Italian Mini Meat Loaves with Pasta and Three Cheeses
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  • 1-1/3 pounds McGinnis Sisters fresh ground sirloin
  • 1 large egg, beaten
  • 2/3 cup Italian bread crumbs, a couple of handfuls
  • 1/4 cup grated Parmesan, plus 1/2 cup
  • 1/2 small green bell pepper, chopped
  • 1 small yellow onion, finely chopped
  • 4 cloves garlic, chopped
  • 3 tablespoons tomato paste
  • salt and pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 pound corkscrew shaped pasta with lines or small shell pasta
  • 2 tablespoons butter
  • 2 tablesppon all-purpose flour
  • 2 cups milk
  • 2 cups shredded Cheddar cheese
  • 1/2 cup shredded Asiago cheese
  • 1 teaspoon coarse black pepper
  • 1/2 cup Italian bread crumbs
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons chopped fresh thyme leaves
  • 2 to 3 tablespoons chopped rosemary leaves
  • 1/4 cup chopped flat-leaf parsley
Put a large pot of water on to boil for pasta. Preheat oven to 425 degrees F. Place meat in a bowl. Make a well in meat. Fill with egg, bread crumbs, 1/4 cup cheese, peppers, onions, garlic, tomato paste, salt and pepper. Mix meat and breading and form 4 individual oval meat loaves, 1 inch thick. Coat loaves with extra-virgin olive oil and arrange on baking sheet. Bake for 18 to 20 minutes.
When the pasta water boils, salt water and add pasta. Cook until slightly undercooked, pasta will continue to cook when combined with cheese sauce.
Melt butter in saucepan and add flour. Whisk in milk and bring to a bubble. Thicken milk, 2 to 3 minutes. Add cheeses; Cheddar, Asiago, 1/2 cup Parmesan and black pepper. Stir to melt cheeses. Drain pasta and combine with melted cheese sauce and transfer to baking dish or casserole. Place bread crumbs in a bowl and add extra-virgin olive oil and herbs to bread crumbs. Top pasta with bread crumbs. Place under a broiler and brown bread crumbs. Serve cheese and pasta alongside mini meat loaves.

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