Wednesday, March 27, 2013

Pasta & Meatball Meat Loaf

Can't decide between Italian or meat loaf  for dinner tonight? Do both! Our totally delicious combination features garlic butter and toasted bread crumbs for a topper you can't resist.


·         1 ½ pounds ground beef
·         ½ cup dried mini penne pasta (2 ounces)
·         3 long individual ciabatta rolls or hoagie rolls
·         1 medium onion, chopped
·         ½ cup chopped yellow or red sweet pepper
·         3 cloves garlic, minced
·         1 tablespoon olive oil
·         2 eggs, lightly beaten
·         ¾ cup milk
·         Toasted Bread Crumbs
·         ½ teaspoon salt
·         2 teaspoons Italian seasoning, crushed
·         ¼ cup grated Parmesan cheese
·         Garlic Butter
·         1 cup bottled pasta sauce, warmed
·         Shaved Parmesan cheese
·         Fresh Italian (flat-leaf) parsley


1.       Preheat oven to 375 degrees F. Cook pasta according to package directions; drain. Rinse and cool completely. Halve rolls lengthwise; set aside.

2.       In a large skillet cook onion, sweet pepper, and garlic in hot oil over medium heat for 5 minutes or until tender.

3.       In a large bowl combine eggs, milk, 2/3 cup of the Toasted Bread Crumbs, the salt, and Italian seasoning. Using your hands, fold in ground beef, cooked pasta, the 1/4 cup Parmesan cheese, and cooked vegetables. Form into six 6x3-inch oblong loaves (loaves will appear bumpy rather than smooth). Place in a shallow baking pan. Bake, uncovered, for 25 minutes or until an instant-read thermometer inserted into center of loaves reads 160 degrees F.

4.       Spread split rolls with Garlic Butter. Bake about 10 minutes or until golden brown. Top each toasted roll half with warm pasta sauce and a mini loaf. Sprinkle with shaved Parmesan cheese, remaining Toasted Bread Crumbs, and snipped fresh parsley.

Happy Cooking
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