Italian Style Meatloaf With Baked Tomatoes
Sunday, March 9, 2025
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Children will love this healthy, veggie filled meatloaf.
The ingredient of Italian Style Meatloaf With Baked Tomatoes
- 2 garlic cloves crushed
- 500g beef mince
- 135g jar red pepper tapenade
- 1 medium zucchini grated
- 400g can lentils drained rinsed
- 1 cup fresh breadcrumbs
- 1 egg lightly beaten
- 4 rashers rindless shortcut bacon finely chopped
- 1 medium brown onion halved thinly sliced
- 500g cherry truss tomatoes
- rocket leaves to serve
The Instruction of italian style meatloaf with baked tomatoes
- preheat oven to 200u00b0c 180u00b0c fan forced grease a 7cm deep 10cm x 21cm base loaf pan line with baking paper allowing a 2cm overhang at both long ends
- place garlic mince tapenade zucchini lentils breadcrumbs egg and bacon in a bowl season with salt and pepper using hands mix to combine press mixture into pan lightly press onion into top bake for 50 to 55 minutes or until cooked through
- place tomatoes on a baking tray lined with baking paper season with salt and pepper add to oven for last 15 minutes of meatloaf cooking time cool meatloaf for 10 minutes lift from pan serve with tomatoes and rocket
Nutritions of Italian Style Meatloaf With Baked Tomatoes
fatContent: 479 912 caloriessaturatedFatContent: 24 6 grams fat
sugarContent: 23 2 grams carbohydrates
proteinContent: n a
cholesterolContent: 38 4 grams protein
sodiumContent: 139 milligrams cholesterol
