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Pasta and Meatballs Meat Loaf

Makes: 6 servings
Prep 30 mins Bake 375° 25 mins
Pasta and Meatballs Meat Loaf
Ingredients
  • 1/2  cup  dried mini penne pasta (2 ounces)
  • 3  long individual ciabatta rolls or hoagie rolls
  • 1  medium onion, chopped
  • 1/2  cup  chopped yellow or red sweet pepper
  • 3  cloves garlic, minced
  • 1  tablespoon  olive oil
  • 2  eggs, lightly beaten
  • 3/4  cup  milk
  • 1  recipe Toasted Bread Crumbs
  • 1/2  teaspoon  salt
  • 2  teaspoons  Italian seasoning, crushed
  • 1 1/2  pounds  ground beef
  • 1/4  cup  grated Parmesan cheese
  • 1  recipe Garlic Butter
  • 1  cup  bottled pasta sauce, warmed
  •  Shaved Parmesan cheese
  •  Fresh Italian (flat-leaf) parsley
Directions

1. Preheat oven to 375 degrees F. Cook pasta according to package directions; drain. Rinse and cool completely. Halve rolls lengthwise; set aside.

2. In a large skillet cook onion, sweet pepper, and garlic in hot oil over medium heat for 5 minutes or until tender.

3. In a large bowl combine eggs, milk, 2/3 cup of the Toasted Bread Crumbs, the salt, and Italian seasoning. Using your hands, fold in ground beef, cooked pasta, the 1/4 cup Parmesan cheese, and cooked vegetables. Form into six 6x3-inch oblong loaves (loaves will appear bumpy rather than smooth). Place in a shallow baking pan.* Bake, uncovered, for 25 minutes or until an instant-read thermometer inserted into center of loaves reads 160 degrees F.

4. Spread split rolls with Garlic Butter. Bake about 10 minutes or until golden brown. Top each toasted roll half with warm pasta sauce and a mini loaf. Sprinkle with shaved Parmesan cheese, remaining Toasted Bread Crumbs, and snipped fresh parsley.

From the Test Kitchen*Tip:
  • If necessary, place loaves in two shallow baking pans and rotate pans on oven racks halfway through baking time.
Garlic Butter
Ingredients
  • 2  cloves garlic, thinly sliced
  • 1/2  teaspoon  dried basil
  • 3  tablespoons  butter
Directions

1. In a small skillet cook garlic and dried basil in butter until garlic is tender.

Nutrition Facts (Pasta and Meatballs Meat Loaf)
  • Servings Per Recipe 6,
  • cal. (kcal) 705,
  • Fat, total (g) 40,
  • chol. (mg) 180,
  • sat. fat (g) 17,
  • carb. (g) 53,
  • Monosaturated fat (g) 15,
  • Polyunsaturated fat (g) 2,
  • Trans fatty acid (g) 1,
  • fiber (g) 3,
  • sugar (g) 10,
  • pro. (g) 33,
  • vit. A (IU) 632,
  • vit. C (mg) 28,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 1,
  • Niacin (mg) 8,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 125,
  • Cobalamin (Vit. B12) (g) 3,
  • sodium (mg) 986,
  • Potassium (mg) 493,
  • calcium (mg) 343,
  • iron (mg) 6,
  • Percent Daily Values are based on a 2,000 calorie diet
Toasted Bread Crumbs
Ingredients
  • 1  long individual ciabatta roll or hoagie roll
  • 1  tablespoon  melted butter
Directions

1. Tear individual-size ciabatta roll or hoagie roll in pieces and add to food processor or blender. Process or blend until coarse crumbs form.

2. In 8-inch skillet, toast bread crumbs in melted butter over medium heat until lightly browned. Remove 2/3 cup to add to the meat loaf mix. Use remaining crumbs for topping the meat loaves.

Nutrition Facts (Pasta and Meatballs Meat Loaf)
  • Servings Per Recipe 6,
  • cal. (kcal) 705,
  • Fat, total (g) 40,
  • chol. (mg) 180,
  • sat. fat (g) 17,
  • carb. (g) 53,
  • Monosaturated fat (g) 15,
  • Polyunsaturated fat (g) 2,
  • Trans fatty acid (g) 1,
  • fiber (g) 3,
  • sugar (g) 10,
  • pro. (g) 33,
  • vit. A (IU) 632,
  • vit. C (mg) 28,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 1,
  • Niacin (mg) 8,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 125,
  • Cobalamin (Vit. B12) (g) 3,
  • sodium (mg) 986,
  • Potassium (mg) 493,
  • calcium (mg) 343,
  • iron (mg) 6,
  • Percent Daily Values are based on a 2,000 calorie diet

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