Meatloaf au gratin with zucchini pasta

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Soak rolls in cold water. Peel and finely chop onions and garlic. Heat 2 tablespoons of oil in a frying pan and briefly sauté half of the onion-garlic mixture.

2. 2

   Squeeze the buns well. Knead minced meat, onion-garlic mixture, bread roll and eggs to a smooth mass. Season with salt and pepper. Form a flat loaf and place it on a fat pan coated with 1 tablespoon of oil.

3. 3

   Drain the mozzarella. Wash and clean the tomatoes. Cut the mozzarella and tomatoes into slices and place them alternately on the meatloaf. Season with salt and pepper and cook in the preheated oven (electric cooker: 175 °C/ gas: level 2) for about 40 minutes.

4. 4

   Meanwhile cook the pasta in boiling salted water for about 8 minutes. Clean and wash the zucchini and cut them lengthwise into thin slices. Then cut into thin strips. Heat the remaining oil in a pan and fry the zucchini strips briefly.

5. 5

   Remove and set aside. Fry the rest of the onion-garlic mixture in the frying oil. Deglaze with broth. Add cream and bring to the boil. Stir cornflour and 2 tablespoons of water until smooth. Stir into the sauce and bring to the boil again.

6. 6

   Season to taste with salt and pepper. Drain the pasta and let it drain. Warm the zucchini strips and noodles in the sauce. Arrange the zucchini noodles on a plate. Cut meatloaf into slices and place on the noodles.

7. 7

   Garnish with basil.

Nutrition Facts

KCAL
920 kcal

CARBS
69 g

FATS
45 g

PROTEINS
47 g