Wrong Bunny
Nutritional values
(Percentage of daily recommendation)
| Calorie | 859 cal. | (41 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 13.5 μg | (23 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 22.7 mg | (189 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 29.1 μg | (65 %) | ||
| Vitamin B₁₂ | 8.2 μg | (273 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 1,114 mg | (28 %) | ||
| Calcium | 107 mg | (11 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 9.4 mg | (118 %) | ||
| Saturated fatty acids | 17.1 g | |||
| Uric acid | 277 mg | |||
| Cholesterol | 453 mg | |||
| Complete sugar | 21 g |
Ingredients
- Ingredients
- 4 hardboiled eggs
- 2 day old kaiser rolls
- 2 small onions
- 50 grams (approximately 1/4 cup) golden raisins
- 800 grams (approximately 30 ounces) Ground meat
- 2 eggs
- 6 Tbsps breadcrumbs
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- 400 milliliters (approximately 13 1/2 ounces) Vegetable broth
- 50 grams (approximately 1/4 cup) raisins
- dark sauce thickener
Preparation steps
Peel the eggs. Tear the rolls into large pieces and soak in lukewarm water. Peel the onions, chop finely. Squeeze the rolls well. In a bowl combine the meat, the raw eggs, golden raisins and the bread. Season with salt and pepper and mix well. If the meat mixture is too soft add enough breadcrumbs until it has the desired consistency. Divide the meat mixture in half and shape into an oval. Place the cooked eggs on top then the remaining meat mixture and shape into a loaf.
Preheat the oven to (225°C approximately 435°F ). Heat oil in a roasting pan. Plasce the loaf in the pan, sprinkle with the dark raisins and add 400 ml (approximately 13 1/2 ounces) broth. Bake until the juices run clear when the meat is pierced with a knife, about 45 minutes..
If desired, thicken the braising juices with cornstarch and serve with the meatloaf.
