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Cook for 5 minutes, breaking apart the beef with a wooden spoon. Add the breadcrumbs, ketchup, and tomato sauce. Bring to a simmer, then reduce heat to low. Let cook for 20 minutes. Meanwhile, bring a large pot of water to a boil. Cook spaghetti according to package instructions until al dente, or about 8 minutes.
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Heat the olive oil in a medium skillet and cook the vegetables until softened, 5 to 7 minutes. Meanwhile, in a large bowl, combine the eggs with the Worcestershire sauce, basil, salt and pepper. Whisk to combine. Add the meat, bread crumbs, cheese, and cooked vegetables. Mix with your hands until well combined.
Meatloaf
Place the meatloaf on a baking rack over a foil-lined sheet pan or put the loaf into a loaf pan, pressing as needed to fit the pan. Top with extra parmesan and mozzarella, if desired. Bake: Place in the preheated oven for 1 to 1 ½ hours or until juices run clear.
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Simmer for 5 minutes. Combine ground beef, eggs, Italian breadcrumbs, Parmesan cheese, 1 cup mozzarella cheese, 1/2 cup marinara sauce, cooked vegetables, Worcestershire sauce and salt and pepper. Form into a loaf using your hands, mixing all the ingredients thoroughly. Coat the top of the loaf with the remaining marinara sauce and spread.
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In large bowl, combine all ingredients except pasta sauce; mix well. Add 1 cup pasta sauce; mix well. Press mixture into ungreased 8x4-inch loaf pan. Bake at 350°F. for 40 minutes. Pour remaining pasta sauce over meatloaf. Bake an additional 15 to 20 minutes or until thoroughly cooked in center and meat thermometer registers 160°F.
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3 Toss in the cooked spaghetti, then leave for a minute so the pasta absorbs some of the sauce. If the sauce needs thinning out, add 1/4 cup to 1/2 cup of the pasta cooking water. Toss again, and then serve with parmesan cheese sprinkled on top.
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Heat oven to 350º. In a large bowl, add ground beef, bread crumbs, onion soup mix, and beaten egg. Combine all ingredients. Put the meat mixture into a loaf pan. Bake for 30 minutes at 350 degrees. Spread about half the jar of pasta sauce on top of the meatloaf. Put back in the oven and bake for 30 minutes more.
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Transfer to a large bowl. Add ground beef, Italian sausage and Italian seasoning. Add ricotta cheese, parmesan cheese and breadcrumbs. Combine all of the ingredients, then press the meat mixture into a 9-inch by 5-inch loaf pan. Place the meatloaf in the oven preheated to 375°F for 25 minutes.
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Preheat the oven to 200ºC/400ºF/gas 6. Peel the carrots, quarter lengthways, then place in a roasting tray (roughly 25cm x 30cm), drizzle with oil and cook for 10 minutes. Meanwhile, blitz the bread into breadcrumbs in a food processor, then use your hands to mix in a bowl with the pork, half the oregano, the crumbled feta (it's a small.
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The Spruce. Combine the ground meats, about half of the tomato sauce, the bread crumbs, 1/2 cup of Parmesan cheese, eggs, garlic, onion, salt, black pepper, and Italian seasoning. Stir or mix until blended. The Spruce. Pack into a lightly oiled loaf pan. The Spruce. Bake for 1 hour and 10 minutes.
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The Great Leftover Meatloaf Spaghetti Recipe
Gather the ingredients. Bring a large pot of salted water to a boil. Meanwhile, cut the meatloaf into small pieces and combine in a large skillet with the pasta sauce. Rinse pasta sauce jar out with the water and add that to skillet. Place the skillet over medium heat and bring to a simmer, stirring frequently.
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Place the ground beef mixture onto the wax paper and shape it into a 9″x12″ rectangle, ensuring the short side will fit into your loaf pan. Flatten to about 1″ thickness. Spread 1-1/2 cups cheese on top of the ground beef, keeping about 1/2″ from the edges. Sprinkle with one tablespoon of parsley.
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Preheat oven to 180C/350F. Spray a 28cm/11" loaf pan, then line with parchment / baking paper, leaving overhang (Note 2). Heat oil over high heat. Add capsicum, leave for 1 minute without stirring so it starts to char (burn) then stir and continue cooking to char it more (about 2 minutes in total).
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Preheat the oven to 400f and set the rack to the middle level. In a large bowl, gently mix the ground meat, breadcrumbs, parsley, garlic, eggs, parmesan, salt, pepper, and milk. Once the ingredients are combined, form a 9 by 5″ loaf and place it in a baking dish. Note: 9×5 measurement is approximate.
BetterThanEver Meatloaf
Sweat the vegetables. Heat the olive oil over medium-high heat in a nonstick skillet or saute pan. Add the onion, reduce heat to medium and cook for 3 to 4 minutes or until the onion softens. Add the green bell pepper and cook another 2 to 3 minutes. Add the garlic, dried basil and oregano, stir then take off the heat.
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Directions. 1 Melt the butter in a medium saucepan over medium heat. Add the mushrooms, cover with a lid, and cook for 5 minutes. Uncover the pan, then add the onion, shallot, and a 1/4 teaspoon of salt. Cook, stirring occasionally, until softened, 5 to 10 minutes.
