Friday, November 20, 2009

Italian Meatloaf

Rachael Ray has a recipe for Lasagna Burgers, but I didn't feel like getting out the grill and didn't want to make a bunch of burger patties...I don't know why, I just didn't. SO, I morphed her recipe into a meatloaf instead. It was a success! The kids liked it and so did the husband! :) He even liked the sauce so much that he put it over some pasta. This will be one I make again.

2t minced onion
1lb ground beef
1t minced garlic (2 cloves)
3 T fresh basil, chopped
1 egg
1/4 c Italian seasoned breadcrumbs
1/4 c spaghetti sauce or canned Italian crushed tomatoes

Mix all ingredients together thoroughly and form into a loaf. Place in either a loaf pan or 8x8 pan. Pour some extra spaghetti sauce over uncooked meatloaf (optional, but I like it). Cook for 45min- 1 hr at 350 degrees or until meat thermometer reads 165 degrees.

Sauce: (optional)

2 tablespoons butter

2 tablespoons flour

1 cup milk

A few grates nutmeg

½ cup ricotta cheese

¼ cup parmigiano-reggiano cheese or regular parm (the 1st option is a better choice if you have it)

While meatloaf is cooking prepare the sauce. In a small saucepan, melt the butter over medium heat. Whisk in the flour for one minute, then whisk in the milk. Season with salt, pepper and nutmeg and cook until thickened, about 5 minutes. Stir in the ricotta and parmigiano-reggiano.

After meatloaf is cooked completely, slice, spoon sauce on top and garnish with a basil leaf. Serve with pasta and ENJOY!

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