This is a really delicious way to incorporate some veggies into your burgers, and this is a quick meal, too. Plus, you'll be so amazed at how easy it is to make homemade macaroni and cheese. This one adds the extra special touch of herbed breadcrumbs on top, and then broiled to toast them. Yum!
Mini-meatloaves with onions, peppers, garlic, breadcrumbs, tomato paste... yummm!
Seriously, so delish! These meatloaves don't need ANY ketchup. :) Italian Mini-Meatloaves
1 1/3 lbs ground sirloin
1 large egg, beaten
2/3 c. Italian bread crumbs
3/4 c. grated parmesan, divided
1/2 small green pepper, chopped
1 small yellow onion, finely chopped
4 cloves garlic, chopped
3 Tbsp. tomato paste
Salt and pepper
2 Tbsp. extra-virgin olive oil
Preheat oven to 425° F. Place meat in a bowl. Make a well in meat. Fill well with egg, bread crumbs, 1/4 c. parmesan, green pepper, onion, garlic, tomato paste, salt and pepper. Mix meat and breading, and form 4 individual oval meat loaves, 1 inch thick. Coat loaves with olive oil and arrange on a baking sheet. Roast 18-20 minutes.
Italian Mac and Three Cheeses
1 lb. dried cavatappi pasta
2 Tbsp. butter
2 Tbsp. all-purpose flour
2 c. milk
2 c. shredded sharp cheddar cheese
1/2 c. shredded asiago cheese
1/2 c. freshly grated parmesan cheese
Salt and freshly ground black pepper
1/2 c. Italian bread crumbs
2 Tbsp. extra-virgin olive oil
2 Tbsp. fresh chopped thyme leaves
2-3 Tbsp. chopped rosemary leaves
1/4 c. chopped flat-leaf parsley
Put a large pot of water on to boil. When boiling, salt water generously and add pasta. Cook until al dente. Melt butter in a saucepan and add flour. Whisk in milk and bring to a bubble. Thicken milk, 2-3 minutes. Add cheeses: cheddar, asiago, parmesan and 1 tsp. black pepper. Stir to melt cheeses (not with a whisk). Add salt to taste. Drain pasta; combine with melted cheese sauce and transfer to a 9x13 baking dish. Place bread crumbs in a bowl and add olive oil and herbs. Top pasta with bread crumb mixture. Place under a broiler and brown breadcrumbs, 2-3 minutes.
Salt and freshly ground black pepper
1/2 c. Italian bread crumbs
2 Tbsp. extra-virgin olive oil
2 Tbsp. fresh chopped thyme leaves
2-3 Tbsp. chopped rosemary leaves
1/4 c. chopped flat-leaf parsley
Put a large pot of water on to boil. When boiling, salt water generously and add pasta. Cook until al dente. Melt butter in a saucepan and add flour. Whisk in milk and bring to a bubble. Thicken milk, 2-3 minutes. Add cheeses: cheddar, asiago, parmesan and 1 tsp. black pepper. Stir to melt cheeses (not with a whisk). Add salt to taste. Drain pasta; combine with melted cheese sauce and transfer to a 9x13 baking dish. Place bread crumbs in a bowl and add olive oil and herbs. Top pasta with bread crumb mixture. Place under a broiler and brown breadcrumbs, 2-3 minutes.
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