Baked Meatloaf with Lasagna Noodles and Tomato Sauce

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Baked Meatloaf with Lasagna Noodles and Tomato Sauce
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Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 35 min.
Preparation
Calories:
1576
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,576 cal.(75 %)
Protein97.09 g(99 %)
Fat37 g(32 %)
Carbohydrates242.33 g(162 %)
Sugar added1.05 g(4 %)
Roughage32.05 g(107 %)
Vitamin A2,527.64 mg(315,955 %)
Vitamin D1.75 μg(9 %)
Vitamin E18.19 mg(152 %)
Vitamin B₁1.85 mg(185 %)
Vitamin B₂1.56 mg(142 %)
Niacin56.71 mg(473 %)
Vitamin B₆3.36 mg(240 %)
Folate554.55 μg(185 %)
Pantothenic acid5.66 mg(94 %)
Biotin100 μg(222 %)
Vitamin B₁₂3.1 μg(103 %)
Vitamin C440.62 mg(464 %)
Potassium6,974.45 mg(174 %)
Calcium674.77 mg(67 %)
Magnesium574.96 mg(192 %)
Iron17.59 mg(117 %)
Iodine27.15 μg(14 %)
Zinc15.8 mg(198 %)
Saturated fatty acids10.52 g
Cholesterol232.75 mg

Ingredients

for
4
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
How healthy are the main ingredients?
TomatoParmesanBasilsugarshallotgarlic clove

Preparation steps

1.

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.

2.

Cook shallot and garlic in a little oil until translucent.

3.

Squeeze out roll and tear into pieces. Mix with ground meat, shallot, garlic, basil, eggs and spices and knead until smooth. Divide into thirds.

4.

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.

5.

Rinse the cherry tomatoes, cut in half and cook in remaining oil for about 3 minutes. Simmer briefly and season with salt and pepper.

6.

Remove the meatloaf from the oven and invert on a platter. Serve with tomato sauce (recipe follows), stewed cherry tomatoes and basil garnish.

7.

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.

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