Kraft Parmesan Meatloaf Recipes

Steps:

• Cook onions in dressing in skillet on medium heat 8 to 10 min. or until golden brown, stirring frequently. Cool slightly.
• Heat oven to 375°F. Mix meat, stuffing mix, water, egg whites, 1/4 cup ketchup and onions just until blended; shape into 10x5-inch loaf in 13x9-inch baking dish sprayed with cooking spray. Cover with remaining ketchup.
• Bake 55 min. to 1 hour or until done (160°F). Sprinkle with cheese; bake 2 min. or until melted.

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.
• Combine the meatloaf mix, breadcrumbs, parsley, eggs, onion, garlic, 1/4 cup of the ketchup, 1 tablespoon of the Worcestershire, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large mixing bowl. Using your hands, mix together until well combined.
• Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf about 9 inches by 5 inches. Bake the meatloaf for 30 minutes.
• Stir the brown sugar together with the remaining 1/4 cup ketchup and 1 teaspoon Worcestershire in a small bowl for the glaze. Brush the top and sides of the meatloaf all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.

Steps:

• 1. Combine meats, seasonings, eggs, bread crumbs, garlic, and onions. Don't over handle, but combine. Place in a greased loaf pan and form a loaf. Top with sauce and then place on a baking sheet and bake in an oven preheated to 350, for 45 minutes-60 minutes. Remove and add the cheese on top and place back in the oven until it melts. Let rest 5-10 minutes before serving.

Steps:

• Heat oven to 375°F.
• Mix meat, stuffing mix, water, eggs and 1/4 cup barbecue sauce just until blended.
• Shape into loaf in 13x9-inch baking dish sprayed with cooking spray.
• Top with remaining barbecue sauce. Bake 1 hour or until done (160ºF).

Steps:

• Heat oven to 375°F.
• Mix meat, 1/4 cup marinara sauce, bread crumbs, 3 Tbsp. cheese, onions, egg white, Italian seasoning and 2 Tbsp. basil.
• Shape into 9x4-inch loaf in 13x9-inch baking dish sprayed with cooking spray. Mix remaining ingredients; pour over meatloaf.
• Bake 40 to 45 min. or until done (160°F).

Steps:

• Heat oven to 375°F.
• Mix ingredients just until blended; shape into 12 meatballs.
• Place on foil-covered rimmed baking sheet.
• Bake 25 min. or until done (160°F).

Steps:

• Put veal and pork in a large mixing bowl. Add salt, black pepper, red pepper, fennel seed and nutmeg. Knead mixture with hands to incorporate.
• Add soaked bread with milk, eggs, parsley, oregano, broccoli rabe, olives, Parmesan and provolone. Mix again with hands and knead to make sure all ingredients are distributed evenly. Pat mixture into a free-form loaf and place in a 9-by-13-inch baking dish. Press bay leaves on top. You may complete this step several hours, or a day in advance, of baking.
• Make tomato sauce: Put olive oil in a nonreactive pan over medium heat. Add onions, garlic clove and a little salt, then cook, stirring, until translucent, about 8 to 10 minutes. Add tomato purée, crushed tomatoes, red-pepper flakes and basil sprig. Simmer for 10 minutes. Taste and adjust seasoning. Sauce may be made in advance, if desired.
• Heat oven to 400 degrees. Spoon sauce over meatloaf, letting it spill over into the baking dish to surround loaf. Sprinkle top of loaf with grated pecorino and provolone, then sprinkle with bread crumbs.
• Bake at 400 degrees for 30 minutes, then cover, reduce heat to 350 and cook for 30 to 45 minutes more, until internal temperature is 150 degrees. Let rest at least 10 minutes before slicing. Top each serving with a good spoonful of sauce and garnish with basil leaves, if using.

Steps:

• Place 3/4 cup mozzarella and 1/2 cup pasta sauce in separate freezer-weight containers; place in freezer. Mix remaining mozzarella and pasta sauce with all remaining ingredients just until blended; shape into 4 loaves. Place on baking sheet. Freeze 1 hour or until firm.
• Transfer meatloaves to large freezer-weight resealable plastic bag. Freeze up to 1 month.
• When Ready to Serve
• Heat oven to 375�F. Place (frozen) meatloaves in 9-inch square baking dish sprayed with cooking spray. Bake 45 min. or until done (165�F).
• Meanwhile, transfer (frozen) mozzarella and pasta sauce to separate microwaveable containers. Microwave on MEDIUM-LOW (30%) 2 to 3 min. or just until thawed.
• Top meatloaves with pasta sauce and mozzarella; bake 3 to 4 min. or until mozzarella is melted.