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Category: Meatloaf
Prep Time: Cook Time: Total Time:
1 10-ounce jar sundried tomato pesto
1 large egg, beaten
1 cup seasoned dried breadcrumbs
1 teaspoon minced fresh garlic (about 1 large clove)
1 pound extra lean ground beef
1 cup part-skim shredded mozzarella cheese
4 thin slices prosciutto
1 14.5-ounce can diced tomatoes seasoned with basil, garlic and oregano
1 16-ounce jar reduced-fat Alfredo sauce
1 16-ounce package frozen cheese tortellini
Shredded Parmesan Cheese, for garnish
Fresh basil leaves, for garnish
Preheat oven to 350 degrees F. Place pesto, egg, breadcrumbs, garlic and basil in a food processor fitted with a steel blade. Pulse several times to combine. Add ground beef and shredded mozzarella to the food processor and pulse until all ingredients are well combined. Spray miniature loaf or regular-sized muffin tins with nonstick spray. Cut prosciutto in half if using miniature loaf pans or in thirds if using muffin tins. Press into bottom of each cup. Divide beef mixture into 8 to 12 balls and press each ball into prosciutto-lined cups. Bake for 25 to 30 minutes, or until the internal temperature is 160 degrees when checked with an instant-read thermometer.
While meatloaves bake, prepare the sauce and the tortellini. Bring a large pot of water to a boil, add tortellini and cook according to package directions. Drain, return to the pot and set aside. Bring seasoned tomatoes to a boil in a saucepan over medium-high heat. When liquid is reduced slightly, about 5 minutes, add Alfredo house. Reduce heat to medium-low and simmer until heated through.
When meatloaves are done, invert them onto a serving platter, drizzle with some of the sauce, sprinkle with the shredded Parmesan and garnish with the fresh basil leaves. Toss the tortellini with the remaining sauce and sprinkle with shredded Parmesan, if desired.
Makes 6 servings.
*Miniature loaf tins will yield 8 meatloaves, while muffin tins will yield 12 meatloaves.
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ITALIAN MINI MEATLOAVES WITH TOMATO ALFREDO TORTELLINI
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Category: Meatloaf
Prep Time: Cook Time: Total Time:
1 10-ounce jar sundried tomato pesto
1 large egg, beaten
1 cup seasoned dried breadcrumbs
1 teaspoon minced fresh garlic (about 1 large clove)
1 pound extra lean ground beef
1 cup part-skim shredded mozzarella cheese
4 thin slices prosciutto
1 14.5-ounce can diced tomatoes seasoned with basil, garlic and oregano
1 16-ounce jar reduced-fat Alfredo sauce
1 16-ounce package frozen cheese tortellini
Shredded Parmesan Cheese, for garnish
Fresh basil leaves, for garnish
Preheat oven to 350 degrees F. Place pesto, egg, breadcrumbs, garlic and basil in a food processor fitted with a steel blade. Pulse several times to combine. Add ground beef and shredded mozzarella to the food processor and pulse until all ingredients are well combined. Spray miniature loaf or regular-sized muffin tins with nonstick spray. Cut prosciutto in half if using miniature loaf pans or in thirds if using muffin tins. Press into bottom of each cup. Divide beef mixture into 8 to 12 balls and press each ball into prosciutto-lined cups. Bake for 25 to 30 minutes, or until the internal temperature is 160 degrees when checked with an instant-read thermometer.
While meatloaves bake, prepare the sauce and the tortellini. Bring a large pot of water to a boil, add tortellini and cook according to package directions. Drain, return to the pot and set aside. Bring seasoned tomatoes to a boil in a saucepan over medium-high heat. When liquid is reduced slightly, about 5 minutes, add Alfredo house. Reduce heat to medium-low and simmer until heated through.
When meatloaves are done, invert them onto a serving platter, drizzle with some of the sauce, sprinkle with the shredded Parmesan and garnish with the fresh basil leaves. Toss the tortellini with the remaining sauce and sprinkle with shredded Parmesan, if desired.
Makes 6 servings.
*Miniature loaf tins will yield 8 meatloaves, while muffin tins will yield 12 meatloaves.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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