This is a recipe is a play off of a regular meatloaf, but completely Italian flavors. I served this with Italian Beer Bread.
2 eggs, beaten
3 pounds ground beef
1 small yellow onions, minced
1 small green peppers, diced
2 garlic cloves, minced
1 quart tomatoes, diced
2 teaspoons dried basil
1 teaspoon oregano
1/2 teaspoon thyme
1 tablespoon dried parsley
1 package Panko Bread Crumbs
2 1/2 cups shredded Italian cheese blend, reserve 1/2 c. for topping
1 box pasta, (bow tie, penne, rigatoni, spaghetti)
1 jar spaghetti sauce, homemade or favorite store bought
2 tablespoons butter
1 tablespoon olive oil
1/2 cup Parmesan cheese, shaved
Directions: Start a large pot of water and 2 tablespoons salt heating on the stove to a boil for pasta. In a small sauce pan warm spaghetti sauce through on the stove top. In a large mixing bowl, combine all ingredients (save 1/2 c. Italian cheese blend to top loaves. Divide mixture into 1 c. mini football loaves. I place an indent down the middle. OR make into balls and bake in muffin tin pans. (This recipe will make 24 servings and they freeze great! So, bake what you need and freeze the rest for another time.) Bake loaves on a jelly roll pan (or freeze on foil on a jelly roll pan then when frozen remove from tray and place in freezer bags) at 375 for 30 minutes, drain grease and then top with remaining 1/2 c. cheese and return to oven for 5 minutes. Remove pasta from the water after cooking according to package directions. Pour pasta into a large bowl, add two tablespoons butter and a drizzle of olive oil, add fresh ground black pepper and mix to combine. To serve, place pasta on the plate or bowl. Top with meatloaf and top with spaghetti sauce and freshly shaved Parmesan cheese.
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