Cheesy Lasagna For Leftover Meatloaf Recipes

CHEESY LASAGNA FOR LEFTOVER MEATLOAF!!

Steps:

• Put olive oil in a large saucepan over med-high heat.
• Add onions, carrots,fennel, garlic, chopped red pepper and fry until onions and carrots are starting to soften and brown, approx 7-8 minutes.
• Add pasta sauce to pan along with ground red pepper.
• Reduce to a low heat and cover, cooking for approximately 15 minutes until veggies are tender.
• Be sure to stir occasionally.
• While that is cooking,mix your cheesesin a bowl, and add basil and italian seasoning and stir.
• Preheat your oven to 350 degrees F degrees.
• Then you will want to lightly grease a 3 qt baking dish.
• Proceed by lining the bottom of your dish with a single layer of lasgane noodles.
• Spread 1/3 of your sauce over the noodles and cover this with 1/2 of the crumbled meatloaf.
• Then top with 1/4 of the cheese mixture.
• (be sure to save some cheese mixture for the last layer on top!) Repeat exact layering 2 more times-- while alternating the directions of noodles at each level.
• Cover your dish with foil and bake 35-40 minutes.
• Proceed by taking the foil off and sprinkling the rest of the cheese mixture on top and bake 8 minutes or until lasgana is cooked through and top is bubbling.
• Let stand for a few minutes before serving.
• ENJOY!

MEATLOAF LASAGNA

Steps:

• Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente. Drain and toss with olive oil, to keep them from sticking, and let cool.
• Meanwhile, make the tomato sauce. Heat the oil, sliced garlic, red pepper flakes and 1/2 teaspoon salt in a large skillet over medium heat. Stir as the oil heats up; once it shimmers, add the crushed tomatoes, 3/4 cup water and the basil. Bring to a high simmer and cook, stirring occasionally, until the sauce thickens slightly and the water has evaporated, 15 to 20 minutes (will be about 1 cup). Remove from the heat and let cool to room temperature.
• Arrange the bacon in a large skillet and cook over medium heat until brown and crispy, 4 to 5 minutes per side. Remove and finely chop when cool enough to handle.
• Combine the bacon, beef, pork, breadcrumbs, onion, parsley, grated garlic, tomato paste, Worcestershire sauce, eggs, 1 1/2 teaspoon salt and 1/2 teaspoon black pepper in a large bowl. Use your hands to thoroughly combine.
• Adjust an oven rack to the middle position and preheat to 350 degrees F. Line a rimmed baking sheet with foil and brush with oil. Combine the mozzarella and Parmesan.
• Shape half of the meatloaf mixture into a 9- by 5-inch rectangle in the center of the prepared baking sheet. Make a slight indentation down the center and fill with 1/2 cup of the cheese mixture. Top with the remaining meatloaf mixture and pat to form a loaf with a slightly rounded top, making sure to pinch and seal the sides.
• Top the meatloaf with one-third of the sauce and sprinkle with one-third of the remaining cheese mixture. Lay 4 lasagna noodles, crosswise and slightly overlapping, over the meatloaf, completely covering. Top with another one-third each of sauce and cheese mixture. Repeat with the remaining noodles, sauce and cheese.
• Bake until the meatloaf reaches an internal temperature of 165 degrees F, 40 to 45 minutes. Sprinkle with parsley and let cool slightly. Slice and serve with dollops of ricotta.

MEATLOAF MOCK LASAGNA WITH FOUR CHEESES

Steps:

• Preheat oven to 350°F.
• Cook pasta in boiling salted water according to package directions.
• Meanwhile, combine ricotta cheese, 1/3 cup parmesan cheese, and egg, and mix very well. Set aside.
• Combine mozzarella and muenster cheeses and set aside.
• Heat oil in a large skillet.
• Add onion and cook, stirring, until beginning to soften, about 3 minutes.
• Add garlic and peppers and cook, stirring, about 3 minutes.
• Add mushrooms, meatloaf, sauce, herbs, and wine.
• Stir and cook about 5 minutes. Remove from heat.
• When pasta is cooked al dente, drain and return to pan.
• Add remaining 1/4 cup parmesan cheese to pasta.
• Add meatloaf mixture to pasta and mix well.
• Spoon 1/2 the pasta mixture into a lightly greased 9"x13" baking pan.
• Spoon all the ricotta mixture over the pasta layer and smooth with a spatula.
• Sprinkle 1/2 the mozzarella mixture over the ricotta layer.
• Spread remaining pasta mixture over cheese layer.
• Top with remaining cheese.
• Bake for 45 minutes, or until hot and bubbly.

SUPER CHEESY HOMETOWN LASAGNA

Steps:

• For the meat sauce: In a stockpot or Dutch oven, combine the beef (do not brown first), tomato sauce, tomato paste, chili powder, sugar, salt, pepper, garlic salt, bay leaves and onion. Add 2 cups water. Mix until combined. Cover and simmer over medium-low heat for 1 1/2 to 2 hours, stirring occasionally. Stir in the vinegar and simmer for another 30 minutes.
• For the lasagna: Preheat the oven to 375 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray and place the dish on a rimmed baking sheet.
• In a medium bowl combine the ricotta, basil, parsley, garlic salt, red pepper flakes, if using, and egg and stir until well blended.
• Spread 2 cups meat sauce across the bottom of the prepared baking dish. Place 4 noodles over the sauce-it is okay if they overlap slightly. Dollop 2/3 cup of the ricotta mixture on the noodles, then spread it in an even layer. Top the ricotta with 4 slices ham, then 4 slices provolone. Sprinkle 1 cup mozzarella over the provolone. Repeat the layering-sauce, noodles, ricotta, ham, provolone, mozzarella-twice more. Top with another layer of noodles, then the Parmesan and the remaining mozzarella.
• Cover the baking dish tightly with foil. Bake until the dish is bubbling and the noodles are cooked (you can test by poking with a sharp knife to make sure the noodles are soft), about 50 minutes. Remove the foil and return to the oven until the cheese is bubbling and golden brown, another 10 to 15 minutes. Let the lasagna rest for 10 minutes, then serve warm.

CHEESY MEATLOAF

Steps:

• Mix first nine ingredients.
• Put half of meat mixture into loaf pan.
• Top with shredded mozzarella.
• Then cover with rest of the meat mixture.
• Bake at 350°F oven for 1 hour and 15 minutes.
• If you freeze it (raw), double wrap in foil.
• To make in crockpot (which I have not done yet)--put 3 heavy duty foil strips, each measuring 18 X 3 inches in a crisscross so they resemble spokes of a wheel in crock pot. Place meatloaf in the center of the strips. Pull the foil strips up and over the meatloaf. Cover. Use the foil as handles to lift out. Estimating time at 8 hours on LOW or 4 hours on HIGH. Also, read that you can cut up two potatoes, into finger size pieces and put that underneath the meatloaf in crock pot. Ummm.

CHEESY MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl combine the beef, pork, soup mix, eggs, bread crumbs, pepper and water. Stir in 1/2 cup of the cheese. Mix well and spread half of mixture into a 9x5 inch loaf pan. Spread remaining 1 1/2 cups cheese over meat loaf mixture. Top with remaining half of meat loaf mixture.
• Bake in preheated oven for 60 minutes. Let cool 10 to 15 minutes before serving.

LEFTOVER MEATLOAF HASH

Steps:

• Parboil the potatoes until mostly done.
• melt the butter in a skillet.
• mix everything but eggs, and creamin a skillet.
• fry 15-20 minutes.
• scramble eggs with a fork and pour over hash.
• Cook 3-5 minutes.
• pour cream over top and serve.