Mini Meatloafs

Photo by ellen h.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Pam cooking spray

  • MEATLOAVES

  • 1 1/4

    pounds lean ground beef(93% lean/7% fat)or 1 1/4 pounds Meatloaf mixture( I prefer meatloaf mixture, more tender)

  • 2

    large eggs

  • 1/4

    cup grated Parmesan cheese

  • 1/4

    cup seasoned breadcrumbs, Italian style

  • 1/4

    cup fresh flat leaf parsley, finely chopped

  • 3/4

    tsp kosher salt

  • 1/8

    tsp black pepper, freshly ground, or to taste

  • 1 1/2

    cups marinara sauce, divided

  • PASTA

  • 1/4

    tsp kosher salt

  • 8

    oz uncooked whole wheat pasta, penne

  • ZUCCHINI

  • 1

    tsp olive oil, extra virgin

  • 2

    cloves garlic, thinly sliced

  • 2

    small uncooked zucchini, chopped (about 3 cups)

  • 1/2

    tsp kosher salt, or to taste

  • GARNISH

  • 1

    Tbsp grated Parmesan cheese

Directions

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.

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