With support from the Pennsylvania Beef Council, we’ve developed a special group of Nourish PA recipes to celebrate PA Beef Month (every May). Canned beef and ground beef are commonly found at food pantries across Pennsylvania, and we hope that these recipes provide inspiration to make delicious, healthy and affordable meals!
This genius recipe combines two timeless dinnertime favorites: meatloaf and meatballs Parmesan. It only takes a few minutes to form the mini meatloaves; most of the cooking time listed is the 30 minutes it takes to bake them in the oven. Once they’re cooked, top them with a bit of marinara and a sprinkle of cheese, and serve them with pasta for an easy supper the whole family will love.
Mini Meatloaf Parmesan
| Yield |
|---|
| Serves 6 |
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 min | 35 min | 50 min |
Ingredients
- 1 1/2 pounds ground beef
- 1 cup bread crumbs
- 1/2 cup milk
- 1 large egg
- 2 teaspoons Italian seasoning, or dried oregano
- 1 pound dry spaghetti
- 1 (24-ounce) jar marinara sauce
- 3/4 cup shredded mozzarella cheese
- 3/4 cup shredded Parmesan cheese, plus more, to taste
- 1 tablespoon chopped fresh parsley (optional)
Method
- Preheat oven to 400°F and line a rimmed baking sheet with aluminum foil or parchment paper. In a large bowl, mix ground beef, bread crumbs, milk, egg and Italian seasoning together until just combined.
- Divide the beef mixture into 6 balls. Shape each ball into an oval and transfer to the prepared baking sheet. Bake until light golden-brown, or until internal temperature reaches 155°F, about 30 minutes.
- Top each meatloaf with 1/4 cup marinara sauce, 2 tablespoons of mozzarella and 2 tablespoons Parmesan. Bake until cheese is melted, about 5 minutes.
- Meanwhile, cook spaghetti according to package directions; drain and return to pot. Toss spaghetti with remaining marinara sauce. Serve spaghetti with meatloaves. Top with Parmesan and parsley. Serve and enjoy.
- Recipe and photo: Dish Works
