Two comfort food favorites come together to make a crowd-pleasing and fun new dish. We love that you get satisfying meatloaf and cheesy, saucy lasagna in every bite. To save time, you can use 1 cup of your favorite prepared red sauce.
Directions for: Meatloaf Lasagna
Ingredients
Kosher salt
8 sheets dried lasagna noodles (about 6 oz)
1 Tbsp olive oil, plus more for tossing and greasing
2 cloves garlic, 1 thinly sliced and 1 finely grated
Pinch crushed red pepper flakes
1 (14-oz) can whole peeled plum tomatoes, crushed by hand
2 - 3 sprigs fresh basil
5 slices bacon
12 oz ground beef chuck
12 oz ground pork
1 cup plain dried breadcrumbs
yellow onion, grated
cup chopped fresh parsley, plus more for garnish
1 Tbsp tomato paste
1 Tbsp Worcestershire sauce
2 large eggs
Freshly ground black pepper
2 cups shredded part-skim mozzarella
cup grated Parmesan
Ricotta, for serving
Directions
1. 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.
2. 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.
3. 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.
4. 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.
5. Adjust an oven rack to the middle position and preheat to 350F. Line a rimmed baking sheet with foil and brush with oil. Combine the mozzarella and Parmesan.
6. 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.
7. 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.
8. Bake until the meatloaf reaches an internal temperature of 165F, 40 to 45 minutes. Sprinkle with parsley and let cool slightly. Slice and serve with dollops of ricotta.
Source and Credits
Copyright 2013 Television Food Network, G.P. All rights reserved
Courtesy of Food Network Kitchen
See more: Pasta, Bacon, Bake, Beef, Cheese, Eggs/Dairy, Herbs, Main, Pork, Comfort Food