Recipe courtesy of Cynthia Kallile
Loaf-A-Roma
- Level: Easy
- Yield: 6 to 8 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 541
- Total Fat
- 22
- Saturated Fat
- 10
- Carbohydrates
- 51
- Dietary Fiber
- 5
- Sugar
- 8
- Protein
- 33
- Cholesterol
- 124
- Sodium
- 949
- Total: 1 hr 30 min
- Prep: 20 min
- Inactive: 30 min
- Cook: 40 min
Ingredients
Meatloaf
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
Topping
10 ounces capellini pasta, cooked and drained
2 cups of your favorite marinara sauce
Parmesan cheese, as needed
Dried Italian spices, as needed
Directions
- 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.