Italian Layered Meat-and-potato Loaf With Roasted Tomatoes Recipe

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Italian Layered Meat-and-potato Loaf With Roasted Tomatoes
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Ingredients
18
Count
Nutrition
292
Calories
Total time
65
Minutes
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Ingredients:

Directions:

  1. Pre-heat oven to 200°C.
  2. FOR THE MEATLOAF:.
  3. Boil potatoes till tender; drain.
  4. Add milk and salt and pepper to taste; potatoes should still be pretty dry, but hold together enough to work with in a later step.
  5. While the potatoes are boiling, add oil to a frying pan and saute the onion, pepper, and garlic till tender, but not brown (about 3-5 minutes); take off heat and allow to cool.
  6. In a large bowl, combine the onion mix, minced meat, breadcrumbs, basil and egg; add salt and pepper to taste and mix very well (use your hands).
  7. Place half of the meat mixture in a baking dish, shaping it into a rather wide loaf with a flattened top (since you will be stacking the other ingredients above).
  8. Take half of the mashed potatoes, and make a level layer of them above the meat base (once again, hands work best).
  9. Cover the potato layer with the spinach leaves.
  10. Cover the spinach with the mozzarella, again making a level layer.
  11. Cover this with the remaining potatoes, once again leveling.
  12. Finish off with the remaining meat, molding and shaping it to not only cover the top, but down the sides as needed to keep the stacks together.
  13. Bake for 20 minutes, glaze the top with honey, and continue baking for 20 to 25 more minutes.
  14. Allow to rest 5 minutes before slicing.
  15. FOR THE TOMATOES:.
  16. Just as you are placing the meatloaf in the oven, wash tomatoes, and slice in half horizontally.
  17. Remove the pips and juices with your fingers.
  18. Sprinkle the tomato cavities with salt, then turn them upside down on a paper towel (this will help remove extra juices which would tend to make them mushy when baking).
  19. After fifteen minutes, place the tomato halves right side up on a non-stick baking sheet.
  20. Place the garlic slivers in the tomato cavities (at least two per cavity) and drizzle with olive oil (to taste, but I recommend about 1/2 tsp per tomato).
  21. At the time that you glaze the meatloaf with the honey, place the tomatoes in the oven (thus, bake for 20-25 minutes).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 291.61 Kcal (1221 kJ)
Calories from fat 89.31 Kcal
% Daily Value*
Total Fat 9.92g 15%
Cholesterol 86.5mg 29%
Sodium 222.82mg 9%
Potassium 763.95mg 16%
Total Carbs 26.19g 9%
Sugars 10.22g 41%
Dietary Fiber 3.3g 13%
Protein 25.48g 51%
Vitamin C 19.8mg 33%
Vitamin A 0.6mg 21%
Iron 2.9mg 16%
Calcium 134mg 13%
Amount Per 100 g
Calories 101.4 Kcal (425 kJ)
Calories from fat 31.06 Kcal
% Daily Value*
Total Fat 3.45g 15%
Cholesterol 30.08mg 29%
Sodium 77.48mg 9%
Potassium 265.65mg 16%
Total Carbs 9.11g 9%
Sugars 3.55g 41%
Dietary Fiber 1.15g 13%
Protein 8.86g 51%
Vitamin C 6.9mg 33%
Vitamin A 0.2mg 21%
Iron 1mg 16%
Calcium 46.6mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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