Mini Italian Meatloaves with Penne and Sautéed Zucchini

By l_sugg

PointsPlus® Value: 10
Servings: 6
Preparation Time: 25 min
Cooking Time: 50 min
Level of Difficulty: Easy

Ingredients

• MEATLOAVES
• 1 1/4 pound(s) uncooked lean ground beef, (93% lean/7% fat)
• 2 large egg(s)
• 1/4 cup(s) grated Parmesan cheese
• 1/4 cup(s) seasoned bread crumbs, Italian style
• 1/4 cup(s) parsley, finely chopped
• 3/4 tsp kosher salt
• 1/8 tsp black pepper, freshly ground, or to taste
• 1 1/2 cup(s) store-bought marinara sauce, divided
• PASTA
• 1/4 tsp kosher salt
• 8 oz uncooked whole-wheat pasta, penne
• ZUCCHINI
• 1 tsp olive oil, extra virgin
• 2 clove(s) garlic clove(s), thinly sliced
• 2 small uncooked zucchini, chopped (about 3 cups)
• 1/2 tsp kosher salt, or to taste
• GARNISH
• 1 Tbsp grated Parmesan cheese

Preparation

Step 1

1. Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil and coat with cooking spray.
2. In a large bowl, combine beef, eggs, cheese, bread crumbs, parsley, salt and pepper until well-combined (do not over mix). Divide beef mixture into 6 even portions and form into mini loaves; place on prepared baking sheet. Spoon 3 tablespoons marinara sauce over each loaf and bake until cooked through, about 35 to 40 minutes; allow to rest for 10 minutes before serving.
3. Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package directions. Once pasta is cooked, reserve 1/4 cup of pasta cooking liquid and then drain pasta.
4. While pasta and meatloaves cook, heat oil in a large nonstick skillet over medium-low heat. Add garlic; cook, stirring occasionally, until lightly browned, about 2 to 3 minutes. Once garlic begins to brown, add zucchini; increase heat to medium-high and cook zucchini, stirring occasionally, until lightly browned and soft, about 6 to 7 minutes. Season to taste with salt and then add pasta and reserved cooking liquid to pan; stir to combine and cook for 1 minute to heat through.


5. Heat remaining marinara sauce; spoon 1 tablespoon sauce over each meatloaf before serving. Yields 1 meatloaf, about 1 cup pasta-zucchini mixture and 1/2 teaspoon cheese garnish per serving.
6. In a large bowl, combine beef, eggs, cheese, bread crumbs, parsley, salt and pepper until well-combined (do not over mix). Divide beef mixture into 6 even portions and form into mini loaves; place on prepared baking sheet. Spoon 1/3 cup marinara sauce over each loaf and bake until cooked through, about 35 to 40 minutes; allow to rest for 10 minutes before serving.