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Veal and Mushroom Meatloaf

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Veal and Mushroom Meatloaf
488
calories
Calories
0
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easy
Difficulty
1 hr 20 min.
Preparation
Nutritions
Fat32.18 g
Saturated Fat Acids8.76 g
Protein36.98 g
Roughage3.61 g
Sugar added0 g
Calorie488
1 serving contains
Calories488
Protein/g36.98
Fat/g32.18
Saturated fatty acids/g8.76
Carbohydrates/g9.98
Added sugar/g0
Roughage/g3.61
Cholesterol/mg156.76
Vitamin A/mg114.1
Vitamin D/μg1.08
Vitamin E/mg2.28
Vitamin B₁/mg0.51
Vitamin B₂/mg0.38
Niacin/mg15.22
Vitamin B₆/mg0.84
Folate/μg49.43
Pantothenic acid/mg1.03
Biotin/μg1.22
Vitamin B₁₂/μg1.82
Vitamin C/mg6.62
Potassium/mg593.48
Calcium/mg63.18
Magnesium/mg42.21
Iron/mg3.56
Iodine/μg21.87
Zinc/mg4.29

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 6 servings
1
2 cups
1 ¼ cups
1 tablespoon
Dried tomatoes (chopped)
1 clove
3 tablespoons
14 ounces
ground Beef
14 ounces
ground Pork
cup
2
2 tablespoons
freshly ground peppers
¾ cup
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Preparation steps

Step 1/4
Soak the bread roll in lukewarm water. Clean the mushrooms by rubbing with a paper towel and dice finely. Trim and finely chop the spring onions. Heat 2 tbsp oil and quickly saute the mushrooms and spring onions. Season with salt and pepper and set aside.
Step 2/4
Peel and finely dice the garlic and add to the mushroom mixture with the chopped dried tomatoes. Return to the heat and fry, stirring, until all the liquid has evaporated. Leave to cool and put into a bowl. Squeeze out the bread roll and add to mixture in the bowl with the mince, sausagemeat, eggs, salt, pepper and mustard. Mix well to combine. Transfer the mince mixture to a loaf tin lined with baking parchment or aluminium foil, sprinkle with pine nuts and press on firmly.
Step 3/4
Cook in a preheated oven (200°C, middle shelf) for 45-55 minutes, brushing with a little oil from time to time.
Step 4/4
Serve with fresh white bread and tomato salsa.

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