Meatloaf with paprika vegetables

For 4 people
  • 1 rolls from the previous day
  • 2 Onions
  • 1-2 Garlic cloves
  • 750 g mixed minced meat
  • 2 Eggs
  • Salt
  • Pepper
  • Rose paprika
  • 1 Bunch Parsley
  • 4 EL Olive oil
  • 1 green, red and yellow peppers
  • 1/2 Vegetable onion
  • 1 can (s) (850 ml, 800 g) peeled tomatoes
  • 200 g Tagliatelle
  • Oil
60 minutes
easy
1.
Soak the rolls in cold water. Peel and finely dice the onions and garlic. Knead the mince, onions, garlic, eggs and the squeezed bun. Season well with salt, pepper and paprika.
2.
Shape the minced meat into an oval roast and place on an oiled drip pan in the oven. Cut a diamond shape into the surface with a large knife and fry in a preheated oven (electric stove: 200 ° C / gas: level 3) for about 45 minutes.
3.
Wash the parsley, pat dry and chop. Mix together 2 tablespoons of oil, 1 teaspoon of paprika and half of the parsley. Brush the roast 10 minutes before the end of the cooking time. In the meantime, clean and wash the peppers and cut into pieces.
4.
Peel and dice the onion. Sauté together in the remaining oil. Chop the tomatoes in the can and add them to the pepper vegetables. Braise in an open pot for about 10 minutes. Season to taste with salt and pepper.
5.
Scatter the remaining parsley on top. Cook the pasta in boiling salted water for about 10 minutes. Drain and chill cold.
1 person approx.:
  • 910 kcal
  • 3820 kJ
  • 53 g protein
  • 53 g fat
  • 54 g carbohydrates

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