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Category: Main Course
Cheese Stuffed Meatloaves w/Parsley Potatoes and Chuck Wagon Corn - TastyPlanner.com
Chef: Tater
From Publix.Com
Prep time and baking times are estimates
Ingredients
MEATLOAVES
cooking spray
1 1/2 cups pasta sauce, divided
1/2 cup italian bread crumbs
1/4 cup egg substitute)
1/2 cup frozen diced onions
1 1/4 pounds lean ground beef, 7% fat
1/4 teaspoon salt
1/8 teaspoon pepper
4 sticks string mozzarella cheese
PARSLEY POTATOES
25–30 sprigs fresh parsley (rinsed)
8 small red potatoes (rinsed)
2 quarts water
1 cup frozen diced onions
1 tablespoon chicken base
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons garlic butter
CHUCK WAGON CORN
1 tablespoon garlic butter
2 cups whole kernel corn
1/4 cup frozen diced onions
1/4 cup frozen diced green bell peppers
3 tablespoons diced pimientos
1/2 teaspoon seasoned salt
Instructions
MEATLOAVES
1. Preheat oven to 400°F. Coat baking sheet with cooking spray. Combine in mixing bowl, 3/4 cup of the pasta sauce and remaining ingredients (except cheese); mix well.
2. Divide into four portions; shape around each string cheese, covering cheese completely. Seal tightly so hot cheese will stay inside; place on baking sheet (wash hands). Bake 20–25 minutes or until internal temperature reaches 160°F.
3. Before serving, place remaining 3/4 cup pasta sauce in microwave-safe bowl; microwave on HIGH 1 minute or until hot. Pour sauce in center of plates; add meatloaves and serve.
PARSLEY POTATOES
1. Chop parsley leaves coarsely; place in large saucepan. Add remaining ingredients (except butter); cover and bring to a boil on high.
2. When boiling, remove lid; boil 20–25 minutes or until tender (test by piercing with fork). Drain and return to pan; stir in butter and serve.
CHUCK WAGON CORN
1. Melt butter in large sauté pan on high; swirl to coat. Stir in remaining ingredients; cook 2 minutes, stirring often.
2. Reduce heat to medium; cook 8–10 minutes, stirring occasionally, or until heated. Serve.
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