Italian Mini Meatloaves Macaroni And Three Cheeses Recipes

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ITALIAN MINI MEATLOAVES MACARONI AND THREE CHEESES



Italian Mini Meatloaves Macaroni and Three Cheeses image

This is another Rachel Ray recipe. I made this one tonight and it's really good!! (I don't even like meat loaf, but I like this one.) However, personally I don't care for the herbs on the mac and cheese. Next time I'm sticking with just bread crumbs and parsley.

Provided by ShortyBond

Categories     Meat

Time 40m

Yield 4 serving(s)

Number Of Ingredients 24

1 1/3 lbs ground sirloin
1 large egg, beaten
2/3 cup Italian seasoned breadcrumbs
1/4 cup grated parmesan cheese
1/2 small bell pepper, chopped
1 small yellow onion, finely chopped
4 garlic cloves, chopped
3 tablespoons tomato paste
salt
pepper
2 tablespoons extra virgin olive oil
1 lb spiral shaped pasta or 1 lb elbow macaroni
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
2 cups shredded sharp cheddar cheese
1/2 cup shredded asiago cheese
1/2 cup parmesan cheese
1 teaspoon coarse black pepper
1/2 cup Italian seasoned breadcrumbs
2 tablespoons extra virgin olive oil
2 tablespoons chopped fresh thyme leaves
2 -3 tablespoons chopped rosemary
1/4 cup chopped flat leaf parsley

Steps:

  • Mini Meat Loaves:.
  • Preheat oven to 425°F.
  • Place meat in bowl. Make a well in meat. Fill well with egg, bread crumbs, Parmesan cheese, peppers, onions, garlic, tomato paste, salt and pepper.
  • Mix meat and breading and form four individual oval meat loaves, 1" thick.
  • Coat loaves with extra virgin olive oil and arrange on a baking sheet. Roast 18-20 minutes.
  • Macaroni and Cheese:.
  • Put a large pot of water on to boil for pasta.
  • When the pasta water boils, salt water and add pasta. Cook until slightly undercooked-pasta will continue to cook when combined with cheese sauce.
  • Meanwhile, melt butter in a saucepan and add flour. Whisk in milk.
  • Bring to a bubble and thicken milk for 2-3 minutes.
  • Add cheeses (cheddar, asiago, and Parmesan) and black pepper. Stir to melt cheeses.
  • Drain pasta and combine with melted cheese sauce and transfer to a baking or casserole dish.
  • Place bread crumbs in a bowl and add EVOO and herbs to bread crumbs. Top pasta with bread crumbs.
  • Place under a broiler and brown bread crumbs. (If you do not have a separate broiler, place in oven with meatloaves for last few minutes. I did this and it turned out fine.).

Nutrition Facts : Calories 1502.5, Fat 75.7, SaturatedFat 33.8, Cholesterol 262.7, Sodium 1556.8, Carbohydrate 125.7, Fiber 7, Sugar 7.1, Protein 77.3

MINI ITALIAN MEATLOAVES



Mini Italian Meatloaves image

Baking mouthwatering meatloaf mixture in muffin cups cuts cooking time in a family favorite.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 9

1 1/2 lb extra-lean (at least 90%) ground beef
1/2 cup Progresso™ Italian-style dry bread crumbs
1/2 cup pepperoni-flavored pizza sauce (from 14-oz jar)
1/4 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, finely chopped
1 egg
1/4 cup shredded Italian-style six-cheese blend or mozzarella cheese (1 oz)
Additional pizza sauce, heated, if desired

Steps:

  • Heat oven to 350°F. In large bowl, mix all ingredients except cheese and additional pizza sauce. Press beef mixture into 12 regular-size muffin cups (cups will be very full). Place muffin pan on cookie sheet in oven to catch any spillover.
  • Bake about 30 minutes or until loaves are no longer pink in center and meat thermometer inserted in center of loaves in middle of muffin pan reads 160°F.
  • Sprinkle 1 teaspoon cheese over each loaf. Bake 1 to 2 minutes longer or until cheese is melted. Immediately remove from cups. Serve with pizza sauce.

Nutrition Facts : Calories 240, Carbohydrate 9 g, Cholesterol 110 mg, Fiber 0 g, Protein 26 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 2 g, TransFat 1/2 g

CHEESE-STUFFED MINI MEAT LOAVES



Cheese-Stuffed Mini Meat Loaves image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 6

1/2 cup Progresso® Italian style panko crispy bread crumbs
1 can (18 oz) Progresso™ Recipe Starters™ fire roasted tomato cooking sauce
2 sticks (1 oz each) string cheese*
1 lb extra-lean (at least 93%) ground beef
1 egg
1/4 cup sliced green onions (4 medium)

Steps:

  • 1. Heat oven to 350 degrees F. In large bowl, stir bread crumbs and 1 cup of the cooking sauce until well mixed; let stand 5 minutes.
  • 2. Meanwhile, cut twelve 1/2-inch pieces from cheese sticks (store remaining portion of cheese stick for another use). Set aside. Add beef, egg, green onions, 1/2 teaspoon salt and 1/4 teaspoon pepper to bread crumb mixture until well mixed.
  • 3. Spray 12 regular-size muffin cups with cooking spray. Divide beef mixture evenly among cups (cups will be very full). Push 1 piece of cheese into center of each loaf. Place muffin pan on cookie sheet to catch any spillover. Bake about 30 minutes or until thermometer inserted in center of loaves in middle of muffin pan reads 160 degrees F (outer loaves will be done sooner).
  • 4. Meanwhile, heat remaining sauce until hot. Immediately remove loaves from muffin pan; spoon heated sauce over loaves.
  • *Regular mozzarella cheese, cut into 1/2-inch cubes, can be substituted.

INDIVIDUAL MEAT LOAVES



Individual Meat Loaves image

Provided by Ina Garten Bio & Top Recipes

Categories     main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 14

Good olive oil
3 cups chopped yellow onions (2 large)
2 teaspoons chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
3 tablespoons Worcestershire sauce
1/3 cup chicken stock
1 tablespoon tomato paste
1 1/2 pounds ground chuck (81% lean)
1/2 pound ground pork
1/2 pound ground veal
1/2 cup plain dry bread crumbs
2 extra-large eggs, lightly beaten
Ketchup, in a squeeze bottle
Fresh thyme stems, for garnish

Steps:

  • Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper.
  • Heat 1 tablespoon of olive oil in a medium (10-inch) saute pan. Add the onions, thyme, 2 teaspoons salt, and 1 teaspoon pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until tender but not browned. Off the heat add the Worcestershire sauce, chicken stock, and tomato paste. Cool slightly.
  • In a large bowl combine the ground meats, the onion mixture, breadcrumbs, and eggs and mix lightly with a fork. (Don't mash the mixture or the meatloaf will be too dense.) Divide the mixture into six (10-ounce) portions and place them on the prepared sheet pan.
  • Squeeze ketchup in a zigzag pattern on top of each meatloaf. Bake for 45 minutes to 1 hour, until the internal temperature is 155 to 160 degrees. Serve hot with a garnish of thyme.

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