Florentine Meatloaf Recipes

Steps:

• Heat oven to 350°F.
• Mix first 6 ingredients in large bowl until well blended. Add spinach, peppers and onions; mix well.
• Shape into 9x4-inch loaf in 13x9-inch pan sprayed with cooking spray.
• Bake 45 min. Mix mustard and honey; brush onto meatloaf. Bake 25 to 35 min. or until done (165°F). Let stand 10 min. before slicing.

Steps:

• Preheat oven to 350 degrees.
• Heat oil and saute onion, garlic, and fennel seed 2 minutes, stirring constantly.
• Combine with the remaining ingredients.
• Shape mixture into a log and place in a shallow casserole dish or loaf pan. Top with marinara.
• Bake 75 minutes or until the thermometer registers 170 degrees.
• Cool 10 minutes, then serve.

Steps:

• Preheat oven to 350.
• Combine tomato sauce, oregano, basil and garlic powder in a small bowl.
• In a larger bowl, mix beef, bread crumbs, egg white, salt pepper, and 1/2 the tomato sauce mixture until well combined.
• Press meat mixture onto a sheet of wax paper, making a rectangle approx.
• 8 x 10 inches.
• Spoon spinach over half.
• Place mozzarella cheese over spinach, being careful not to place too close to the edges, or your filling will leak out.
• Fold meat over so that spinach and cheese are inside.
• Pinch edges to seal.
• Place meat in shallow baking pan, on a rack or strips of aluminum foil, or some means of keeping the loaf off the pan to allow the juices to drain.
• Top with remaining tomato sauce and the parmesan cheese.
• Bake, uncovered, for 1 hour.
• Let rest for 5 to 10 minutes before slicing.
• (try the leftovers on a sandwich or kaiser roll).

Steps:

• Preheat oven to 400 degrees F.
• Wring defrosted spinach dry in a clean kitchen towel. Place turkey in a bowl and make a well in the middle of it. Add the spinach, all but 3 tablespoons of the onion, all of the garlic, 1 large egg, about 1/4 cup milk, bread crumbs, grated Parmesan, salt and pepper. Mix well. Form into 12 large balls and drizzle with extra-virgin olive oil. Arrange on a nonstick cookie sheet and roast 20 minutes, or until cooked through.
• While balls are in the oven, heat a small sauce pot over medium heat. Add a drizzle of extra-virgin olive oil and 2 tablespoons butter. Melt butter, add remaining finely chopped onion and cook 2 minutes then whisk in flour. Cook flour 1 minute, then whisk in 1 1/2 cups milk and 1 cup stock. Bring liquid up to a boil then stir in shredded provolone or blended Italian cheeses. Season the sauce with salt, pepper and nutmeg, turn heat to lowest setting.
• Place 3 balls on dinner plates and top with sauce, garnish with parsley.

Steps:

• Heat oven to 350°F.
• Mix first 5 ingredients just until blended; press into 12x10-inch rectangle on sheet of waxed paper.
• Combine remaining ingredients; spread over turkey mixture to within 1/2 inch of edges. Roll up, starting at one long side. Place, seam side down, in foil-lined shallow pan sprayed with cooking spray.
• Bake 1 hour or until done (165°F). Let stand 10 min. before slicing to serve.

Steps:

• Heat the oven to 350°F Spray an 8-inch loaf pan with the cooking spray.
• Thoroughly mix the turkey, 1/4 cup sauce, bread crumbs, onion, eggs, Parmesan cheese and fennel seed in a large bowl.
• Press half the turkey mixture into the pan. Press a 1-inch indentation down the center of the turkey mixture.
• Stir the spinach and mozzarella cheese in a medium bowl. Spoon the spinach mixture into the indentation, mounding in the center. Press the remaining turkey mixture over the filling, pressing the edges to seal.
• Bake for 45 minutes. Spoon the remaining sauce over the meatloaf.
• Bake for 15 minutes or until the meatloaf is cooked through. Let stand for 10 minutes before slicing.

Steps:

• Preheat oven to 350 degrees. Spray a large baking dish with nonstick cooking spray.
• In a large skillet, brown the ground beef and onion. Add the spinach, garlic powder and dry mustard, and cook until the meat is done.
• In a large bowl, combine the softened cream cheese, heavy cream, Parmesan, nutmeg, salt and pepper to taste and mix well.
• Combine the cream cheese mixture and the meat mixture in the large bowl.
• Spoon the entire combined mixture into the large baking dish. Top with the 4 or 6 blend shredded cheese.
• Bake, uncovered, for 30 minutes or until bubbly and slightly golden browned.

Steps:

• 1. Preheat oven to 375 degrees. Spray 5 x 9-inch loaf pan with vegetable oil.
• 2. In a large skillet, heat olive oil over medium heat; add onions and sauté for about 5 minutes or until tender. Add spinach and cover; wilt (should only take about 2 minutes). Once wilted, cut into small pieces (with kitchen scissors).
• 3. In a large bowl add ground chicken and all other ingredients (except the spaghetti sauce); stir in spinach mixture until combine.
• 4. Pack meatloaf mixture into prepared loaf pan; bake 55 minutes to 1 hour until internal temperature reaches 165 degrees. NOTE spread spaghetti sauce over top of meat loaf the last 15 minutes cooking time. NOTE: I used a thermometer to test for doneness.
• 5. Remove from oven and let set for about 10 minutes and then serve.

Steps:

• Mix ground turkey, cereal, egg whites, 1/2 Celsius of ketchup, garlic powder and Italian seasoning. Stir in spinach, pepper and onion. Salt and pepper to taste if desired.
• Shape into a loaf. Place in greased baking pan.
• MIx remaining ketchup and water. Spread evenly over meatloaf.
• Bake at 350 for 50 minutes. Let stand 10 minutes before cutting.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
• Preheat oven to 350 degrees F (175 degrees C).
• In a skillet over medium heat, brown the ground beef until evenly brown; drain excess fat. Season with oregano, salt and pepper. Stir in tomato sauce and water. Remove from heat, and stir in cooked noodles.
• In a medium bowl, combine spinach, cottage cheese, onion, and Parmesan cheese. Spread half of noodle mixture in a large casserole dish. Layer with all of spinach mixture, then cover with remaining noodle mixture.
• Bake in preheated oven for 15 minutes. Cover with mozzarella, and continue cooking 10 minutes, or until cheese is melted.

Steps:

• Heat oven to 375°F.
• Whisk 1/2 cup pasta sauce, Neufchatel, and milk until smooth; reserve 1/4 cup Neufchatel mixture. Mix remaining Neufchatel mixture with all remaining ingredients except remaining pasta sauce until well blended.
• Shape meat mixture into 8x4-inch loaf in shallow foil-lined pan.
• Bake 50 min. to 1 hour or until done (160ºF). Let stand 10 min. before removing from pan to serve. Meanwhile, cook reserved Neufchatel mixture and pasta sauce in saucepan on medium heat 5 min. or until heated through, stirring occasionally.
• Slice meatloaf. Serve topped with sauce.