Meatloaf Lasagna Food

LASAGNA STUFFED MEATLOAF

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.

CHEESY LASAGNA FOR LEFTOVER MEATLOAF!!

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!

FUSION LASAGNA MEATLOAF

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.

MEATLOAF LASAGNA

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.

MEATLOAF LASAGNA

Steps:

• 1. Preheat oven to 350 degrees
• 2. Put bread in milk and soak for a few minutes while getting things ready
• 3. saute to almost carmelized, your chopped onion. Last minute or two, add garlic. Squeeze in ketchup, add mustard, worchester, italian seasoning to pan and stir together. No more heat needed.
• 4. Mix eggs, bread, onion mixture(everything in saute pan)into your meat mixture, just like a meat loaf. Seperate your meat loaf into 2 pieces.
• 5. Make one layer of meatloaf and place in loaf pan. Now layer with the ricotta cheese and some shredded mozzarella. (you can mix the 2 together prior to filling)
• 6. Now place next layer of meat loaf on top and pour 1/2 jar or generously cover top of loaf with sauce. (you will save the remainder for warm sauce per slice after cooking). Make sure your meat layers are nicely sealed on the sides to prevent cheese from leaking out
• 7. Bake meat loaf on 350 degrees for 45 minutes. Use remainder of shredded mozzarella on top for last 15 minutes to melt. Drain juices and let cool before slicing. This is very important, this time lets you cheese set also.
• 8. Slice meatloaf and top with remaining spaghetti sauce and serve!
• 9. I served with thin spaghetti, sauced with roasted garlic and olive oil. I also served spinach as a side dish. Lots of lasagne recipies call for spinach!

LASAGNA STUFFED MEATLOAF

Steps:

• Mix the beef, salt n pepper, crushed garlic, whisked eggs, 1 tsp parsley, tomato puree and breadcrumbs up in a bowl.
• split the mixture into 4. Keep 1/4 spare and then line a meatloaf tray with the remaining mince mixture. pressing down on the bottom and sides so it is firm and stuck.
• Place 1 of the Lasagna sheets on the bottom of the tray - on the meat.
• Mix 1 tsp of salt / pepper and the remaining parsley to the ricotta and spread about 1/3 of the ricotta onto the first layer of lasagna. Then add 3 slices of mozzarella. The add another layer of Lasagna, 1/3 Ricotta, 3 x Mozzarella sheets And Repeat.
• Roll out the 1/4 of left over mince and place on top of the final layer of mozzarella. Pinch it into the sides to seal the meatloaf.
• bake for around 40 minutes on 180c - 30 minutes on Fan assisted ovens.
• take of of the oven and remove from the meatloaf tray. Place on a baking tray and pour over the bolognaise sauce and place the remaining sliced cheese on top. Grill till the cheese melts, slice and serve.

MEATLOAF LASAGNA

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.