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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I'm usually not big on meatloaf but I do like this one - another special from my Italian sister-in-law. Served with a tossed salad, it makes a perfect weeknight family meal. Ingredients:
2 tablespoons butter |
1 onion, finely chopped |
1 small red pepper, cored,deseeded & chopped |
1 clove garlic, minced |
1 lb lean ground beef |
1/2 cup soft white breadcrumb |
1/2 teaspoon cayenne |
1 tablespoon lemon juice |
1/2 teaspoon grated fresh lemon rind |
2 tablespoons chopped fresh parsley |
1 cup short pasta (fusilli, macaroni, etc.) |
2 tablespoons butter |
1 tablespoon flour |
1 cup milk |
2 tablespoons half-and-half |
1 pinch nutmeg |
salt |
pepper |
2 ounces grated sharp cheddar cheese |
1 tablespoon freshly grated parmesan cheese |
Directions:
1. Prepare meat mixture: Melt butter in pot over medium heat; saute onion, pepper& garlic until onion is translucent- about 4 minutes.
2. Put meat into a large bowl& mash it with a wooden spoon until it becomes a sticky paste.
3. Add the fried vegetables, bread crumbs, cayenne, lemon juice, lemon rind& parsley.
4. Season with salt& pepper, combine well and set aside.
5. Prepare cheese sauce: Melt butter in a pot; stir in flour& cook for 1 minute.
6. Gradually pour in milk, stirring constsntly.
7. Stir in cream and season with nutmeg, salt& pepper.
8. Simmer for 5 minutes to thicken& reduce sauce.
9. Lower heat, stir in cheeses and stir until melted.
10. Meanwhile, cook pasta in boiling, salted water until el dente.
11. Drain well& stir into cheese sauce.
12. Lightly grease a 2 lb loaf tin.
13. Spoon in half the meat mixture& level the surface.
14. Cover with the pasta mixture.
15. Spoon in the rest of the meat mixture.
16. Cover with tin foil and bake in preheated 350F oven for 45 minutes.
17. Remove foil and continue cooking for another 15 minutes.
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