Danish Lasagna Recipes Recipes Recipe For Meatloaf

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DANISH MEATLOAF



Danish Meatloaf image

Best meatloaf EVER! We had this for dinner at a friend's the other night, and couldn't believe how good it was.

Provided by KLHquilts

Categories     Meat

Time 2h

Yield 8 serving(s)

Number Of Ingredients 14

1 medium onion, chopped
1/4 cup green pepper, chopped
1/4 cup chili sauce
2 tablespoons water
1 1/2 lbs lean ground beef
1/4 lb sausage (any kind, but hot is great)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dry mustard
1/4 teaspoon dried sage
2 cups fine dry breadcrumbs
1 cup milk
2 eggs, slightly beaten
4 ounces blue cheese, crumbled (Saga brand is good)

Steps:

  • Sauté onion and green pepper in butter for five minutes.
  • Add 1/4 cup of the chili sauce and water and cook for another three minutes.
  • Press onion mixture into the bottom of a 9x5x3 loaf pan.
  • Mix remaining ingredients and press on top of onion mixture.
  • Bake at 375°F for 1.5 hours.
  • When serving, invert meatloaf on a platter so that onion/pepper mixture is on top.

Nutrition Facts : Calories 405.8, Fat 20.5, SaturatedFat 8.9, Cholesterol 131.3, Sodium 873.2, Carbohydrate 25, Fiber 2, Sugar 3.5, Protein 28.3

FUSION LASAGNA MEATLOAF



Fusion Lasagna Meatloaf image

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

⅔ cup Italian-seasoned panko (Japanese bread crumbs)
⅓ cup milk
1 egg
1 pound ground beef
1 (3.5 ounce) link Italian sausage, casing removed and chopped
1 medium onion, finely chopped
⅓ cup marinara sauce, divided
½ teaspoon garlic salt
4 (1 ounce) sticks string cheese
2 tablespoons unsalted butter
5 fluid ounces heavy whipping cream
2 cups finely shredded Parmesan cheese
1 pinch freshly grated nutmeg

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

MEATLOAF LASAGNA



Meatloaf Lasagna image

Make and share this Meatloaf Lasagna recipe from Food.com.

Provided by Boca Pat

Categories     One Dish Meal

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 8

2 (15 ounce) containers ricotta cheese, divided
1 egg
1/4 teaspoon salt
1 (25 ounce) jar marinara sauce
9 no-boil lasagna noodles, divided (from 1 8 oz pkg)
1 3/4 cups shredded mozzarella cheese
3 tablespoons grated parmesan cheese, divided
1/3 meatloaf, cut into 6 1/2 inch slices

Steps:

  • Preheat oven to 375.
  • In bowl combine ricotta, egg and salt.
  • Spread 1/2 cup sauce in ungreased 13X9 baking dish; top with 3 noodles, 1 1/2 cup ricotta mixture and 3/4 cup sauce; sprinkle with 1/2 cup mozzarella and 1 tbsp parm; top with meatloaf slices; top with 3/4 cup sauce; top with 3 noodles and 1 1/2 cup ricotta mixture; sprinkle with 1/2 cup mozzarella and 1 tbsp parm; top with remaining noodles, sauce and ricotta mixture; sprinkle with remaining mozzarella and parm.
  • Cover with foil; bake 30 minutes; remove foil; bake another 15 minutes.

CHEESY LASAGNA FOR LEFTOVER MEATLOAF!!



Cheesy Lasagna for leftover meatloaf!! image

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

1 tablespoon olive oil
5 cups your favorite pasta sauce
1 1/2-2 cups crumbled leftover meatloaf
2 medium onions, finely chopped
3 carrots, finely chopped
1 fennel bulb, finely chopped
7 cloves garlic, minced
1/2 cup finely chopped red pepper
1/4 teaspoon ground red pepper
1/2 teaspoon italian seasoning
1/4 cup shredded mozzarella cheese
1/4 cup shredded pecorino cheese
1/4 cup shredded parmesan cheese
1/4 cup fresh basil, chopped fine
1/4 cup shredded adiago cheese
1 (12 ounce) package no-boil lasagna noodles

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

LASAGNA STUFFED MEATLOAF



Lasagna Stuffed Meatloaf image

That's right! I took my favorite dish of all time and put it in the most comforting dish of all time. Lasagna Stuffed Meatloaf is meaty, cheesy, and a great twist on two classic meals made with Certified Angus Beef® brand ground beef. #BestAngusBeef #Steakholder

