One of our favorite ways to change up this recipe is to use different styles of pasta sauce. Garden Vegetable, Spicy Marinara, and Tomato Basil come to mind. (We also like to finish each one with a dusting of fresh grated Parmigiano Reggiano.)
Servings and Ingredients
|½ c. Hy-Vee pasta sauce, divided|
|1 lbs. lean ground beef|
|¾ c. finely chopped onions|
|¼ c. Italian dry breadcrumbs|
|1 Hy-Vee large egg|
|1 tsp. Hy-Vee Italian seasoning|
|¼ tsp. Hy-Vee salt|
|⅛ tsp. Hy-Vee pepper|
- Preheat oven to 400 degrees. Spray baking sheet with non-stick cooking spray; set aside.
- Combine 1/4 cup pasta sauce with remaining ingredients until well-mixed.
- Divide mixture into 4 portions and shape into loaves 5-by-3-inches. Place on prepared pan and bake for 15 minutes.
- Spread remaining pasta sauce evenly over each loaf and bake an additional 5 to 10 minutes longer, or until internal temperature reaches 160 degrees.
280 Calories per serving
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 130mg
- Sodium: 580mg
- Total Carbohydrates: 11g
- Protein: 26g
Vitamin A 6%
Vitamin C 8%
Hy-Vee Seasons Back to School 2009.