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–+ servings

Vegetable-Packed Meatloaf with Zucchini Noodles and Tomato Sauce

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Rett Main Course
Kategori American
serveringsstørrelse 4 people

Ingredienser
  

  • 1 pound ground beef
  • 1 cup grated carrots
  • 1 cup chopped fresh spinach
  • 1 small onion, finely diced
  • 1/2 cup breadcrumbs
  • 1 large egg
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 medium zucchini
  • 2 cups tomato sauce
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon dried Italian herbs

fremgangsmåte
 

  • Heat the oven to 375 degrees. In a large bowl, combine the ground beef, grated carrots, chopped spinach, diced onion, breadcrumbs, egg, salt, and black pepper. Mix until evenly blended.
  • Shape the mixture into a loaf and place it on a baking sheet lined with parchment paper. Bake for 45 minutes until the internal temperature reaches 160 degrees.
  • While the meatloaf bakes, use a spiralizer or vegetable peeler to turn the zucchini into noodles. Set them aside.
  • In a skillet over medium heat, warm the olive oil and add the minced garlic. Cook for one minute, then stir in the tomato sauce and Italian herbs. Simmer gently for 10 minutes.
  • In the last five minutes of the meatloaf cooking time, add the zucchini noodles to the sauce and toss to coat. Cook just until the noodles soften slightly.
  • Remove the meatloaf from the oven and let it rest for five minutes before slicing. Serve slices over the zucchini noodles and sauce.

merknader

Grate the carrots finely so they blend smoothly into the meatloaf without changing the texture. If the zucchini noodles release extra water, drain them briefly in a colander before adding to the sauce. Leftovers reheat well in a covered skillet with a splash of water to keep the noodles from drying out.
Course: Main Course
Cuisine: American
Equipment: Mixing bowl, Baking sheet, Spiralizer, Skillet, Saucepan