MEATLOAF PARMESAN
Provided by Giada De Laurentiis
Time 1h20m
Yield 6
Number Of Ingredients 20
Steps:
- For the sauce: In a large heavy saucepan, heat the oil over medium heat. Add the garlic, celery, and shallot. Sauté until the celery softens, about 5 minutes. Add crushed tomatoes, bay leaves, and dried crushed pepper. Bring to simmer, stirring occasionally. Adjust heat to medium-low or low and continue to simmer gently until the sauce thickens slightly and is reduced to about 3 cups, 20 to 25 minutes. Mix in basil, salt, and pepper. (Can be made 1 day ahead. Cool, cover, and refrigerate. Remove bay leaves before using.)
- For the meatloaf: Preheat the oven to 375°F. In a large bowl, stir eggs, garlic, 2 teaspoons salt, and 1 teaspoon pepper to blend. Mix in 2/3 cup marinara sauce, chopped basil, Parmesan cheese, onion, and panko. Add beef and blend well. Mound meatloaf mixture on a large rimmed baking sheet, press out to 12x8-inch rectangle (about 1 inch thick). Spread ½ cup sauce thinly over the top.
- Bake the meatloaf until cooked through and instant read thermometer registers 160°F, 25 to 30 minutes (there will be lots of juices and drippings on sheet around meatloaf). Cut the meatloaf into eight 4-inch squares and separate the squares slightly. On each, square spread 2 generous tablespoons sauce, leaving a border of meat visible. Sprinkle 1 tablespoon of mozzarella cheese in center of the sauce. Return meatloaf to oven. Bake until the cheese melts, about 5 minutes.
- Transfer meatloaf squares to plates. Spoon additional sauce alongside, garnish with basil sprig.
Nutrition Facts : ServingSize 6
PARMESAN MEATLOAF RECIPE - (3.7/5)
Provided by bns0607
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees. Lightly grease a loaf pan with cooking spray, set aside. In a large bowl, combine the ground turkey and beef, eggs, breadcrumbs, thyme, oregano, basil, garlic, onion, salt, pepper and Parmesan cheese. To not over handle the mixture otherwise it will get tough. Place the mixture in the greased loaf pan and form into a loaf. Top the meatloaf with pasta sauce. Place filled loaf pan on a baking sheet and bake in the preheated oven for 40-45 minutes. Remove the meatloaf from the oven and sprinkle the top with the remaining shredded cheese. Place the meatloaf back in the oven and bake until the cheese is melted. Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing. Garnish with parsley if desired.
ITALIAN MEATLOAF WITH GARLIC HERB GLAZE
Provided by Food Network
Time 1h25m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.
- Combine the meatloaf mix, breadcrumbs, mozzarella, sundried tomatoes, Parmesan, parsley, basil, oregano, Worcestershire, eggs, onion, 1/4 cup of the ketchup, half of the garlic, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl. Use your hands and mix together until combined well.
- Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf, about 9-by-5-inches. Bake the meatloaf for 30 minutes.
- Meanwhile, stir together the vinegar, brown sugar, Italian seasoning, the remaining 1/4 cup ketchup and garlic in a small bowl. Brush the top and sides of the meatloaf all over with the garlic-herb glaze. Continue to bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
GARLIC POTATO-TOPPED ITALIAN MEATLOAF
A meat-and-potato lovers' paradise...tangy meatloaf topped with garlic mashed potatoes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h25m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, beat eggs. Stir in pasta sauce, bread crumbs, onion, Italian seasoning, salt and beef until well blended. Press mixture in bottom of baking dish.
- Bake 40 to 50 minutes or until meat thermometer inserted in center reads 160°F.
- Meanwhile, make potatoes as directed on pouch, using milk, water and butter.
- Spread mashed potatoes over meatloaf; sprinkle with cheese. Bake 10 to 15 minutes longer or until top begins to brown. Let stand 5 minutes before cutting.
Nutrition Facts : Calories 420, Carbohydrate 32 g, Cholesterol 135 mg, Fat 3, Fiber 2 g, Protein 31 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1080 mg, Sugar 6 g, TransFat 1 g
AWESOME AND SIMPLE ITALIAN GARLICKY MEATLOAF
This meat loaf is so flavorful, but doesn't require endless ingredients! It is simple and soooo good. I almost always have the ingredients on hand straight from the pantry. My family loves it, it tastes even better leftover, and it makes the house smell delicious! Can be frozen for OAMC. I have adjusted the breadcrumbs per the reviews, the key is to use only as much as you need to make a moist dough. If your ground beef is very low in fat, like sirloin, you will need fewer breadcrumbs, however higher fat beef, like chuck, will absorb a larger amount of breadcrumbs.
Provided by MommyMakes
Categories Meat
Time 1h20m
Yield 1 loaf, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F and grease a large loaf pan.
- Mix 1/2 cup bread crumbs, cheese, parsley, garlic, salt and pepper, reserving the remaining bread crumbs to use as necessary.
- Add the meat and use a fork to mix the ingredients uniformly.
- Add the eggs and knead it with your hands until a "dough" ball forms, it should hold its shape and not be too dry and crumbly (add some water) or too sticky sloppy (add more bread crumbs).
- Mold the meat mixture into the loaf pan and top with a layer of ketchup as desired.
- Bake for 70 minutes. Slices best when cooled and tastes even better reheated as leftovers!
- For OAMC: Slice cooled loaf and flash freeze slices on a cookie sheet. Once frozen, store in a freezer bag or container. To reheat: remove as many slices as necessary and reheat in microwave.
