Loaf-A-Roma
Serves: 2
Leila Emmerich
1 January 1970
Based on User reviews:
49
Spice
34
Sweetness
53
Sourness
45
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
450 g
Beef (ground chuck)230 g
Grated Mozzarella Cheese1.25 cups
Italian Bread Crumbs2 tsps
Oregano (dried)2 tsps
Dried Basil4.5 cup ounces
Tomato Sauce2.25 cup ounces
Red Wine (dry)Directions:
1
For the meatloaf: Preheat the oven to 370 degrees F
2
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
3
Grease individual cupcake foil containers or cupcake pan (or can be made in one large loaf pan)
4
Divide the raw mixture evenly among the containers
5
Bake for 30 minutes, cool and remove from mold
6
When ready to eat or serve, reheat until the internal temperature of the meatloaf reaches 165 degrees F
7
To make topping: Mix the cooked, drained, and cooled pasta with the marinara sauce of your choice
8
Portion the pasta into 1/2 cup servings for the meatloaf cupcakes
9
Place on tops of cooled meatloaf and sprinkle with Parmesan cheese and dried Italian spices, to taste