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Ingredients
Vegetable-Stuffed Meatloaf
- Ingredients
- 2 day-old White rolls
- 1 shallot
- 1 garlic clove
- 300 grams fresh Spinach
- 1 Red Bell pepper
- 1 yellow Bell pepper
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- Nutmeg (freshly grated)
- 800 grams mixed Ground meat
- 2 eggs
- 2 tsps medium hot Mustard
- 1 tsp freshly chopped thyme
- 1 tsp freshly chopped parsley
Soak rustic roll in lukewarm water. Peel shallot and garlic and chop finely. Rinse spinach and spin dry. Peel and halve peppers, remove seeds and white inner walls and cut flesh into strips.
Heat 2 tablespoons oil in saucepan and sweat shallots and garlic until translucent. Add spinach, wilt, evaporate resulting liquid and season with salt, pepper and nutmeg.
Preheat oven to 180°C (approximately 350°F.)
Knead minced meat with eggs, well-squeezed rustic roll, mustard and herbs and season with salt and pepper. Wrap meatloaf in plastic wrap and shape into rectangle about 2 cm (approximately 3/4 inch) thick. Unwrap meatloaf and cover half with spinach mixture and peppers. Fold meatloaf to cover vegetables, shape into roll and place on baking sheet lined with baking paper. Brush meatloaf's surface with remaining oil and cook in preheated oven for about 1 hour. Remove meatloaf from oven and cut into slices to serve.
(Percentage of daily recommendation)
| Calorie | 685 cal. | (33 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |