Stuffed Meatloaf with Fried Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,070 cal. | (51 %) | ||
| Protein | 63 g | (64 %) | ||
| Fat | 70 g | (60 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.4 g | (41 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 18.7 mg | (156 %) | ||
| Vitamin K | 28.1 μg | (47 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 27.7 mg | (231 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 123 μg | (41 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 14.5 μg | (32 %) | ||
| Vitamin B₁₂ | 7.1 μg | (237 %) | ||
| Vitamin C | 96 mg | (101 %) | ||
| Potassium | 2,040 mg | (51 %) | ||
| Calcium | 186 mg | (19 %) | ||
| Magnesium | 215 mg | (72 %) | ||
| Iron | 7.9 mg | (53 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 11 mg | (138 %) | ||
| Saturated fatty acids | 18.3 g | |||
| Uric acid | 329 mg | |||
| Cholesterol | 235 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the filling
- ½ smaller Head of cabbage
- olive oil
- 100 milliliters (approximately 7 tablespoons) vegetable stock
- salt
- ½ tsp Chili powder
- 100 grams (approximately 3 1/2 ounces)roasted, chopped almonds
- For the meatloaf
- 2 small onions
- 2 day old White rolls
- 800 grams (approximately 1 3/4 pounds)mixed Ground meat
- 2 eggs
- peppers (from the mill)
- 2 Tbsps finely chopped parsley
- 100 grams (approximately 3 1/2 ounces) slivered almonds
- For the potatoes
- 600 grams (approximately 21 ounces ) cooked potatoes
Preparation steps
For the filling: Remove the outer leaves of cabbage, cut out the thick vein, rinse, drain and finely chop. Heat 2 tablespoons oil in a large skillet, add the cabbage and cook stirring until crisp-tender, about 3 minutes. Add the stock, cover and simmer over low heat until very tender, 10-12 minutes. Season with salt and chili powder. Add the toasted almonds and mix.
Preheat the oven to 180°C (approximately 350°F) convection.
For the meatloaf: Peel the onions and chop finely. Tear the rolls into large pieces and soak in lukewarm water. In a large bowl mix the ground beef with the onions, the eggs, the parsley, the well squeezed rolls, salt and plenty of pepper and knead to combine. Divide mixture in half, place on a greased baking sheet and flatten slightly to an oval. Make in trough down the center and spoon the filling into it. Top with the remaining meat mixture squeeze the edges and form the whole into a loaf. Cover with the sliced almonds. Cover with aluminum foil and bake until the juices run clear when the loaf is pierced, about 1 hour. Uncover during the final 10-15 minutes to brown the top.
For the potatoes: peel the potatoes and cut them crosswise into thick slices. Heat oil in a large skillet and saute the potatoes until golden brown. Season with salt and pepper.
Cut the finished meatloaf into slices and serve with fried potatoes.
