Christmas Pasta Recipes Recipes Recipe For Meatloaf

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A CHRISTMAS STORY MEAT LOAF



A Christmas Story Meat Loaf image

I've watched the film "A Christmas Story" so many times since I was a kid. Now I have a family of my own, so I re-created the mom's meatloaf and mashed potatoes. -Christina Addison, Blanchester, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 10

2 large eggs, lightly beaten
1/2 cup ketchup
1 medium onion, finely chopped
1 small green or sweet red pepper, finely chopped
2/3 cup crushed saltines (about 12)
1/2 teaspoon salt
1 teaspoon pepper
1-1/2 pounds ground beef
4 cups hot mashed potatoes, divided
1 tablespoon minced fresh parsley

Steps:

  • Preheat oven to 375°. Place a rack in a 15x10x1-in. baking pan; place a 12x8-in. piece of foil in center of rack. In a large bowl, combine eggs, ketchup, onion, green pepper, crushed saltines, salt and pepper. Add beef; mix lightly but thoroughly. Place over foil rectangle and shape into a 9x6-in. loaf. Bake until a thermometer reads 160°, 50-60 minutes. Let stand 10 minutes before slicing., Transfer meat loaf to a serving plate, discarding foil. Pipe or spread 1 cup mashed potatoes over meat loaf. Sprinkle with parsley. Serve with remaining mashed potatoes.

Nutrition Facts : Calories 436 calories, Fat 20g fat (7g saturated fat), Cholesterol 132mg cholesterol, Sodium 1105mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 3g fiber), Protein 26g protein.

LEFTOVER MEATLOAF PASTA



Leftover Meatloaf Pasta image

Since there are only two of us in the house, whenever I make something like meatloaf we have at least half of it leftover and usually don't eat it. I came up with this solution using things I had on hand to try and make it a little more interesting and appetizing the next day.

Provided by Mrs. Regan

Categories     Spaghetti

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 13

1/2 loaf of leftover meatloaf, crumbled (I prefer Yes, Virginia There is a Great Meatloaf)
2 green onions, sliced
2 -3 cups Baby Spinach, fresh
1 teaspoon garlic, minced
1/2 green bell pepper, diced
1/2 tomatoes, diced
1 (8 ounce) can oregano and basil tomato sauce
1/2 teaspoon basil
salt & pepper
extra virgin olive oil
1/4 cup wine (I had white zinfandel on hand and it worked great)
1/2 lb spaghetti, cooked
cheese, to serve on top (blend of romano, parmegiano, and asiago are good)

Steps:

  • Heat oil in pan and saute onions and green bell peppers. Season with salt and pepper. When peppers and onions begin to soften, add garlic and basil.
  • Add crumbled meat loaf. Do not overcook, just make sure to heat all the way through.
  • Pour in wine and allow to boil 1-2 minutes.
  • Add tomatoes and baby spinach.
  • Top with tomato sauce, season again with salt and pepper, and cover.
  • Lower heat and simmer until spinach is wilted.
  • Toss with pasta and top with cheese.

Nutrition Facts : Calories 509.6, Fat 2.3, SaturatedFat 0.4, Sodium 634.8, Carbohydrate 99.6, Fiber 7.3, Sugar 9.1, Protein 18.1

CHRISTMAS PASTA



Christmas Pasta image

We eat fish on Christmas Eve - no meat allowed. After Midnight Mass, all bets are off! We make this sauce for Christmas Day; you can't fit another meat in the pot! As many times as you reheat it, it just gets that much better, so if people are coming and going throughout the day, cook off only as much pasta as you need at the time - half a pound for every three people.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 large servings

Number Of Ingredients 18

2 tablespoons extra-virgin olive oil
4 cloves garlic, crushed
1 bay leaf, fresh or dried
1/4 pound pancetta, thick cut, chopped into small bits (Italian cured pork, ask at deli counter)
1/2 pound bulk hot Italian sausage
1 pound combined ground beef, pork and veal
1 medium carrot, peeled and finely chopped
1 rib celery, chopped
1 medium onion, chopped
1 cup good quality dry red wine
1 cup prepared beef stock, paper container or canned
2 (32-ounce) cans chunky style crushed tomatoes
A handful chopped flat leaf parsley leaves
1/4 teaspoon (a couple of pinches) allspice or cinnamon
Coarse salt and black pepper
2 pounds penne rigate, cooked to al dente
Grated Pecorino Romano, as an accompaniment
Fresh, crusty bread, for mopping

Steps:

  • Heat a deep pot over medium high heat. Add oil, garlic, bay, and pancetta bits and brown for 1 minute. Add meats and brown and crumble them for 5 minutes.
  • Chop carrot, celery, and onions near the stove and add to the pot as you work. Cook vegetables with meat 5 minutes and add wine. Cook for 1 minute; add stock and tomatoes to the pot.
  • Stir in parsley, allspice, or cinnamon and season sauce with salt and pepper, to taste. Bring sauce to a boil, reduce heat to medium low, and cook 10 to 15 minutes minimum before serving. Reheated sauce only improves.
  • Toss pasta (cook off only as much pasta as you need at the time: half a pound for every 3 people) with a couple of ladles of sauce to coat, then top bowl with extra sauce. Top pasta with lots of cheese and pass bread at the table.

CHRISTMAS PASTA



Christmas Pasta image

We eat fish on Christmas Eve, no meat allowed. After Midnight Mass, all bets are off! We make this sauce for Christmas Day: you can't fit another meat in the pot! As many times as you reheat it, it just gets that much better, so if people are coming and going throughout the day, cook off only as much pasta as you need at the time -- half a pound for every 3 people. The sauce will cover up to 2 pounds of pasta. If you are making this full menu, prepare the fudge and chill while your sauce simmers and before you prepare your salad. When you are done eating your 30 minute meal, the fudge will have chilled for 45 minutes and will then be firm enough to slice. Happy Holidays and Merry Eating!

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 large servings

Number Of Ingredients 17

1/4 pound pancetta, thick cut, chopped into small bits (Italian cured pork, ask at deli counter)
2 tablespoons extra-virgin olive oil
1/2 pound bulk hot Italian sausage
1 pound combined ground beef, pork and veal
4 cloves garlic, crushed
1 medium carrot, peeled and finely chopped
1 rib celery, chopped
1 medium onion, chopped
1 cup good quality dry red wine
1 cup prepared beef stock, paper container or canned
2 (32-ounce) cans chunky style crushed tomatoes
Handful chopped flat-leaf parsley
1/4 teaspoon (a couple of pinches) allspice or cinnamon
Coarse salt and black pepper
2 pounds penne rigate, cooked to al dente
Grated Pecorino Romano, as an accompaniment
Fresh, crusty bread, for mopping

Steps:

  • Heat a deep pot over medium-high heat. Add pancetta and brown to render the fat. Transfer pancetta to paper towels to drain. To the pan add the oil, and the meats and brown and crumble them for 5 minutes. Stir in garlic, and pancetta bits.
  • Chop carrot, celery, and onions near the stove and add to the pot as you work. Cook vegetables with meat 5 minutes and add wine. Cook for 1 minute; add stock and tomatoes to the pot.
  • Stir in parsley, allspice, or cinnamon and season sauce with salt and pepper, to taste. Bring sauce to a boil, reduce heat to medium low, and cook 10 to 15 minutes, minimum, before serving. Reheated sauce only improves.
  • Toss pasta (cook off only as much pasta as you need at the time: half a pound for every 3 people) with a couple of ladles of sauce to coat, then top bowl with extra sauce. Top pasta with lots of cheese and pass bread at the table.

MEATLOAF ITALIAN STYLE (STUFFED WITH PASTA)



Meatloaf Italian Style (Stuffed With Pasta) image

Meat loaf stuffed with pasta topped with spaghetti sauce. Truly a family favorite! Great way to use up leftovers in the fridge!

Provided by Lisa 12n

Categories     Poultry

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 13

100 g pasta (like rotini, or lasagne, or spaghetti)
1/4 cup breadcrumbs
1 tablespoon white wine
12 ounces ground round
12 ounces ground turkey
2 garlic cloves, finely chopped
3 1/2 ounces mushrooms, finely chopped
2 eggs, beaten
1 tablespoon italian seasoning
1/4 cup sour cream
4 green onions, finely chopped
2 tablespoons parsley, finely chopped
1/4-1/2 cup spaghetti sauce

Steps:

  • Grease loaf pan.
  • Cook pasta until al dente (good way to use up leftover pasta), drain set aside.
  • Soak breadcrumbs in wine.
  • Add beef, turkey, eggs, garlic, mushrooms, Italian seasoning, green onions and sour cream to breadcrumb mixture.
  • Place half the meat mixture into greased loaf pan.
  • Form a trough through the meat along the length of the loaf pan.
  • Fill the trough with the pasta and two tablespoons of sauce.
  • Cover with remaining meat mixture.
  • Top with spaghetti sauce.
  • Bake for 50-60 minutes draining excess fat and juices at least twice.
  • Cool at least 5 minutes before serving.

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