Vegetarian Meatloaf
Nutritional values
(Percentage of daily recommendation)
| Calorie | 708 cal. | (34 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.2 g | (27 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 2.8 μg | (14 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 160.2 μg | (267 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 11.1 mg | (93 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 181 μg | (60 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 40.4 μg | (90 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 74 mg | (78 %) | ||
| Potassium | 1,032 mg | (26 %) | ||
| Calcium | 863 mg | (86 %) | ||
| Magnesium | 140 mg | (47 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 6.2 mg | (78 %) | ||
| Saturated fatty acids | 22.1 g | |||
| Uric acid | 156 mg | |||
| Cholesterol | 350 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 100 grams Soy flour
- 400 milliliters Vegetable broth
- 100 grams Long grain rice
- salt
- 1 Red Bell pepper
- 100 grams Spinach
- 2 onions
- 4 Tbsps butter
- 5 slices Toast
- 100 milliliters milk
- 3 eggs
- 200 grams grated Emmentaler cheese (or Swiss cheese)
- 1 Tbsp medium hot Mustard
- noble sweet ground paprika
- freshly grated Nutmeg
- freshly ground peppers
- breadcrumbs (as needed)
- 2 hardboiled eggs
Preparation steps
Sprinkle the soy granules into the boiling broth and simmer for about 15 minutes. Remove from heat and let soak for about 20 minutes. Rinse the rice and let simmer for 15-20 minutes in salted water.
Preheat the oven to 180°C (approximately 350°F). Line a baking sheet with parchment paper.
Rinse and chop the peppers small. Rinse and chop the spinach. Peel and finely dice an onion. Sweat the onion in 1 tablespoon of butter until soft. Add the spinach. Dice the white bread and mix into the onions and spinach in a bowl with the chopped peppers. Heat the milk and mix with the eggs and 150 grams of cheese (approximately 5 ounces). Pour this over the bread and spinach. Drain the rice and soy and add to the bowl. Knead into a smooth mass and season well with mustard, paprika, nutmeg, pepper and salt. Add some breadcrumbs if necessary.
Peel the eggs. Add approximately 1/3 of the mass onto the baking sheet. Spread the eggs over it, then cover with the rest of the mass. Shape into an oval. Melt 1 tablespoon of butter and coat the meatloaf with it. Sprinkle with the remaining cheese. Cook for 45 minutes in the oven.
Melt the remaining butter. Cut the second onion into thin strips and cook for about 5 minutes until soft at low temperature in the butter. In the last 10 minutes of cooking, distribute this onion over the meatloaf. Serve in pieces.
