H a v e a h o t , h e a r t y m e a l in a h u r r y w i t h H O R M E L ® C O M P L E A T S ® M i c r o w a v e
M e a l s . R e a l F o o d . R e a l F a s t " S e e a l l t h e d e l i c i o u s v a r i e t i e s a t h o r m e l . c o m .
Q:
How can I
enjoy a lunch
hour that’s
only a lunch
minute?
food
MEAT
loaf
recipes
PASTA A N D M EA TB A LLS
M EAT LO A F
W ith p en n e p a s ta fo ld e d in, th ese loaves w ill
n o t be co m p letely sm ooth . The b est to o l fo r
com bin in g the in gredien ts is y o u r han ds so
th a t the p a s ta does n o t break up an d
cru m ble as it’s m ix ed in. S u b stitu te
sp a g h etti fo r a m ore kid-frien d ly varia tion .
PREP: 30 MIN. BAKE: 25 MIN. OVEN: 375°F
/2
cup dried mini penne pasta (2 oz.)
4
long individual-size ciabatta rolls
o r hoagie rolls
1
m edium onion, chopped
’/2
cup chopped yel low or red sweet pepper
3
cloves garlic, m inced
1
Tbsp. olive oil
2
eggs, lightly beaten
3/4
cup milk
2/3
cup fine d ry bread crum bs
2
tsp. Italian seasoning, crushed
1/2
I b. ground beef
’/4
cup grated Parm esan cheese
1
recipe G arlic Butter,
right
1
cup bottled pasta sauce, w arm ed
Shaved Parm esan cheese
1
recipe Toasted Bread Crum bs,
right
Fresh Italian (flat-leaf) parsley
1
.
P re h e a t o ve n to 375°F. C o o k pa sta
a c c o rd in g to pa ckage d ire c tio n s ; d ra in .
R in se a n d c o o l c o m p le te ly. H a lv e th re e ro lls
le n g th w is e ; set aside. U se re m a in in g ro ll
a n d p re p a re T o asted B re a d C ru m b s,
right.
2
. In la rg e s k ille t c o o k o n io n , sw e e t p e pper,
a n d g a rlic in h o t o il o v e r m e d iu m h e a t fo r
5
m in u te s o r u n til te n d e r.
3
. In la rg e b o w l c o m b in e eggs, m ilk , % cu p
o f th e T o a ste d B re a d C ru m b s , V
2
tsp.
salt,
a n d Ita lia n seasoning. W ith h a n d s, fo ld in
g ro u n d be ef, c o o k e d pasta, V4 cu p
P arm esan cheese, a n d c o o k e d vegetables.
F o rm in s ix 6 x 3 -in c h o b lo n g loaves (loaves
w ill a p p e a r b u m p y ra th e r th a n s m o o th ).
P lace in s h a llo w b a k in g p a n .* B ake,
u n c o v e re d , 25 m in u te s o r u n til an
in s ta n t-re a d th e rm o m e te r in s e rte d in to
c e n te r o f loaves reads 160°F.
4
.
S pre ad s p lit ro lls w ith G a rlic B u tte r.
Bake about 10 m in u te s o r u n til golden b ro w n .
T o p each toasted ro ll h a lf w ith w a rm pasta
sauce an d a m in i loaf. S p rin k le w ith shaved
P arm esan, re m a in in g Toasted B rea d
C ru m b s, an d sn ip p e d fre s h parsley.
MAKES
6
SERVINGS.
GARLIC BUTTER In sm a ll s k ille t co o k 2 cloves
o f th in ly s lic e d g a rlic a n d
1/2
tsp. d rie d b a s il
in 3 T b sp. o f b u tte r u n til g a rlic is te n d e r.
TOASTED BREAD CRUMBS T e a r o n e r o ll in
piece s a n d ad d to fo o d p ro c e s s o r o r
b le n d e r. P rocess o r b le n d u n til coarse
c ru m b s fo rm . In
8
-in c h s k ille t, to a s t b re a d
c ru m b s in 1 T b sp. m e lte d b u tte r o v e r
m e d iu m h e a t u n til lig h tly b ro w n e d .
R em o ve
2/3
c u p to ad d to th e m e a t lo a f m ix .
U se re m a in in g c ru m b s fo r to p p in g th e
m e a t loaves.
* I f necessary, p la ce loaves in tw o s h a llo w
b a k in g pans a n d ro ta te pans o n o v e n ra cks
h a lfw a y th ro u g h b a k in g tim e .
EACH SERVING
705 cal, 40 g fa t, 180 m g chol,
986 m g sodium , 53 g carbo, 3 g fiber, 33 gp ro.
202
MARCH 2010 BETTER HOMES AND GARDENS
