disposes of meat - BeeaaB - MayFit

Cook time in an hour

Servings 4 Person

Point: 27

BeeaaB

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The comprehensive nutrient analysis and nutrition table is based on approximately 1 Meal of disposes of meat and takes into account daily calorie and macronutrient needs, including carbohydrates with a breakdown of daily carbohydrate distribution, required fiber, necessary fats categorized into polyunsaturated fats, monounsaturated fats, saturated fats, trans fats, cholesterol, essential omegas such as omega-3 and omega-6, as well as DHA, and proteins with a breakdown of essential and semi-essential amino acids, and all daily requirements for micronutrients such as vitamins and major and minor minerals in the diet of Male 51-year-old individual with a height of 187 centimeters, weight of 82.85 kilograms, and with specified aerobic physical activity in terms of time, intensity, and duration on a daily basis.

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In this section, nutritional values are provided for the cooked dish. For raw ingredient amounts, please refer to the cooking instructions.

The weights of ingredients may change during preparation.

required materials

Food itemValue

Raw Ground Lamb and Turkey Meat400 gr

Tomato products, canned, paste, with salt2 Tbsp (36 gr)

Oil, olive, salad or cooking4 Tbsp (24 gr)

KELLOGG'S, Corn Flakes Crumbs80 gr

Spices, saffron0.2 gr

Salt, table1 tsp (4 gr)

Spices, pepper, black2 tsp (4 gr)

Spices, cinnamon, ground2 gr

Spices, fennel seed2 gr

Spearmint, fresh3 gr

Spices, tarragon, dried3 gr

Peppers, sweet, green, sauteed88 gr

Celery, boiled, drained, without salt95 gr

Carrots, boiled, drained, without salt90 gr

low fat milk1 Mug (230 gr)

Egg, whole, cooked1 Unit (50 gr)

Onions, yellow, stir-fried64 gr

recipe

First, dissolve 80 grams of breadcrumbs in 1 glass (230 grams) of low-fat milk and set aside. Then we mix 400 grams of raw minced meat of sheep and turkey with 0.2 grams of infused saffron, 1 teaspoon (4 grams) of salt, 2 teaspoons (4 grams) of black pepper, 2 grams of cinnamon powder, 2 grams of ground fennel along with aromatic herbs, 3 grams of fresh mint, 3 grams of tarragon (it is better to use fresh tarragon) and 1 raw egg and knead well into the powder mixture. Add breadcrumbs and milk and knead well again. In a pan, fry 100 grams of onion with 3 tablespoons (18 grams) of olive oil until soft, then add 100 grams of carrots, 100 grams of celery, and 100 grams of raw bell pepper and fry a little more until all the ingredients are combined and soft. Then we add 2 tablespoons (36 grams) of tomato paste and fry a little more until it comes out of the raw state. Finally, we add the ingredients to the meat and mix all the ingredients well until it is uniform. Grease a breakfast cake mold with 1 tablespoon (6 grams) of olive oil and pour the ingredients into it and cover the mold with foil. We put it in the oven at 180 degrees for 45 minutes. At the end, if desired, after removing the foil from the mold, we can grill the meatloaf a little. Note that due to the presence of tomato paste in this dish, avoid grilling it for a long time, because the paste burns very quickly and the appearance of the dish becomes unpleasant. At the end, we remove the meatloaf from the mold. Let it cool a little. Then we cut it. This dish can be served with boiled vegetables and some mashed potatoes.