Recipe by Campbell's Kitchen
"Prego® Traditional Italian Sauce, ground beef, Pepperidge Farm® Herb Seasoned Stuffing, onion, peppers and mozzarella cheese combine to make individual meat loaves that can be made ahead or served today."
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1 (26 ounce) jar
Prego® Traditional Italian Sauce
1 1/2 pounds
1 1/2 cups
Pepperidge Farm® Herb Seasoned Stuffing
chopped green peppers
dried oregano leaves, crushed
mozzarella cheese, sliced
I used homemade marinara in this recipe and Stove Top Savory Herb stuffing. I chose to make one big loaf out of this recipe in my Perfect Meatloaf pan. My meat loaf was done in an hour-twenty minutes. I served this with extra marinara on the side. My family LOVED this meat loaf--my husband ate what everyone else did not. NO leftovers. He did suggest that I add a half pound of ground pork next time and then it would be the "perfect" meat loaf for meat loaf sandwiches. As is, no complaints here.
We made these into meatballs. Good tasting and easy...nothing spectacular.
This was another of those recipes I turned to when I needed something to make with mostly pantry staples and a few odds and ends left in the fridge before I headed out of town on a trip. I knew when I read through it that it would be a great start but would need embellishing. I added fresh minced garlic and fresh parsley, and used some pizza sauce for the meat mixture. I put a good sized "stick shaped" piece of mozzarella in the center to make it extra gooey and cheesey. For the sauce poured over the loaves I used a small, specialty jarred sauce with artichokes, mixed with some tomato sauce I had put up from my garden. Topped it all with some freshly grated Parmesan, baked it at 350 degrees, uncovered, 45 minutes, and served it over spaghetti tossed with garlic, olive oil and fresh chives. Hubby and I really enjoyed this quick and easy dish--a cross between spaghetti and meatballs, lasagna and meatloaf!
These are really good. I used the string mozzarella cheese sticks and just wrapped the meat around them and that worked out well. Served it with spaghetti and garlic bread sticks. My family gobbled it up.
This was a HIT! The only thing I changed was that I didn't make them individual servings. I made up two loaf pans instead. We froze the leftovers in individual tubs (with the vegetables and pasta I made as well) and had our own healthy frozen meals for whenever we wanted them. We're out now; so I'll have to make some more. :)
These have great flavor and were easy to prepare, I did use shredded cheese rather than a slice (all I had. Baked them on foil lined sheet but should have sprayed with pam they stuck a little, after baking put them in the rest of sauce and simmered 1/2 hr served with pasta and garlic bread everyone want's them again. thanks for a simple and tasty recipe.
This turned out to be a hit. It's a wonderful recipe for little ones who can be picky eaters, and you can modify the recipe to sneak some veggies in for them. My husband also called this the best meatloaf he's ever had...and he's a tough customer. I did make some important changes: I used a whole container of tomato sauce, rather than just 2/3 - to make it extra moist. I also used 1 extra egg. For more flavor kick and nutrition, I added chopped brocolli, and a1/2 cup of chopped garlic, as well as minced garlic. Also great served with some hot sauce for the grown ups.
Used ground turkey instead of ground beef and 3/4 of a string cheese in the center. Just OK.
* Percent Daily Values are based on a 2,000 calorie diet.
Make-Ahead Pizza Meat Loaves
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 225
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