Meatloaf Spaghetti Sauce Recipes

Steps:

• Heat oil in a large skillet over medium heat until hot but not smoking.
• Add onions and pepperoni,cook until onion is soft and pepperoni is lightly browned.
• Pour spaghetti sauce into pan with onion/pepperoni mixture, mixing well.
• Add diced meatloaf and tomatoes,cover with sauce.
• Turn down heat and simmer until meatloaf is heated through,about 25 minutes.
• Top pasta or rice with desired amount of sauce.

Steps:

• Mush up your ground beef, eggs, bread crumbs, Italian seasoning, basil and onion and garlic as if you were making a meatloaf. When its mixed well, stop, don't put it in the loaf pan!
• In a large pot, drop your meatloaf mixture in and brown it, stirring constantly and making sure your onions are translucent when you are done.
• Dump in the tomato sauce, tomato paste, and mushrooms.
• Add red pepper if desired
• Simmer until all the flavors are blended.
• Taste. Add more red pepper and salt if desired.
• Enjoy over pasta.
• Note: This freezes well. Place in a rigid container and freeze.
• To reheat: Thaw and microwave or put in a sauce pan to heat through.

Steps:

• Heat oven to 350°F. 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. Let stand 10 minutes before serving.

Steps:

• Heat oven to 375°F.
• Reserve 1/4 cup each pasta sauce and cheese. Mix remaining ingredients just until blended.
• Shape meat mixture into loaf in 12x8-inch baking dish; top with remaining pasta sauce and cheese.
• Bake 40 to 45 min. or until done (160°F).

Steps:

• Heat oven to 180C/160 fan/gas 4 and grease an ovenproof dish. Heat the oil in a large frying pan over a medium heat, add the onions, sizzle for 5 mins, then remove half and put in a large bowl with the mince, egg, breadcrumbs, sage, feta and chopped bay. Season well and mix. Shape into a long sausage shape and transfer to the greased dish. Put the remaining bay leaves on top, drizzle with a little more oil and put in the oven for 40-45 mins until cooked through.
• Meanwhile, keep the remaining onions on a low heat in the pan. Cook for 2 mins, then increase the heat and pour in the passata with 70ml water. Bubble for 30 mins on a low heat, stirring often, or until the meatloaf is ready to come out of the oven. Season to taste.
• Cook the spaghetti following pack instructions. When everything is ready, toss the spaghetti in the tomato sauce, slice the meatloaf and let everyone help themselves.

Steps:

• Heat oil in pan and saute onions and green bell peppers. Season with salt and pepper. When peppers and onions begin to soften, add garlic and basil.
• Add crumbled meat loaf. Do not overcook, just make sure to heat all the way through.
• Pour in wine and allow to boil 1-2 minutes.
• Add tomatoes and baby spinach.
• Top with tomato sauce, season again with salt and pepper, and cover.
• Lower heat and simmer until spinach is wilted.
• Toss with pasta and top with cheese.

Steps:

• Heat oven to 375°F.
• Mix all ingredients except 1/4 cup each pasta sauce and cheese just until blended.
• Shape into loaf in 13x9-inch shallow baking dish sprayed with cooking spray.
• Bake 1 hour or until done (160ºF), topping with remaining sauce and cheese after 50 min.

Steps:

• Combine all ingredients.
• Mix well with a whisk until everything is dissolved.
• Add more/less water and brown sugar to desired taste and consistency.
• Pour over cooked meatloaf and continue baking until sauce bubbles (approx. 5 minutes).

Steps:

• Grease loaf pan.
• Cook pasta until al dente (good way to use up leftover pasta), drain set aside.
• Soak breadcrumbs in wine.
• Add beef, turkey, eggs, garlic, mushrooms, Italian seasoning, green onions and sour cream to breadcrumb mixture.
• Place half the meat mixture into greased loaf pan.
• Form a trough through the meat along the length of the loaf pan.
• Fill the trough with the pasta and two tablespoons of sauce.
• Cover with remaining meat mixture.
• Top with spaghetti sauce.
• Bake for 50-60 minutes draining excess fat and juices at least twice.
• Cool at least 5 minutes before serving.