Meatloaf - BeeaaB - MyBeeaaB

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The comprehensive nutrient analysis and nutrition table is based on approximately 1 Meal of Meatloaf 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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Calories

17%

Carbohydrate

10%

Protein

22%

Threonine

34%

Isoleucine

30%

Leucine

29%

Lysine

37%

Valine

27%

Tryptophan

39%

Histidine

33%

Tyrosine + Phenylalanine

35%

Methionine + Cysteine

34%

Fat

22%

Essential Fatty Acids (PUFA)

11%

Omega-3

23%

Omega-6

18%

MUFA

29%

SFA

20%

Cholesterol

24%

Trans fats

Fiber

Water

Total Sugar

13%

Vitamins

vitamin c

35%

Thiamine vitamin b1

48%

Riboflavin vitamin b2

75%

Niacin vitamin b3

61%

Pantothenic acid vitamin b5

24%

Pyridoxine vitamin b6

65%

Folate vitamin b9

Cobalamin vitamin b12

70%

Choline

16%

vitamin a

33%

vitamin d

vitamin k

22%

vitamin e

12%

Minerals

Calcium

14%

Iron

65%

Magnesium

15%

Sodium

49%

Zinc

27%

Selenium

43%

Potassium

21%

Phosphorus

46%

Manganese

20%

Copper

19%

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.

Ingredients

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

Baking order

First, dissolve 80 grams of breadcrumbs in 1 glass (230 grams) of low -fat milk and set aside. Then give 400 grams of minced sheep and raw turkeys with 0.2 grams of saffron, 1 teaspoon of salt (4 g) of salt, 2 teaspoons of black pepper, 2 grams of cinnamon powder, 2 grams of fennel milled with aromatic vegetables 3 g. In one pan, saute 100 grams of onion with 3 tablespoons (18 grams) of olive oil until softened, then add 100 grams of carrots and 100 grams of celery and 100 grams of raw pepper and saute a little more until all ingredients are combined and softened. Then add 2 tablespoons (36 grams) of the tomato paste and saute a little more to get out of the raw state. Finally, add the ingredients to the meat and mix all the ingredients well to make it uniform. In a mold, apply a breakfast cake with 1 tablespoon (6 grams) of olive oil and pour the ingredients into it and cover the mold with foil. Put in the oven at 2 degrees for 5 minutes. Finally, if you wish, after removing the foil from the mold, we can grill slightly. Keep in mind that it will avoid long -term grill because of the tomato paste in this dish, as the paste burns very quickly and the appearance of the food becomes unpleasant. Finally, we remove the mold. We allow to cool slightly. Then cut it. This dish can be served with boiled vegetables and a little potato puree.