Meatloaf Cups with Pasta
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Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
957
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 957 kcal | (46 %) | ||
| Protein | 59.6 g | (61 %) | ||
| Fat | 43.8 g | (38 %) | ||
| Carbohydrates | 84.5 g | (56 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 day-old White roll
- 2 scallions
- 750 grams mixed ground meat
- 1 egg
- 300 grams Frozen pea
- 1 Tbsp Tomato paste
- 1 tsp Mustard
- salt and peppers
- 2 stalks Italian parsley
- 400 grams Tagliatelle
- 3 Tomatoes
- 2 Tbsps butter
- parsley (for garnish)
- Fat (for greasing)
Preparation steps
1.
Soak buns in water. Rinse and thinly slice scallions. Combine meat, squeezed rolls, egg, scallions and 100 grams (approximately 3.4 ounces) of peas. Season with tomato paste, mustard, salt and pepper.
2.
Grease 4 ramekins with butter. Rinse parsley and shake dry. Remove leaves and press onto the edges of the ramekins. Add meat mixture to ramekin and press down slightly.
3.
Place ramekins in a wide saucepan. Add 1 cm (approximately 1/3 inch) of water to pan and simmer for 25-30 minutes.
4.
Cook pasta in boiling salted water until al dente, then drain.
Rinse and quarter tomatoes. Remove cores and dice flesh. Melt butter in a pan. Add peas, tomatoes and pasta to pan and toss.
Remove ramekins from heat and serve with pasta, garnished with parsley.
