Turkey Vegetable Meatloaf
Nutritional values
(Percentage of daily recommendation)
| Calorie | 442 cal. | (21 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 141.6 μg | (236 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 16.6 mg | (138 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 13.3 μg | (30 %) | ||
| Vitamin B₁₂ | 5.2 μg | (173 %) | ||
| Vitamin C | 67 mg | (71 %) | ||
| Potassium | 1,051 mg | (26 %) | ||
| Calcium | 92 mg | (9 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 6.6 mg | (83 %) | ||
| Saturated fatty acids | 11 g | |||
| Uric acid | 243 mg | |||
| Cholesterol | 149 mg | |||
| Complete sugar | 8 g |
Ingredients
Preparation steps
Peel the carrot and cut into small cubes. Cut the broccoli into smaller parts, if necessary. Cook the carrots in boiling salt water for about 8 minutes. Cook the broccoli for 4 minutes. Drain, rinse with cold water and drain again.
Run the turkey twice through the meat grinder on the finest setting.
Soak the bread in lukewarm water and then squeeze well. Peel the onions and chop finely.
Combine the meat with the well-squeezed bread, egg, onion and parsley. Season with salt, pepper, thyme and marjoram. Mix in the vegetables.
Fill a greased loaf pan with the meat mixture and bake in a preheated oven (180°C (approximately 350°F)) for 45 minutes.
Cook the noodles in plenty of salted water until al dente.
Turn the roast out from the pan. Cut into slices and serve with the noodles.
As desired, serve with brown sauce.