Provided by Chris

Number Of Ingredients 12

2 pounds Certified Angus Beef® brand lean, ground beef
3 large eggs
2 tablespoons tomato paste
2 tablespoons grated onion
1 tablespoon grated garlic, I used a garlic press
1 tablespoon Italian seasoning
2 teaspoons garlic salt
1 teaspoon black pepper
1 1/3 cups ricotta cheese
3/4 cup pizza sauce, divided (or half tomato sauce half tomato paste)
6 lasagna noodles, cooked
3 cups shredded, mozzarella cheese, divided

Steps:

  • Preheat oven to 350.
  • Combine the Certified Angus Beef® brand lean, ground beef with the next seven ingredients (eggs through black pepper). Using your hands, mix until combined.
  • Line a loaf pan with plastic wrap using two pieces; one lining it on the short side and one lining it on the long side (the two pieces will form a cross). Press 2/3 of the meat mixture into the loaf pan. You will want an even amount of ground beef around the bottom, edges, and side of the pan. Set aside.
  • In a small bowl combine the ricotta cheese with 1/4 cup of the pizza sauce.
  • Cutting the noodles to size with your kitchen shears, place one layer of noodles in the bottom of the pan on top of the meat mixture. Spread half of the ricotta mixture on top of the noodles. Sprinkle with 1/4 cup mozzarella cheese. Place a layer of noodles on top of the ricotta mixture, spread with the remaining ricotta mixture, and sprinkle with another 1/4 cup of mozzarella cheese before placing the last layer of noodles on top.
  • On a piece of plastic wrap, press the remaining meatloaf mixture out in a rectangle large enough to cover the meatloaf in the pan. Press the edges of the meatloaf on top to the meatloaf on the sides of the pan to seal in the lasagna filling.
  • Cover a roasting pan with a wire rack with aluminum foil (I cut slits in the foil on the rack to allow the juice to escape and not steam the meatloaf). Place the rack on top of the loaf pan and carefully invert the loaf pan (flip it over). Remove the plastic wrap from the meatloaf.
  • Baste the meatloaf with half of the remaining sauce. Bake at 350 for 50 minutes. Insert a meat thermometer horizontally into the top of the meatloaf making sure to insert the thermometer into the meat and not the lasagna filling. Cook the meatloaf until it reaches 145F.
  • Remove from the oven, baste with remaining sauce and top with remaining cheese. Bake until the thermometer reaches 155F before removing from the oven and resting at least 5 minutes before slicing and serving.

MEAT LASAGNA



Meat Lasagna image

Meaty, saucy, cheesy Homemade Meat Lasagna has to be the ultimate comfort food. This recipe is easy to make and better than any restaurant!

Provided by Linda Warren

Categories     Main Course

Time 1h10m

Number Of Ingredients 9

Olive oil
1/2 onion (chopped)
2-4 garlic cloves (minced)
1 1/2 lbs. ground beef
1 jar (24-32 oz your favorite spaghetti sauce (I love Rao's Homemade Marinara Sauce))
9 lasagna noodles (oven-ready)
8 oz. ricotta cheese
16 oz. shredded mozzarella cheese
1/2-3/4 cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees. Pour a little olive oil in a 8x11-inch baking dish. Coat bottom and sides.
  • Heat olive oil in a medium skillet and sauté onion for 3-4 minutes. Add garlic and brown for another minute.
  • Add ground beef and cook thoroughly. Drain fat.
  • Pour marinara sauce into medium saucepan. Add beef and allow to simmer on low.

Nutrition Facts : Calories 583 kcal, Carbohydrate 26 g, Protein 37 g, Fat 35 g, SaturatedFat 17 g, Cholesterol 125 mg, Sodium 534 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

MEATLOAF LASAGNA



Meatloaf Lasagna image

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

Kosher salt
8 sheets dried lasagna noodles (about 6 ounces)
1 tablespoons olive oil, plus more for tossing and greasing
2 cloves garlic, 1 thinly sliced and 1 finely grated
Pinch crushed red pepper flakes
One 14-ounce can whole peeled plum tomatoes, crushed by hand
2 to 3 fresh basil sprigs
5 slices bacon
12 ounces ground beef chuck
12 ounces ground pork
1 cup plain dried breadcrumbs
1/2 small yellow onion, grated
1/4 cup chopped fresh parsley, plus more for garnish
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
2 large eggs
Freshly ground black pepper
2 cups shredded part-skim mozzarella
1/4 cup grated Parmesan
Ricotta, for serving

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.

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