Meatloaf and Cream Cheese Roll
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg minced meat, mixed
- 1 leek stick (s)
- 1 roll, stale
- Water for soaking
- 2 medium onion (s)
- 1 clove garlic
- 2 tablespoon tomato paste
- 1 egg (s)
- 300 g double cream cheese
- 2 Table spoons milk
- 250 g mushrooms
- 6 stalks basil
- 1 can tomato (s), peeled
- 500 g ribbon noodles
- Salt water
- salt and pepper
- Paprika powder
- possibly herbs, Italian, dried
- 2 tablespoon olive oil
- some sugar
Print Recipe
Pin Recipe Instructions
- Clean the leek, cut in half lengthways and cut into slices. Sweat briefly and then rinse under cold water. Soak the roll in cold water for a few minutes, then squeeze it out. Finely dice the onions and garlic (tip: mash the garlic with sea salt, this will soften the smell a little).
- Mix the minced meat, rolls, egg, garlic and half of the onions into a batter. Season with salt (if not already with the garlic), pepper and paprika powder.
- Mix the cream cheese and milk and season with salt and pepper. Roll out the minced meat dough between two layers of cling film into a rectangle (approx. 30 x 20 cm) and spread the cheese filling so that an edge remains free all around.
- Carefully roll up the meatloaf using the lower layer of cling film and carefully press it down with your hands. Carefully place the roast on a baking sheet with the seam facing down. Cook in a preheated oven (top / bottom heat: 200 ° C, convection: 175 ° C) for approx. 35 - 40 minutes.
- Halve or quarter the mushrooms. Heat the olive oil in a pan and lightly fry the mushrooms for 3 - 4 minutes. Briefly fry the remaining onions. Cut the peeled tomatoes into pieces, add them and season with salt, pepper and a little sugar. If you want, you can add a little dried Italian herbs, depending on your taste.
- Roughly chop the basil leaves and add to the sauce just before serving, putting a few leaves aside for garnish. Prepare the tagliatelle in salted water according to the instructions on the packet. Let the meatloaf cool for a few minutes before slicing and serve with the ribbon noodles and the sauce.
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