Directions:
- Heat oil in a large nonstick skillet over medium-high heat.
- Add onion, red pepper and garlic, and cook 4-5 minutes, stirring often, until lightly browned and soft.
- Remove from heat.
- While onion and pepper cook, whisk eggs in large bowl.
- Tear bread into small pieces and stir into egg.
- Heat oven to 350°F Coat a 9x5 loaf pan with cooking spray.
- Put a strip of foil or plastic wrap on countertop.
- Add beef, salt, pepper and onion mixture to bowl.
- Mix gently with hands.
- Place on foil or plastic and press into a 17x8 rectangle. Top with a layer of spinach, then cheese, then overlaping slices of salami.
- Roll up meat (but not the foil or plastic) from one short end; lift into loaf pan.
- Bake 1 hour 10 minutes, or until cooked through.
- Let stand before removing from pan for 10 minutes and slice to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 296.52 Kcal (1241 kJ) | ||
| Calories from fat | 174.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.36g | 30% | |
|---|---|---|---|
| Cholesterol | 113.1mg | 38% | |
| Sodium | 684.75mg | 29% | |
| Potassium | 343.53mg | 7% | |
| Total Carbs | 7.28g | 2% | |
| Sugars | 1.48g | 6% | |
| Dietary Fiber | 1.79g | 7% | |
| Protein | 26.69g | 53% | |
| Vitamin C | 13mg | 22% | |
| Vitamin A | 283.5mg | 9451% | |
| Iron | 2.6mg | 14% | |
| Calcium | 234.6mg | 23% | |
| Amount Per 100 g | |||
| Calories | 183.27 Kcal (767 kJ) | ||
| Calories from fat | 107.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.96g | 30% | |
|---|---|---|---|
| Cholesterol | 69.91mg | 38% | |
| Sodium | 423.23mg | 29% | |
| Potassium | 212.33mg | 7% | |
| Total Carbs | 4.5g | 2% | |
| Sugars | 0.92g | 6% | |
| Dietary Fiber | 1.11g | 7% | |
| Protein | 16.5g | 53% | |
| Vitamin C | 8.1mg | 22% | |
| Vitamin A | 175.2mg | 9451% | |
| Iron | 1.6mg | 14% | |
| Calcium | 145mg | 23% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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