Make-Ahead Pizza Meatloaves
Prego sauce makes the mini meatloaves extra moist while Pepperidge Farm stuffing adds an extra boost of flavor. The best part is the surprise cheesy center. We love the idea of making mini meatloaves. You can refrigerate the baked meatloaves and reheat all at once if you're eating together, or one at a time- perfect for those nights when you're fitting dinner in around after-school activities!
Ingredients
1 jar (24 ounces) Prego® Traditional Italian Sauce
1.5 pounds ground beef
1.5 cups Pepperidge Farm® Herb Seasoned Stuffing
2 egg, beaten
1 medium onion, chopped (about 1/2 cup)
0.25 cup chopped green pepper
1 teaspoon dried oregano leaves, crushed
4 ounces mozzarella cheese, cut into 6 pieces
0.5 cup shredded mozzarella cheese (optional)
1.5 pounds ground beef
1.5 cups Pepperidge Farm® Herb Seasoned Stuffing
2 egg, beaten
1 medium onion, chopped (about 1/2 cup)
0.25 cup chopped green pepper
1 teaspoon dried oregano leaves, crushed
4 ounces mozzarella cheese, cut into 6 pieces
0.5 cup shredded mozzarella cheese (optional)
Instructions
Heat the oven to 400°F. Mix 3/4 cup sauce, beef, stuffing, eggs, onion, pepper and oregano thoroughly and shape firmly into 6 loaves, placing 1 piece cheese in the center of each loaf. Place the loaves into a 13x9x2-inch baking pan.
Bake for 25 minutes or until the meatloaves are cooked through. If serving immediately, top with the cheese, if desired, and serve with the remaining sauce (warmed). OR, cool the meatloaves completely. Wrap the meatloaves and refrigerate for up to 3 days. Cover and refrigerate the remaining sauce.
Unwrap the meat loaves and place with the remaining sauce in a 12-inch skillet. Cover and heat over medium heat until the meatloaves are hot. Sprinkle with the shredded mozzarella cheese and serve with grated Parmesan cheese, if desired.
Bake for 25 minutes or until the meatloaves are cooked through. If serving immediately, top with the cheese, if desired, and serve with the remaining sauce (warmed). OR, cool the meatloaves completely. Wrap the meatloaves and refrigerate for up to 3 days. Cover and refrigerate the remaining sauce.
Unwrap the meat loaves and place with the remaining sauce in a 12-inch skillet. Cover and heat over medium heat until the meatloaves are hot. Sprinkle with the shredded mozzarella cheese and serve with grated Parmesan cheese, if desired.
Make-Ahead Pizza Meatloaves
Prego sauce makes the mini meatloaves extra moist while Pepperidge Farm stuffing adds an extra boost of flavor. The best part is the surprise cheesy center. We love the idea of maki...
Directions
Print
Heat the oven to 400°F. Mix 3/4 cup sauce, beef, stuffing, eggs, onion, pepper and oregano thoroughly and shape firmly into 6 loaves, placing 1 piece cheese in the center of each loaf. Place the loaves into a 13x9x2-inch baking pan.Bake for 25 minutes or until the meatloaves are cooked through. If serving immediately, top with the cheese, if desired, and serve with the remaining sauce (warmed). OR, cool the meatloaves completely. Wrap the meatloaves and refrigerate for up to 3 days. Cover and refrigerate the remaining sauce.Unwrap the meat loaves and place with the remaining sauce in a 12-inch skillet. Cover and heat over medium heat until the meatloaves are hot. Sprinkle with the shredded mozzarella cheese and serve with grated Parmesan cheese, if desired.
Ingredients
1 jar (24 ounces) Prego® Traditional Italian Sauce1.5 pounds ground beef1.5 cups Pepperidge Farm® Herb Seasoned Stuffing2 egg, beaten1 medium onion, chopped (about 1/2 cup)0.25 cup chopped green pepper1 teaspoon dried oregano leaves, crushed4 ounces mozzarella cheese, cut into 6 pieces0.5 cup shredded mozzarella cheese (optional)
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