Meatloaf Mix/Spaghetti and Meatballs

By Carolanne

This recipe will yield enough meatloaf mix for
both the Spaghetti and Meatballs recipe and the
Muffin Tin Meatloaf recipe. If you plan on making
only one of these meals, halve the ingredients
in the meatloaf mix. Spaghetti and meatloaf recipes by Melissa Lanz, adapted from The Fresh 20 on Costco.com

Ingredients

• Meatloaf Mix
• 2 pounds lean ground beef
• 1 cup bread crumbs
• 3 tablespoons chopped fresh flat-leaf parsley
• 1 1/2 medium onions, chopped
• 2 medium carrots, shredded
• 2 large eggs
• 2 teaspoons Dijon mustard
• 2 teaspoons reduced-sodium soy sauce
• 1 1/2 teaspoons kosher salt
• 1 teaspoon black pepper
• MEATBALLS
• 1 pound Meatloaf Mix (see recipe above)
• 2 garlic cloves, minced or pressed
• 1 tablespoon dried oregano
• SPAGHETTI AND SAUCE
• 6 ounces tomato paste
• 2 garlic cloves, minced or pressed
• 3 teaspoons kosher salt, divided
• 1 (32-ounce) can diced tomatoes
• 2 cups low-sodium chicken or vegetable broth
• 12 ounces whole-wheat spaghetti
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter, melted
• 2 tablespoons finely chopped
• fresh flat-leaf parsley
• 1 cup grated Parmesan cheese

Details

Servings 6
Adapted from costco.com

Preparation

Step 1

Meatloaf
In a large bowl, combine all of the ingredients
until well mixed. The mixture can be stored in
an airtight container in the refrigerator for one
to two days, or freeze if necessary.
Muffin Tin Meatloaf: Divide the meatloaf mix
into 12 equal portions, shape into balls and press
into lightly greased muffin cups; you can also
divide the mixture into 4 equal portions, shape
into 4 individual loaves and place on a baking
sheet with edges. Top with a favorite barbecue or
tomato sauce and bake at 400 F for about 15
minutes or until internal temperature reaches
165 F.

Spaghetti and Meatballs
Prepare the meatballs: Preheat the oven to 350 F.
Using clean hands, combine the meatloaf mix,
garlic and oregano. Divide the mix into 12 portions and shape into meatballs. Arrange the meatballs in a lightly greased baking dish large enough to hold them without touching.
Bake the meatballs for 25 minutes, until cooked through.
Prepare the spaghetti: Combine the tomato paste, garlic and 1 teaspoon of salt in a large saucepan over medium-high heat and cook for 3 to 4 minutes, until the paste has darkened. Add the tomatoes and broth, bring to a simmer and simmer over medium-low heat for 10 minutes.
Bring a large pot of water to a boil and add the remaining 2 teaspoons of salt. Add the pasta and cook until al dente. Drain; do not rinse. Transfer to a large bowl.
Immediately toss the pasta with the olive oil and butter. Mix in parsley. Fold in the Parmesan. Add the tomato sauce, stir and serve the pasta with the meatballs.