Friday, April 16, 2010

Mini meatloaves with green beans

My friend Jennifer Glidden passed this on to me. She was one of my very first friends at my first corporate job in Tucson. We've both since moved to opposite sides of the country but we were blessed to be able to meet up with her and her husband last summer on our roadtrip through the east.

1 egg, lightly beaten
1 cup purchased pasta sauce
1/2 cup fine dry bread crumbs
1/4 cup fresh basil leaves, coarsely chopped if large (I only had dried basil)
1 lb. lean ground beef
1 cup shredded mozzarella cheese (4 oz.)
1 12-oz. pkg. fresh green beans, trimmed
1 Tbsp. olive oil
Crushed red pepper (optional)

1. Preheat oven to 450 degrees F. Bring a medium saucepan of salted water to boiling. In large bowl combine egg, 1/2 cup of the pasta sauce, bread crumbs, 2 tablespoons of the basil, and 1/4 teaspoon salt. Add beef and 1/2 cup of the cheese; mix well. Divide beef mixture in four equal portions. Shape each portion in a 5-1/2x2-inch oval. Place on 15x10x1-inch baking pan. Spoon on remaining pasta sauce and sprinkle with remaining cheese. Bake 15 minutes or until internal temperature registers 160 degrees F.

2. Meanwhile, cook green beans in boiling salted water for 10 minutes. Drain; toss with 1 tablespoon olive oil and red pepper. Serve with meat loaves. Sprinkle all with remaining basil leaves. Serves 4.

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