Baked Meatloaf with Lasagna Noodles and Tomato Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,576 cal. | (75 %) | ||
| Protein | 97.09 g | (99 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 242.33 g | (162 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 32.05 g | (107 %) |
| Vitamin A | 2,527.64 mg | (315,955 %) | ||
| Vitamin D | 1.75 μg | (9 %) | ||
| Vitamin E | 18.19 mg | (152 %) | ||
| Vitamin B₁ | 1.85 mg | (185 %) | ||
| Vitamin B₂ | 1.56 mg | (142 %) | ||
| Niacin | 56.71 mg | (473 %) | ||
| Vitamin B₆ | 3.36 mg | (240 %) | ||
| Folate | 554.55 μg | (185 %) | ||
| Pantothenic acid | 5.66 mg | (94 %) | ||
| Biotin | 100 μg | (222 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 440.62 mg | (464 %) | ||
| Potassium | 6,974.45 mg | (174 %) | ||
| Calcium | 674.77 mg | (67 %) | ||
| Magnesium | 574.96 mg | (192 %) | ||
| Iron | 17.59 mg | (117 %) | ||
| Iodine | 27.15 μg | (14 %) | ||
| Zinc | 15.8 mg | (198 %) | ||
| Saturated fatty acids | 10.52 g | |||
| Cholesterol | 232.75 mg |
Ingredients
- For the tomato sauce
- 1 ½ kilograms Tomatoes
- 1 shallot (finely chopped)
- 1 garlic clove
- 1 tsp Vinegar
- 1 tsp sugar
- salt (and pepper)
- For the meatloaf
- 750 grams mixed Ground meat
- 1 day-old White roll
- 15 Lasagne noodle
- 1 Tbsp Broth
- 300 grams in oil Bell pepper (from a jar)
- 100 grams Parmesan (grated)
- 2 shallots (chopped)
- 2 garlic cloves (finely diced)
- 1 bunch Basil finely chopped (leave some leaves whole)
- 2 eggs
- salt
- freshly ground peppers
- 1 tsp sweet ground paprika
- 500 Cherry tomatoes
Preparation steps
For the meatloaf, soak roll in water. Soak lasagna noodles in boiling broth for 2 minutes, then drain and brush with oil. Drain the bell peppers.
Cook shallot and garlic in a little oil until translucent.
Squeeze out roll and tear into pieces. Mix with ground meat, shallot, garlic, basil, eggs and spices and knead until smooth. Divide into thirds.
Line a greased loaf pan with the lasagne noodles so that they extend over the edge. Add a layer of bell peppers, sprinkle with 1/3 Parmesan, layer in 1/3 of the ground meat mixture, cover with more noodles and continue layering in the remaining meatloaf ingredients. Finish with the ground meat and fold over the lasagna noodles. Bake in a preheated oven at 200°C (approximately 400°F) for about 45 minutes.
Rinse the cherry tomatoes, cut in half and cook in remaining oil for about 3 minutes. Simmer briefly and season with salt and pepper.
Remove the meatloaf from the oven and invert on a platter. Serve with tomato sauce (recipe follows), stewed cherry tomatoes and basil garnish.
For the tomato sauce, rinse the tomatoes and chop coarsely. Sauté shallots and pressed garlic in a little oil, add tomatoes and simmer for about 20 minutes, then strain through a sieve. Return to the pot and simmer uncovered with vinegar and sugar for 40 minutes. Season with salt and pepper. Serve with the meatloaf.
