Meatloaf with lasagna

Votes: 1

Time: 1 hour 45 minutes
Complexity: easily
Servings: 8

Two hearty dishes combined into one complete meal—this new and exciting variation will be a hit with guests. With every bite, you can enjoy both delicious meatloaf and cheesy lasagna with sauce. To save time, you can use 1 cup of your favorite ready-made tomato sauce.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

8 sheets (about 170 g) of dry lasagna pasta
1 tbsp olive oil, plus extra for pasta and greasing
2 cloves garlic, 1 thinly sliced, 1 finely grated
A pinch of chili pepper flakes
1 can (400g) whole peeled plum tomatoes in their own juice, crushed by hand
2-3 sprigs of basil
5 slices of bacon
350 g of ground beef
350 g of minced pork
1 cup breadcrumbs
1/2 small onion, grated
1/4 cup chopped parsley, plus extra for serving
1 tbsp tomato paste
1 tbsp Worcestershire sauce
2 large eggs
2 tbsp. grated mozzarella
1/4 tbsp. grated parmesan
Ricotta cheese for serving

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Bring a large pot of salted water to a boil. Add the lasagna pasta and cook until al dente. Drain, toss with olive oil to prevent sticking, and let cool.
Meanwhile, prepare the tomato sauce. In a large skillet, heat the oil with the chopped garlic, red pepper flakes, and 1/2 teaspoon of salt over medium heat. Stir as the oil heats; when it shimmers, add the crushed tomatoes, 3/4 cup of water, and basil.

Bring to a boil and cook, stirring occasionally, for 15-20 minutes, until the water has evaporated and the sauce has thickened slightly (you'll get about 1 cup). Remove from heat and cool to room temperature.

Place the bacon in a large skillet and fry over medium heat for 4-5 minutes per side until golden brown and crisp. Remove and finely chop once cooled slightly.

In a large bowl, combine the bacon, ground beef, ground pork, breadcrumbs, onion, parsley, grated garlic, tomato paste, Worcestershire sauce, eggs, 1.5 teaspoons salt, and 1/2 teaspoon black pepper. Mix thoroughly with your hands.
Position a rack in the center of the oven and preheat to 180°C. Line a rimmed baking sheet with foil and grease with oil.
Combine mozzarella and parmesan.

Form a 23 x 12 cm rectangle from half the meat mixture in the center of the prepared baking sheet. Make a small well in the center and fill it with 1/2 cup of the cheese mixture. Top with the remaining minced meat and shape the mixture into a loaf with a slightly rounded top, securing and pressing in at the sides.

Cover the meatloaf with 1/3 of the sauce and sprinkle with 1/3 of the remaining cheese. Place 4 lasagna noodles on top, overlapping slightly to completely cover. Top with another 1/3 of the sauce and cheese. Repeat with the remaining pasta, sauce, and cheese.
Bake for 40-45 minutes, until the internal temperature of the meatloaf reaches 165°F (74°C). Sprinkle with parsley and let cool slightly. Slice and serve with ricotta.