Nutrition Facts : Calories 415, Fat 26.3, SaturatedFat 10.4, Cholesterol 169.4, Sodium 573.5, Carbohydrate 8.4, Fiber 0.7, Sugar 0.7, Protein 33.9
CHICKEN PARMESAN MEATLOAF
This chicken Parmesan meatloaf made with ground chicken is a quick dinner that kids love!
Provided by ConnorsMom
Categories Meatloaf
Time 1h10m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray an 8x4-inch loaf pan with nonstick spray.
- Mix together ground chicken, bread crumbs, Parmesan cheese, onion, egg, garlic, basil, thyme, oregano, salt, black pepper, and chipotle chile powder until well combined. Press into the prepared loaf pan and top with marinara sauce.
- Bake in the preheated oven until no longer pink in the center, 40 to 45 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
- Sprinkle Italian cheese over top and bake until melted and bubbly, about 10 more minutes.
- Let stand 5 minutes before serving.
Nutrition Facts : Calories 582.6 calories, Carbohydrate 112 g, Cholesterol 56.8 mg, Fat 9.6 g, Fiber 11.1 g, Protein 20 g, SaturatedFat 2.8 g, Sodium 993.7 mg
CHICKEN PARMESAN MEATLOAF
Make and share this Chicken Parmesan Meatloaf recipe from Food.com.
Provided by Pinay0618
Categories Meatloaf
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees. Lightly grease a loaf pan with cooking spray, set aside.
- In a large bowl, combine the ground chicken, egg, breadcrumbs, thyme, oregano, basil, garlic, onion, salt, pepper and Parmesan cheese. To not over handle the mixture otherwise it will get tough. Place the mixture in the greased loaf pan and form into a loaf. Top the meatloaf with pasta sauce.
- Place filled loaf pan on a baking sheet and bake in the preheated oven for 40-45 minutes. Remove the meatloaf from the oven and sprinkle the top with the remaining shredded cheese. Place the meatloaf back in the oven and bake until the cheese is melted.
- Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing. Garnish with parsley if desired.
MEATLOAF PARMESAN
A bit retro, but heartwarming and homey, this recipe is an amalgam of meatloaf, polpettone and meatballs. Ground veal and pork, provolone, pecorino and Parmesan mingle with herbs, broccoli rabe and bread crumbs in what is essentially a sliceable meatball. It is doused with tomato sauce and baked until bubbly, aromatic and mouthwatering.
Provided by David Tanis
Categories dinner, casseroles, meatballs, main course
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 28
Steps:
- Put veal and pork in a large mixing bowl. Add salt, black pepper, red pepper, fennel seed and nutmeg. Knead mixture with hands to incorporate.
- Add soaked bread with milk, eggs, parsley, oregano, broccoli rabe, olives, Parmesan and provolone. Mix again with hands and knead to make sure all ingredients are distributed evenly. Pat mixture into a free-form loaf and place in a 9-by-13-inch baking dish. Press bay leaves on top. You may complete this step several hours, or a day in advance, of baking.
- Make tomato sauce: Put olive oil in a nonreactive pan over medium heat. Add onions, garlic clove and a little salt, then cook, stirring, until translucent, about 8 to 10 minutes. Add tomato purée, crushed tomatoes, red-pepper flakes and basil sprig. Simmer for 10 minutes. Taste and adjust seasoning. Sauce may be made in advance, if desired.
- Heat oven to 400 degrees. Spoon sauce over meatloaf, letting it spill over into the baking dish to surround loaf. Sprinkle top of loaf with grated pecorino and provolone, then sprinkle with bread crumbs.
- Bake at 400 degrees for 30 minutes, then cover, reduce heat to 350 and cook for 30 to 45 minutes more, until internal temperature is 150 degrees. Let rest at least 10 minutes before slicing. Top each serving with a good spoonful of sauce and garnish with basil leaves, if using.
ROASTED PARMESAN-GARLIC CARROTS
I made this for Christmas, and one of my guests said the carrots were 'off the chain!' The flavor was amazing! The cheese was nicely crusted combined with the carrot and a little garlic! YUM! A nice change from the ordinary green veggie and still healthy!
Provided by Pamela J Hagen-French
Categories Side Dish Vegetables Carrots
Time 1h
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
- Stir olive oil and garlic salt together in a small bowl; pour into a large resealable plastic bag. Add carrots to the plastic bag, seal, and shake to coat carrots completely in oil mixture. Arrange coated carrots onto the prepared baking sheet.
- Roast carrots in preheated oven until crisp-tender, about 45 minutes. Sprinkle 1/4 cup Parmesan cheese over carrots and continue roasting until cheese is lightly browned, 5 to 10 minutes. Garnish with additional Parmesan cheese to serve, according to your taste.
Nutrition Facts : Calories 98.3 calories, Carbohydrate 11.2 g, Cholesterol 4.4 mg, Fat 5.1 g, Fiber 3.2 g, Protein 3 g, SaturatedFat 1.4 g, Sodium 381.4 mg, Sugar 5.4 g
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- Preheat oven to 350 degrees. Lightly grease a loaf pan (I use glass bread loaf pan) with cooking spray, set aside.
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2.2/5 (12)Author Giada De Laurentiis
- In a large heavy saucepan, heat the oil over medium heat. Add the garlic, celery, and shallot. Sauté until the celery softens, about 5 minutes. Add crushed tomatoes, bay leaves, and dried crushed pepper.Bring to simmer, stirring occasionally. Adjust heat to medium-low or low and continue to simmer gently until the sauce thickens slightly and is reduced to about 3 cups, 20 to 25 minutes.Mix in basil, salt, and pepper. (Can be made 1 day ahead. Cool, cover, and refrigerate. Remove bay leaves before using.)
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