Baked Czech meatloaf
- Good for lunch
Less suited for dinner.
Home-style baked meatloaf of beef and pork; 4 servings without a side dish.
4 servingsFinal yield 920 g
Ingredients
- 350 gBeef, ground, 85% lean meat / 15% fat, raw (Includes foods for USDA's Food Distribution Program)
- 350 gPork, ground, 84% lean / 16% fat, raw
- 80 gBread, white, commercially prepared (includes soft bread crumbs)
- 100 gMilk, whole, 3.25% milkfat, with added vitamin D
- 100 gEgg, whole, raw, fresh
- 120 gOnions, raw
- 9 gGarlic, raw
- 7 gSalt, table
- 1 gSpices, pepper, black
- 10 gOil, olive, salad or cooking
Method
- Heat the oven to 180 °C. Tear the white bread, cover with 100 g milk and soak for five minutes.
- Finely dice the onion. Combine both meats, soaked bread, eggs, onion, garlic, salt and pepper; mix by hand until even.
- Shape a loaf, brush with 10 g oil and bake on a tray at 180 °C for 53 minutes. Rest five minutes and divide into four portions.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 2,084.6 kcal
- Protein
- 152.8 g
- Fat
- 134.1 g
- Total carbohydrate (by difference)
- 61.4 g
- Total dietary fibre (USDA)
- 4.6 g
- Saturated fatty acids
- 44.3 g
- Sodium
- 3,765.8 mg
- Salt (sodium × 2.5)
- 9.4 g
Per serving
- Energy
- 521.2 kcal
- Protein
- 38.2 g
- Fat
- 33.5 g
- Total carbohydrate (by difference)
- 15.4 g
- Total dietary fibre (USDA)
- 1.2 g
- Saturated fatty acids
- 11.1 g
- Sodium
- 941.4 mg
- Salt (sodium × 2.5)
- 2.4 g
Per 100 g of finished food
- Energy
- 226.6 kcal
- Protein
- 16.6 g
- Fat
- 14.6 g
- Total carbohydrate (by difference)
- 6.7 g
- Total dietary fibre (USDA)
- 0.5 g
- Saturated fatty acids
- 4.8 g
- Sodium
- 409.3 mg
- Salt (sodium × 2.5)
- 1 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Gluten, Egg, Milk
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal