MEATLOAF LASAGNA
Two comfort food favorites come together to make a crowd-pleasing and fun new dish. We love that you get satisfying meatloaf and cheesy, saucy lasagna in every bite. To save time, you can use 1 cup of your favorite prepared red sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield 8 servings
Number Of Ingredients 20
Steps:
- Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente. Drain and toss with olive oil, to keep them from sticking, and let cool.
- Meanwhile, make the tomato sauce. Heat the oil, sliced garlic, red pepper flakes and 1/2 teaspoon salt in a large skillet over medium heat. Stir as the oil heats up; once it shimmers, add the crushed tomatoes, 3/4 cup water and the basil. Bring to a high simmer and cook, stirring occasionally, until the sauce thickens slightly and the water has evaporated, 15 to 20 minutes (will be about 1 cup). Remove from the heat and let cool to room temperature.
- Arrange the bacon in a large skillet and cook over medium heat until brown and crispy, 4 to 5 minutes per side. Remove and finely chop when cool enough to handle.
- Combine the bacon, beef, pork, breadcrumbs, onion, parsley, grated garlic, tomato paste, Worcestershire sauce, eggs, 1 1/2 teaspoon salt and 1/2 teaspoon black pepper in a large bowl. Use your hands to thoroughly combine.
- Adjust an oven rack to the middle position and preheat to 350 degrees F. Line a rimmed baking sheet with foil and brush with oil. Combine the mozzarella and Parmesan.
- Shape half of the meatloaf mixture into a 9- by 5-inch rectangle in the center of the prepared baking sheet. Make a slight indentation down the center and fill with 1/2 cup of the cheese mixture. Top with the remaining meatloaf mixture and pat to form a loaf with a slightly rounded top, making sure to pinch and seal the sides.
- Top the meatloaf with one-third of the sauce and sprinkle with one-third of the remaining cheese mixture. Lay 4 lasagna noodles, crosswise and slightly overlapping, over the meatloaf, completely covering. Top with another one-third each of sauce and cheese mixture. Repeat with the remaining noodles, sauce and cheese.
- Bake until the meatloaf reaches an internal temperature of 165 degrees F, 40 to 45 minutes. Sprinkle with parsley and let cool slightly. Slice and serve with dollops of ricotta.
FUSION LASAGNA MEATLOAF
The flavors of lasagna shine through this incredibly tasty meatloaf.
Provided by thedailygourmet
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a loaf pan.
- Combine panko, milk, and egg in a small bowl and allow to soften, about 5 minutes.
- Combine ground beef, sausage, onion, 3 tablespoons marinara sauce, and garlic salt in a bowl. Add panko mixture and mix by hand until combined. Pat 1/2 of the mixture into the prepared pan. Lay 2 string cheese sticks side-by-side horizontally on top, leaving about 1/2 inch from the ends of the pan; stack remaining cheese sticks on top. Cover with remaining meat mixture.
- Bake in the preheated oven for 40 minutes. Remove from the oven and cover with remaining marinara sauce. Bake for 20 minutes more.
- While meatloaf bakes, prepare Alfredo sauce. Melt butter in a saucepan over medium heat, stirring with a wooden spoon, about 1 minute. Add heavy cream and stir until combined. Add Parmesan cheese and stir until blended. Season with nutmeg.
- Remove meatloaf from the oven and allow to rest for about 10 minutes. Pour Alfredo sauce down the middle of meatloaf. Slice and serve.
Nutrition Facts : Calories 413.4 calories, Carbohydrate 11.5 g, Cholesterol 121.4 mg, Fat 30.7 g, Fiber 0.5 g, Protein 24.8 g, SaturatedFat 16.2 g, Sodium 773.2 mg, Sugar 2.3 g
CREOLE MEAT LOAF
We may live in Canada, but the taste of this meat loaf says "New Orleans"! When bell peppers are in season, this is one of the best ways I know to enjoy their flavor.-Linda Kornelson, Empress, Alberta
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the milk, egg, green pepper and onion. Stir in the crackers, salt, mustard and pepper. Crumble beef over mixture and mix well. Pat into an ungreased 8x4-in. loaf pan. , Bake, uncovered, at 350° for 1-1/4 hours or until no pink remains and a thermometer reads 160°. Drain. , Let loaf stand in pan for 10 minutes. Meanwhile, in a small saucepan, combine the sauce ingredients. Cook until heated through. Turn loaf out onto a serving platter. Spoon 1/2 cup hot sauce over loaf; serve remaining sauce with meat loaf.
Nutrition Facts : Calories 282 calories, Fat 12g fat (5g saturated fat), Cholesterol 112mg cholesterol, Sodium 899mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 1g fiber), Protein 26g protein.
CHEESY LASAGNA FOR LEFTOVER MEATLOAF!!
Make and share this Cheesy Lasagna for leftover meatloaf!! recipe from Food.com.
Provided by love4culinary
Categories One Dish Meal
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Put olive oil in a large saucepan over med-high heat.
- Add onions, carrots,fennel, garlic, chopped red pepper and fry until onions and carrots are starting to soften and brown, approx 7-8 minutes.
- Add pasta sauce to pan along with ground red pepper.
- Reduce to a low heat and cover, cooking for approximately 15 minutes until veggies are tender.
- Be sure to stir occasionally.
- While that is cooking,mix your cheesesin a bowl, and add basil and italian seasoning and stir.
- Preheat your oven to 350 degrees F degrees.
- Then you will want to lightly grease a 3 qt baking dish.
- Proceed by lining the bottom of your dish with a single layer of lasgane noodles.
- Spread 1/3 of your sauce over the noodles and cover this with 1/2 of the crumbled meatloaf.
- Then top with 1/4 of the cheese mixture.
- (be sure to save some cheese mixture for the last layer on top!) Repeat exact layering 2 more times-- while alternating the directions of noodles at each level.
- Cover your dish with foil and bake 35-40 minutes.
- Proceed by taking the foil off and sprinkling the rest of the cheese mixture on top and bake 8 minutes or until lasgana is cooked through and top is bubbling.
- Let stand for a few minutes before serving.
- ENJOY!
Nutrition Facts : Calories 203.1, Fat 8.1, SaturatedFat 2.3, Cholesterol 7.8, Sodium 888, Carbohydrate 26.7, Fiber 2.9, Sugar 16.6, Protein 6.8
CAJUN JAMBALAYA
This recipe took me a year to perfect. The secret to making a Cajun jambalaya is to get the right amount of fond, those delicious browned bits left behind from browning your meats, to build the flavor and color of your jambalaya. We're also going to add a little tomato paste for color and flavor.
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 23
Steps:
- For the Creole seasoning: Combine the salt, black pepper, cayenne, garlic powder, onion powder, paprika, white pepper and cumin in a medium bowl.
- For the jambalaya: Heat 2 tablespoons oil in a 5-quart heavy-bottomed pot or large Dutch oven over medium heat. Rub the chicken with the remaining 2 tablespoons oil and 2 tablespoons of the Creole seasoning in a medium bowl until evenly coated. Add the chicken to the pot and cook until golden brown, about 5 minutes. Transfer the chicken to a large bowl. Add the sausage to the pot and cook until browned, 4 to 5 minutes. Transfer to the large bowl with the chicken. The bottom of the pot should be covered with browned bits.
- Add the celery, onions and peppers and cook, stirring and scraping the bottom of the pot occasionally, until the onions are translucent, about 3 minutes. Stir in the garlic, bay leaf, cayenne, thyme and 2 teaspoons Creole seasoning. Add the rice and stir once or twice to coat. Stir in the tomato paste, Worcestershire sauce, cooked chicken and sausage and remaining Creole seasoning. Stir in the chicken stock. Bring to a boil, cover and reduce the heat to a simmer. Cook until the liquid is reduced, and you see little holes on the top, about 30 minutes.
- Use a fork to stir in half of the green onions and fluff the rice. Cover and cook for 10 minutes. Taste and adjust the seasoning. Garnish with the remaining green onions and serve immediately.
MEATLOAF MOCK LASAGNA WITH FOUR CHEESES
A delicious casserole that uses leftover meatloaf. One green bell pepper may be substituted for the cubanelles.
Provided by purple raider
Categories Cheese
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F.
- Cook pasta in boiling salted water according to package directions.
- Meanwhile, combine ricotta cheese, 1/3 cup parmesan cheese, and egg, and mix very well. Set aside.
- Combine mozzarella and muenster cheeses and set aside.
- Heat oil in a large skillet.
- Add onion and cook, stirring, until beginning to soften, about 3 minutes.
- Add garlic and peppers and cook, stirring, about 3 minutes.
- Add mushrooms, meatloaf, sauce, herbs, and wine.
- Stir and cook about 5 minutes. Remove from heat.
- When pasta is cooked al dente, drain and return to pan.
- Add remaining 1/4 cup parmesan cheese to pasta.
- Add meatloaf mixture to pasta and mix well.
- Spoon 1/2 the pasta mixture into a lightly greased 9"x13" baking pan.
- Spoon all the ricotta mixture over the pasta layer and smooth with a spatula.
- Sprinkle 1/2 the mozzarella mixture over the ricotta layer.
- Spread remaining pasta mixture over cheese layer.
- Top with remaining cheese.
- Bake for 45 minutes, or until hot and bubbly.
Nutrition Facts : Calories 566.6, Fat 25.6, SaturatedFat 13.2, Cholesterol 90.1, Sodium 789.3, Carbohydrate 54.3, Fiber 3, Sugar 9.8, Protein 28.1
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- In a large heavy pot cook the bacon over medium heat until golden, about 6 minutes. Stir in the onion, garlic, and 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until golden, about 6 minutes. Stir in the carrots and celery and cook until the celery is translucent, about 5 minutes. Stir in the meatloaf mix and brown, breaking up the lumps with a spatula, about 6 minutes. Add the wine and boil until the wine is almost evaporated, about 3 minutes. Stir in the milk and bring to a boil. Stir in the tomato paste and tomatoes with their juice and boil until the sauce is slightly thickened, about 10 minutes. Remove the sauce from the heat and season with salt and pepper to taste.
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- Thoroughly combine ground beef, breadcrumbs, egg, tomato paste, dried garlic, Worcestershire, 1/2 teaspoon salt and pepper in a medium bowl. Press 3/4 of the mixture into the prepared pan, covering the bottom and most of the way up all the sides and keeping a well in the middle. Set aside.
- Layer 1 lasagna noodle, 1/4 of the ricotta mixture and 1/4 of the mozzarella (or Italian blend) in the well in the center of the meatloaf. Top with another noodle and repeat layering with the remaining ricotta mixture, mozzarella and noodles. Finish with a noodle. Pat the remaining beef mixture into a rectangle, about 9 by 5 inches. Place on top of the lasagna and pinch edges of the meat mixture together to seal. Cover with foil and bake for 40 minutes. Uncover and bake until the meat is cooked through and an instant-read thermometer inserted into the center reads 165 degrees F, about 10 to 20 minutes more. Let rest for 10 minutes.
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- In a bowl, combine ricotta cheese, 1/4 cup parmesan cheese, 1 egg, 1 Tablespoon parsley, and 1/4 teaspoon salt. Set aside.
- In a separate bowl, combine ground beef, bread crumbs or oats, 2 Tablespoons parsley, onion, garlic, 1/2 teaspoon pepper, 1 teaspoon salt, Italian seasoning, and 2 lightly beaten eggs. Gently combine with your hands until blended, but try not to overwork the meat.
CREOLE LASAGNA | BETTER HOMES & GARDENS
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- Lightly grease a 3-quart rectangular baking dish; set aside. Cook lasagna noodles according to package directions; drain.
- Meanwhile, in a large saucepan or Dutch oven, cook smoked sausage over medium-high heat until lightly browned, stirring frequently. Remove sausage from pan. In same saucepan, cook ground beef, celery, green pepper, onion, and garlic until meat is browned and vegetables are tender. Drain off fat. Stir in sausage, water, tomato paste, sugar, salt, and ground red pepper. Bring to boiling; reduce heat. Cover; simmer for 15 minutes.
- In the prepared baking dish, arrange half of the lasagna noodles. Top with half of the meat sauce and half of the cheeses. Repeat layers with remaining noodles and remaining sauce.
- Bake, covered, in a 350 degree F oven for 20 minutes. Uncover. Top with remaining cheeses; bake for 10 minutes more. Let stand for 10 minutes before serving. Makes 8 servings.
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