the mashed potatoes
- 600 grams starchy potatoes
- 4 garlic cloves
- ½ Radicchio
- 2 Tbsps butter
- To serve
- 3 Tbsps Ketchup
- 1 Tbsp Apricot jam
- 1 Tbsp soy sauce
- 180 milliliters lukewarm milk
Preparation steps
Preheat the oven to 190°C (approximately 375°F).
For the meatloaf: Soak the bread in water then squeeze excess water out. Rinse the turkey breast, pat dry, cut into small cubes and process through a meat grinder.
Peel the onion, chop finely, sweat in a hot pan with 1 tablespoon hot oil until translucent. Remove from the heat and let cool. Stir in the herbs.
Combine the ground meat with the bread, bacon, eggs and onion mixture. Season with salt and pepper then form into a loaf and place in a greased baking dish. Bake for about 60 minutes.
Meanwhile, for the mashed potatoes: Peel the potatoes, rinse and roughly chop. Cook in boiling salted water for about 25 minutes, until fork-tender.
Peel the garlic and thinly slice. Trim the radicchio, rinse and thinly slice. In a frying pan, melt the butter and sauté the garlic until golden brown. Add the radicchio, sauté briefly then remove from heat and let cool.
Mix the ketchup with the jam and soy sauce. Brush over the meatloaf around 15 minutes before the end of the cooking time.
Drain the potatoes, let the steam evaporate, press through a potato ricer and mix in the milk until smooth. Fold in the garlic and radicchio mixture and season with salt, pepper and a pinch of nutmeg, if desired.
