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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