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Recipe by Emporion
A classic and tasty recipe, perfect for a family Sunday or a picnic in the mountains.
Portion: the weight of the ingredients divided by 6 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: Take the bread, cut it into slices and remove the crust, then soak the crumb in the milk.
Step 2 of 5: Place the ground beef and pork in a large bowl. Chop the parsley and add it to the meat, then add the Grana Padano, the breadcrumbs, the eggs, salt and pepper. Squeeze the bread crumb and add it to the mixture.
Step 3 of 5: Knead with your hands until you get a soft, even mixture. Shape it into a cylinder and let it rest in the fridge for 10-15 minutes wrapped in baking paper.
Step 4 of 5: Brush the meatloaf with extra virgin olive oil and preheat the oven to 180°C. Bake the meatloaf in a baking tray greased with oil, adding potatoes if desired for the side dish.
Step 5 of 5: Cook for about an hour, remove from the oven and let it cool slightly before slicing it
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving260 g · 1 of 6 | Per 100 g |
|---|---|---|
| Energy | 2,559 kJ612 kcal | 983 kJ235 kcal |
| Fat | 39 g | 14.98 g |
| of which saturated fatty acids | 16.64 g | 6.39 g |
| Carbohydrates | 23.35 g | 8.97 g |
| of which sugars | 2.58 g | 0.99 g |
| Fibre | 1.33 g | 0.51 g |
| Protein | 40.38 g | 15.51 g |
| Salt | 0.81 g | 0.31 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
