MEAT LOAF STUFFED WITH SPINACH AND EGGS - NO ADDED FATS

Identity Card of the Recipe

75 KCal Calories per serving

Ingrediants

300 g of ground turkey meat
A few sage leaves
1 sprig of rosemary
About 200 ml of dry white wine
1 teaspoon of flavorings for roasts
Q.b. of salt
200 g of potatoes
200 g of peppers
100 g of carrots
Steamed food: 200 g of spinach
180 g (3 medium) of hard-boiled eggs
200 g of minced meat of carre "of pork
1 clove of garlic

Materials Needed

Bowl
Pot for steaming
Chopping board
Small saucepan
Oval pot
Vegetable peeler
Transparent film

Preparation

Start the recipe with the preparation of the spinach. After washing them, steam the spinach, then let them cool, squeeze them and cut them coarsely with a knife. Salt the spinach to taste.
Gather the eggs in a saucepan, cover with water and cook for 6 minutes from the moment of boiling. When cooked, remove the saucepan from the heat and immerse the hard-boiled eggs in cold water. Shell the eggs and set aside.
In a bowl, combine the mixed minced meat (turkey and pork), the salt, the spices for roasts and mix the ingredients with your hands or with a wooden spoon.

Did you know that
To prepare this recipe, we suggest the use of minced meat consisting of turkey and pork loin (lean part of the animal): however, it is also possible to choose other types or cuts of meat.
As an alternative to minced meat, you can use thin steaks stacked on top of each other.

Place a sheet of cling film on the work surface. Distribute the minced meat on the entire surface of the film, creating a rectangle with a thickness of about 1 cm. Distribute the spinach on the surface of the minced meat, taking care to leave the edge free.
Place the hard-boiled eggs in the center of the spinach, then wrap the meatloaf with the help of plastic wrap. Squeeze the meatloaf with your hands to compact the filling.
Wash and clean the vegetables thoroughly. Peel the potatoes and carrots, then cut the vegetables into cubes. Clean the pepper and get some pieces.
Heat a saucepan large enough to hold the meat, then brown the meatloaf on all sides, turning it gently.

Did you know that
This first phase is important to seal the meat and prevent the meatloaf from opening during cooking. It is not necessary to use oil!

After a few minutes of browning, add the aromas (in this case, rosemary, sage and garlic). Wet the meatloaf with the dry white wine, deglaze to evaporate the alcohol and cook. Wait for it to boil, then lower the heat and cook gently for about 1 hour, turning it from time to time. If the liquid dries too much during cooking, add a couple of ladles of hot water.
Halfway through cooking, add the diced vegetables and continue over low heat.
When the meatloaf is cooked, turn off the heat and let it cool. Remove the meatloaf from the pot and set aside.
Raise the heat to brown the vegetables.
Cut the cold meatloaf into slices and reheat separately. Serve with the browned vegetables.

Alice's comment - PersonalCooker

A rich and tasty meatloaf is just what you need to celebrate Easter as a family in the traditional way. If, on the other hand, you don't like meat very much, you can make a vegetable meatloaf, using legumes, herbs, aubergines and carrots! Happy Easter everyone and don't miss my next ideas to honor this holiday!

Nutritional values and Health Comment on the recipe

The Meat Loaf Stuffed with Spinach and Eggs is a rather light dish of animal origin, with a caloric intake provided mainly by proteins, followed by carbohydrates and lipids. The fatty acids are mainly unsaturated, the fibers are not excessive and the cholesterol seems relevant.
The Meat Loaf Stuffed with Spinach and Eggs is suitable for most diets, including those for people who are overweight and / or suffer from metabolic diseases. It does not lend itself to the diet of vegetarians and vegans; on the contrary, it can be taken by celiacs and lactose intolerant people.
The average portion of Meat Loaf Stuffed with Spinach and Eggs is about 300-350g (225-250kcal).