I'm sorry, Mom, but I used to break out in a cold sweat at the mention of the word "meatloaf". The fact is, I'm not a big onion fan, unlike Mom, and she would have these gigantic crunchy onions in her meatloaf that frankly gave me the heebie jeebies. I've created for my family my own version, Kathee friendly with minced (minced is a technical term for almost non existant in Kathee land) onion, that is a hit everytime I make it. At least I think so. I'd better keep my eyes open for any perspiring foreheads when I serve this....
Ingredients:
1 jar of pasta sauce
1 cup shredded mozzerella cheese
1/2 cup Italian style bread crumbs
Parsley
2 tbsp. parmesan cheese
1 tsp. oregano
1 tsp. basil
1/4 tsp. pepper
1/4 tsp. salt
1 tsp. minced garlic
1/16 tsp. minced onion (this is to my taste, add what you prefer)
1 large egg, lightly beaten
2 pounds ground beef
Preheat oven to 375 degress. Spray 2 muffin pans with cooking spray. Combine 1/2 of the jar of pasta sauce, 3/4 cup of the mozzerella, bread crumbs, parsley, parmesan, oregano, basil, pepper, salt, garlic, onion and egg in a large bowl. Crumble meat over it, combine until well blended. Divide into 24 balls, press each into a muffin cup. Top each with a little pizza sauce. Bake for 30 minutes. Remove from oven and top with a the remaining mozzerella cheese. Put back in oven for 5 minutes for cheese to melt. Heat up remaining pasta sauce to serve with meatloaves. Enjoy. Serve with towels for mopping foreheads, if necessary.
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