Meatloaf
Preparation time40 min
Cooking time60 min
Portions4
FromNorth America
Ingredients:
600 g lean ground beef
• 1 onion
• 1 carrot
• 2 cloves of garlic
• 1 egg
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• Salt, pepper
• 100 ml milk
• 2 slices of bread
• 1 tablespoon oil
• 1 onion
• 1 carrot
• 2 cloves of garlic
• 1 egg
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• Salt, pepper
• 100 ml milk
• 2 slices of bread
• 1 tablespoon oil
Instructions:
• Grate the onion and carrot and mince the 2 cloves of garlic.
• Heat 1 teaspoon of vegetable oil in a frying pan over medium heat
• Sauté the vegetables over medium heat for 5 minutes, set aside.
• Beat the egg lightly with a fork.
• Stir in 1 tablespoon Dijon mustard and Worcestershire sauce, a pinch of salt and pepper.
• Gradually add 125 ml of milk and pour it all over 2 slices of bread shredded into small pieces.
• Gently mix together the onion mixture, the egg/milk/bread mixture and the ground beef.
• Form the meatloaf and place it on a baking paper-covered baking sheet.
• Bake in a preheated oven at 180 °C for 55 to 60 minutes and leave it to stand for 10 minutes.
• Cut into slices and serve.
• Heat 1 teaspoon of vegetable oil in a frying pan over medium heat
• Sauté the vegetables over medium heat for 5 minutes, set aside.
• Beat the egg lightly with a fork.
• Stir in 1 tablespoon Dijon mustard and Worcestershire sauce, a pinch of salt and pepper.
• Gradually add 125 ml of milk and pour it all over 2 slices of bread shredded into small pieces.
• Gently mix together the onion mixture, the egg/milk/bread mixture and the ground beef.
• Form the meatloaf and place it on a baking paper-covered baking sheet.
• Bake in a preheated oven at 180 °C for 55 to 60 minutes and leave it to stand for 10 minutes.
• Cut into slices and serve.
| Energy | Total carbs | Sugar | Total fat | Saturated fat | Omega 3 | Fibers | Sodium |
|---|---|---|---|---|---|---|---|
| 428.3 Kcal | 10.0 g | 4.2 g | 23.0 g | 8.0 g | 0.2 g | 1.9 g | 347.0 g |
The nutritionist's advice:
This meatloaf can be enjoyed hot or cold and served with a salad. You can also use leftover meat to make this recipe.
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Last modified date: 7/4/2022
