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Heart Failure


image showing recipe preparationPreparation timeelementPreparation time40 min
image showing recipe preparationCooking timeelementCooking time60 min
image showing recipe preparationPortionselementPortions4
image showing recipe preparationFromelementFromNorth America


600 g lean ground beef
 1 onion
 1 carrot
 2 cloves of garlic
 1 egg
 1 tablespoon Dijon mustard
 1 tablespoon Worcestershire sauce
 Salt, pepper
 100 ml milk
 2 slices of bread
 1 tablespoon oil


 Grate the onion and carrot and mince the 2 cloves of garlic.
 Heat 1 teaspoon of vegetable oil in a frying pan over medium heat
 Sauté the vegetables over medium heat for 5 minutes, set aside.
 Beat the egg lightly with a fork.
 Stir in 1 tablespoon Dijon mustard and Worcestershire sauce, a pinch of salt and pepper.
 Gradually add 125 ml of milk and pour it all over 2 slices of bread shredded into small pieces.
 Gently mix together the onion mixture, the egg/milk/bread mixture and the ground beef.
 Form the meatloaf and place it on a baking paper-covered baking sheet.
 Bake in a preheated oven at 180 °C for 55 to 60 minutes and leave it to stand for 10 minutes.
 Cut into slices and serve.
Energy Total carbs Sugar Total fat Saturated fat Omega 3 Fibers Sodium
428.3 Kcal 10.0 g 4.2 g 23.0 g 8.0 g 0.2 g 1.9 g 347.0 g

The nutritionist's advice:

This meatloaf can be enjoyed hot or cold and served with a salad. You can also use leftover meat to make this recipe.