0.0 – 0 reviews • Meatloaf
| Level: |
Easy |
| Total: |
1 hr 30 min |
| Prep: |
20 min |
| Inactive: |
30 min |
| Cook: |
40 min |
| Yield: |
6 to 8 Servings |
Ingredients
- 1 pound ground chuck beef
- 8 ounces Italian sausage (hot or sweet), casing removed
- 8 ounces grated mozzarella cheese
- 1 1/4 cups Italian bread crumbs
- 1/2 cup finely chopped sundried tomatoes
- 1/4 cup finely diced yellow onion
- 4 to 5 cloves garlic, minced (1 1/2 tablespoons)
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- Coarse sea salt and freshly ground black pepper
- 2 eggs, lightly beaten
- 4 ounces (1/2 cup) tomato sauce
- 2 ounces (1/4 cup) dry red wine
- 10 ounces capellini pasta, cooked and drained
- 2 cups of your favorite marinara sauce
- Parmesan cheese, as needed
- Dried Italian spices, as needed
Instructions
- For the meatloaf:
- Preheat the oven to 370 degrees F.
- Combine the ground chuck, Italian sausage, mozzarella cheese, bread crumbs, sundried tomatoes, yellow onion, minced garlic, oregano, basil, 1 teaspoon salt, 1/2 teaspoon black pepper, eggs, tomato sauce, and red wine in a large bowl and mix well.
- Grease individual cupcake foil containers or cupcake pan (or can be made in one large loaf pan). Divide the raw mixture evenly among the containers.
- Bake for 30 minutes, cool and remove from mold.
- When ready to eat or serve, reheat until the internal temperature of the meatloaf reaches 165 degrees F.
- To make topping:
- Mix the cooked, drained, and cooled pasta with the marinara sauce of your choice. Portion the pasta into 1/2 cup servings for the meatloaf cupcakes. Place on tops of cooled meatloaf and sprinkle with Parmesan cheese and dried Italian spices, to taste.
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
541 |
| Total Fat |
22 g |
| Saturated Fat |
10 g |
| Carbohydrates |
51 g |
| Dietary Fiber |
5 g |
| Sugar |
8 g |
| Protein |
33 g |
| Cholesterol |
124 mg |
| Sodium |
949 mg |