MEAT LOAF
Nothing says classic comfort like Ina Garten's Meatloaf recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories main-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F.
- Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
- In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.
MY MOM'S MOCK LASAGNA CASSEROLE
This casserole brings back so many wonderful memories of my Mom. : ) She used to make this dish for me from the time I was a young child until I was grown and I have never stopped enjoying it. My friends and family enjoy this casserole too.
Provided by Daily Inspiration S
Categories Casseroles
Time 1h35m
Number Of Ingredients 11
Steps:
- 1. Saute ground beef in 2 tablespoons oil until browned. Add tomato sauce and tomatoes and cook until thickened.
- 2. Cook noodles according to package instructions and drain well. Meanwhile blend softened cream cheese with sour cream and green onions. Season with garlic salt, garlic powder, and black pepper. Add cheese mixture to warm noodles and mix well.
- 3. Layer one-half of meat mixture in a casserole dish. Layer the cheese/noodle mixture on top . Top with remaining meat mixture. Top with grated cheddar cheese and bake 1 hour at 350 degrees F. Allow to cool 10 minutes before serving.
PERFECT FOUR-CHEESE LASAGNA
Lasagna is one of my favorites, and this is the recipe I've been making since I was a teenager. It's a tantalizing combo of pasta, meat sauce, cheese and more cheese that really lives up to its name! -Lauren Delaney-Wallace, Glen Carbon, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large skillet, cook and crumble beef with onion and garlic over medium-high heat until browned, 5-7 minutes; drain. Stir in herbs and tomato sauce. In a bowl, mix eggs, cottage cheese, Parmesan cheese, cheddar cheese and 1/2 cup mozzarella cheese., Spread 1 cup meat sauce into a greased 13x9-in. baking dish; layer with 4 noodles, cottage cheese mixture, an additional 4 noodles and half the remaining meat sauce. Repeat last 2 layers. Sprinkle with Italian seasoning and remaining mozzarella cheese., Cover with greased foil; bake until cheese is melted, 50-55 minutes. Let stand 10 minutes before serving. Freeze option: Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake lasagna as directed until heated through and a thermometer inserted in center reads 165°, increasing time to 1 to 1-1/2 hours.
Nutrition Facts : Calories 279 calories, Fat 13g fat (6g saturated fat), Cholesterol 72mg cholesterol, Sodium 662mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 2g fiber), Protein 20g protein.
MEATLOAF LASAGNA
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
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.
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.
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
LEFTOVER MEATLOAF PARMESAN
I have meatloafs in the freezer. Nothing goes to waste. I have to either slice up the leftover meatloaf and place it back in the freezer as a meal or come up with something do with it. Here is one idea....I'm sure their are 100's
Provided by TishT
Categories Cheese
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Place your slices of meatloaf flat on the bottom of a 9 X 13 cooking dish (smaller if you have less pieces), touching but not overlapping.
- Mix together tomato sauce, garlic, seasoning and pour over the meatloaf.
- Place a slice of cheese over each meatloaf slice (you can use shredded cheese if you want).
- Warm in a 350F over until the cheese is browned and the sauce is bubbly.
MOCK LASAGNA
An old family recipe that I've done some tweaking to. A simple and delicious way to get a "Lasagna" on the table in a fraction of the time.
Provided by melissahaley29
Categories Meat
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Place noodles in 2 quart casserole, add butter.
- Mix in cream cheese and cottage cheese.
- Add salt and pepper to taste.
- Saute onions and green peppers until glossy and translucent.
- Add ground beef and brown lightly.
- Add tomato sauce to meat mixture and heat until bubbly.
- Pour meat mixture over noodle mixture and spread to cover.
- Sprinkle grated cheddar on top of meat mixture.
- Bake in 350 degree oven for 35 minutes.
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